Canadian Maple Bars
Makes 4 dozen cookies.

Coconut-Graham Layer:
1 1/4 cups graham-cracker crumbs
1 1/4 cups finely ground pecans
1 1/4 cups shredded sweetened coconut
1 1/4 cups cups semisweet chocolate pieces
6 tablespoons (3/4 stick) unsalted butter, at room temperature

Maple-Cream Layer:
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup maple syrup

Chocolate Topping
8 squares (1 ounce each) semisweet chocolate, chopped
1 cup heavy cream
2 ounces white chocolate, chopped

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.