Via 101 Cookbooks - adapted by Isabelle
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!