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Maple Walnut Chocolate Chunk Squares

 
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Maple Walnut Chocolate Chunk Squares
Chocolatier December 1994

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Chocolate wafer base:
2 cups finely ground chocolate wafer cookies
12 tablespoons unsalted butter, melted

Maple walnut filling:
1 cup walnuts, toasted
1/2 cup unsweetened coconut, divided
3 ounces bittersweet chocolate,
cut into 1-inch chunks
3 ounces milk chocolate,
cut into 1-inch chunks
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup pure maple syrup
3 tablespoons unsalted butter
1 tablespoon light corn syrup

Make the chocolate wafer base:
1. 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.
2. 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.

Make the maple walnut filling:
3. Distribute the toasted walnuts, about 1/3 of the coconut, the bitter-
sweet chocolate chunks and the milk chocolate chunks evenly
over the surface of the chocolate wafer base.
4. 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 degrees F. on a candy thermometer. Re-
move the pan from the heat. Pour the hot filling over the nuts and
chocolate. Sprinkle the remaining coconut over the confection.
5. Cool for 30 minutes, then refrigerate until set enough for the
squares to hold their shape when cut, about 20 minutes. Grasp
the two foil handles and lift the entire confection from the pan to
the cutting board. With a sharp knife, cut into 48 squares. Store
in an airtight container at room temperature.

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