| Level: | Easy |
| Yield: | 16 bars |
Ingredients
- Nonstick vegetable spray
- 5 tablespoons unsalted butter
- 4 ounces bittersweet chocolate
- 1 cup Graham cracker crumbs
- 1 cup dried coconut flakes
- 1 cup coarsely chopped walnuts
- 1/2 cup unsalted butter at room temperature
- 1 cup confectioners’ sugar
- 4 tablespoons maple syrup
- 2 tablespoons Grand Marnier
- 4 ounces Bittersweet chocolate
- 1 tablespoons vegetable shortening
- 1 tablespoons light corn syrup
Instructions
- Preheat the oven to 350 degrees. Lightly coat an 8 by 8 inch baking pan with nonstick vegetable spray.
- For the Bottom Layer: In a dry bowl, set over barely simmering water, melt the 5 pats butter and 4 ounces of semisweet chocolate. Remove from the heat and stir in the Graham crumbs, coconut and walnuts. Pat the mixture into the bottom of the baking pan to form a crust. Bake for 9 minutes until set. Let cool to room temperature, then chill.
- For the Buttercream: Beat the butter and sugar together until light and fluffy, about 2 minutes Slowly beat in the maple syrup and Grand Marnier. Spread over the cooled crust and chill for 20 minutes to set.
- For the Chocolate Glaze: In a dry bowl, set over barely simmering water, melt the chocolate. Remove from heat and stir in the vegetable shortening and corn syrup. Spread the chocolate glaze over the buttercream layer and chill for 5 more minutes. Cut into 2 by 2 inch bars
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 307 |
| Total Fat | 23 g |
| Saturated Fat | 12 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 20 g |
| Protein | 2 g |
| Cholesterol | 25 mg |
| Sodium | 30 mg |