Maple Nanaïmo Bites

For the Bottom Layer

115 g (1/2 cup) unsalted butter

50 g (1/4 cup) maple flakes

1 large egg, beaten

300 ml (1 1/4 cups) gluten free graham wafer crumbs or original graham wafer crumbs

55 g (1/2 cup) pecans, chopped

For the maple filling:

125 ml (1/2 cup) maple syrup

125 g (1/2 cup) butter, at room temperature

200 g (2 cups) confectioners’ sugar

15 ml ( 1 tablespoons) of vanilla pudding powder

2.5 ml (1/2 tsp.) pure vanilla extract

For the chocolate layer

100 g (1/2 cup) semi-sweet chocolate

28 g (2 tablespoons) unsalted butter

Melt unsalted butter and maple flakes in top of a double boiler.

Add egg and stir to cook and thicken.

Remove from heat.

Stir in crumbs and pecans.

Press firmly into an ungreased 23 x 23 cm (8 by 8 inch) pan.

Pour maple syrup in a small pot and bring to boil.

Reduce heat and allow the syrup to reduce by half - about 10 minutes.

Remove syrup from heat and let cool completely.

Beat butter until creamy.

Add maple syrup and vanilla.

Mix well.

Stir in confectioners’ sugar and powdered instant pudding.

Mix well and spread over the bottom layer.

Refrigerate.

Melt chocolate and unsalted butter over low heat.

Once cool, pour over middle layer and refrigerate 45 minutes.

Bon Appétit!