Canadian Maple Bars - cooking recipe

Ingredients

Coconut-Graham Layer
1 1/4 cups graham cracker crumbs
1 1/4 cups finely ground pecans
1 1/4 cups sweetened coconut, shredded
1 1/4 cups chocolate, semisweet pieces
6 tablespoons unsalted butter, at room temperature
Maple-Cream Layer
3 cups confectioners' sugar
1/2 cup unsalted butter, at room temperature
1/3 cup maple syrup (I use Amber Maple Syrup)
Chocolate Topping
8 ounces semisweet chocolate, chopped (Eight 1 oz squares)
1 cup heavy cream
2 ounces white chocolate, chopped

Preparation

Graham Layer:
Combine crumbs, pecans, coconut, chocolate and butter in bowl. Press evenly over bottom of 13 x 9 x2 inch baking dish. Refrigerate 30 minutes.
Maple-Cream Layer:
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.
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 3 hours.
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.
Cut into 24 two inch squares: cut each square into half for 48 bars.
This can be frozen, or refrigerated.