1. Graham Layer: 2. Combine crumbs, pecans, coconut, chocolate and butter in bowl. Press evenly over bottom of 13 x 9 x2 inch baking dish. Refrigerate 30 minutes. 3. Maple-Cream Layer: 4. Beat confectioners sugar, butter and maple syrup in bowl until smooth and creamy. Spread evenly over graham layer. Refrigerate until firm, for about 3 hours. 5. Topping: 6. Melt Semisweet chocolate in cream in saucepan over low heat. Cool to room temperature, about 20 minutes. Pour evenly over maple layer. Refrigerate until firm, for 3 hours. 7. Melt white chocolate in small saucepan over low heat. Cool Slightly. Pour into paper cone: drizzle over Chocolate topping. Refrigerate until set, about 10 minutes. 8. Cut into 24 two inch squares: cut each square into half for 48 bars. 9. This can be frozen, or refrigerated. ---------------------------------------------------------------------------
Nutrition
Ingredients
