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| 1 1/4 Tasse | graham cracker crumbs |
| 1 1/4 Tasse | Pecans; finely ground |
| 1 1/4 Tasse | Sweetened coconut; Shredded |
| 1 1/4 Tasse | Semisweet chocolate pieces |
| 6 Esslöffel | (3/4 stick) unsalted butter; at room temperature |
| 3 Tasse | confectioners sugar |
| 1/2 Tasse | (1 stick) unsalted butter; at room temperature |
| 1/3 Tasse | maple syrup |
| 8 | Squares (1 ounce each) semisweet chocolate; chopped |
| 1 Tasse | heavy cream |
| 2 x ca. 30 g | chocolate white, chopped |
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1. Graham Layer: Combine crumbs, pecans, coconut, chocolate and butter in bowl. Press evenly over bottom of 13 x 9 x 2-inch baking dish. Refrigerate 30 minutes.
2. Maple-Cream Layer: Beat confectioners? sugar, butter and maple syrup in bowl until smooth and creamy. Spread evenly over graham layer. Refrigerate until firm, about 2 hours.
3. Topping: 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 about 3 hours.
4. 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.
5. Cut into 24 two-inch squares; cut each square in half for 48 bars. Freeze or refrigerate.
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