Recipe: Chocolate-Maple Baklava

1 (8 oz) pkg frozen phyllo pastry sheets, thawed
3/4 cup butter, melted
2 cups walnuts, coarsely choppped
1 cup miniature semi-sweet chocolate chips
2 Tbsp. brown sugar
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup water
1/2 cup light corn syrup
1 tsp. maple flavor

Unroll pastry sheets; cover with damp paper towels and plastic wrap.

Heat oven to 350 degrees. Place 1 sheet of phyllo in 13 x 9 pan; brush with melted butter. Continue layering half of phyllo sheets (about 10) and melted butter. Sprinkle with walnuts, chocolate chips and 2 Tbsp. brown sugar.

Layer remaining half of phyllo sheets over walnut mixture, brushing each sheet with melted butter. Press down around edges.

With a knife, cut through top layers of phyllo, making 6 lengthwise strips. Measure and mark 9 inches on long side of pan. Cut diagonally from 9-inch mark to opposite corner of pan. Make parallel cuts on each side of diagonal cut every 1-1/2 inches.

Here's my attempt at drawing what I mean. On the top part I show the 6 lengthwise strips - note that they should go all the way to the other end of the pan, I just drew them part way. On the left is a 9" measure. By measuring 9 inches, you are cutting your diagonal on a 9x9 square (the pan is 9" wide).

|---|---|---|---|---|---|
| | | | | | |
| | | | | | |
| | | | | | |
| | | | | | |
| |
^ |\ |
| | \ |
| |\ \ |
9"| | \ \ |
| |\ \ \ |
| | \ \ \ |
| |\ \ \ \ |
| | \ \ \ \|
v |----\-------\-----\----|


Bake at 350 degrees for 35-40 minutes or until puffed and golden brown.

Meanwhile, in small saucepan, combine sugar, 1/4 cup brown sugar, wate and corn syrup. Cook over medium heat until mixture boils, stirring constantly; boil 5 minutes. Remove from heat; stir in maple flavor. Refrigerate syrup until baklava is baked.

Remove baklava from oven; immediately pour cooled syrup over hot bars. Cool 1 hour or until completely cooled. Cut along original perforations, cutting through all layers.

Makes 28 bars.