Maple Walnut Chocolate Chunk Squares


I stumbled upon this recipe years ago in the Chocolatier Magazine . It was love at first bite and has been a staple in my holiday gifts. These are a no bake , candy like bar . I like to call them , the give my oven a break square with yummy nuts , coconut and chocolate ….you can’t ask for more .

Chocolatier Magazine

Makes 48 squares

WAFER BASE

2 cups finely ground chocolate wafer cookies

12 TBS unsalted butter , melted

MAPLE WALNUT FILLING

1 cup walnuts , toasted

1/2 cup unsweetened coconut , divided

3  oz bittersweet chocolate , cut into 1 inch chunks

3  oz milk chocolate , cut into 1 inch chunks

1 cup granulated sugar

1/2 cup heavy cream

1/4 cup pure maple syrup

3 tbs unsalted butter

1 tbs light corn syrup

BASE

Line the bottom of a 9 by 13 inch baking pan with a piece of foil long enough to come up and over the two long sides of the pan .

In a large bowl , combine the ground wafer cookies and the melted butter and mix  well . Transfer the mixture to the prepared baking pan and press to cover the bottom of the pan evenly .

FILLING

Distribute the toasted walnuts , about 1/3 of the coconut , the bittersweet chocolate chunks and the milk chocolate chunks evenly over the surface of the chocolate wafer base .

In a medium saucepan , combine the sugar , heavy cream , maple syrup , butter and light corn syrup . Set over medium heat and bring to a boil , stirring constantly . Continue to boil , still stirring , until the mixture has reached 240*F  on a candy thermometer . Remove the pan from the heat . pour the hot filling over the nuts and chocolate . Sprinkle the remaining coconut over the candy .

Cool the candy for 30 minutes , then refridgerate until set enough for the squares to hold their shape when cut , about 20 minutes . Grasp the two foil handles and lift the entire cookie / candy bar from the pan to  a cutting board . With a sharp knife , cut into 48 squares . Store in an airtight container at room temperature .

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