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Dessert | |
| Bottom Layer: 6 tablespoons (85 grams) unsalted butter, plus more for the baking dish 1/2 cup (80 grams) dark chocolate chips 1/4 cup (50 grams) granulated sugar 1 large egg, beaten 3/4 cup (80 grams) toasted, unsalted walnuts, coarsely ground in the food processor 3/4 cup (70 grams) sweetened shredded coconut, toasted 3/4 cup (70 grams) graham cracker crumbs 1/4 cup (20 grams) unsweetened cocoa powder 3/4 teaspoon kosher salt Middle Layer: 1/2 cup (113 grams) unsalted butter, softened 2 cups (240 grams) powdered sugar 1/4 cup (65 grams) pure maple syrup 3 tablespoons (45 grams) heavy cream 2 tablespoons cornstarch 1 teaspoon vanilla extract Kosher salt, to taste Top Layer: 1 cup (160 grams) dark chocolate chips 1/4 cup (60 grams) heavy cream 2 tablespoons (30 grams) unsalted butter Pinch of kosher salt Flaky salt, for topping | |
| Grease an 8-by-8-inch square baking dish and line with parchment paper with an inch or so of overhang. For the bottom layer: Melt the butter and chocolate together in a medium, heat-safe bowl set over a saucepan of barely simmering water. Whisk in the granulated sugar and stir to melt. Crack the egg into a small bowl. Temper the egg by adding 2 tablespoons of the melted chocolate and whisking vigorously. Add the egg mixture into the chocolate and whisk to combine. Heat for 1 to 2 minutes, stirring. Carefully remove the chocolate mixture from the heat and mix in the walnuts, coconut, graham cracker crumbs, cocoa and salt. Press the mixture into the bottom of the baking dish and allow to set in the refrigerator for 1 hour. For the middle layer: In the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl using a hand mixer), cream the butter until light and fluffy, 1 to 2 minutes. Add the powdered sugar, maple syrup, cream, cornstarch, vanilla and a couple pinches of salt, to taste. Mix slowly to incorporate, then turn up the mixer speed and beat until light and fluffy like buttercream, 4 to 5 minutes. Scrape out onto the cooled crust and spread evenly with a small offset spatula. Refrigerate until firm, at least 1 hour. For the top layer: Put the chocolate chips in a medium bowl. Heat the cream, butter and salt in a small saucepan over low heat until the coconut oil is melted and the cream is almost at a simmer, 3 to 5 minutes. Pour over the chocolate and allow it to sit for a minute to heat the chocolate through. Whisk vigorously to emulsify and allow to cool to lukewarm, about 10 minutes. Pour over the chilled bars and tap around to evenly distribute. Sprinkle with flaky salt. Allow to chill in the refrigerator until set, 1 to 2 hours. Using the parchment overhang, lift the bar out of the pan onto a cutting board. Cut into 16 bars with a really sharp knife. Keep refrigerated in an airtight container for up to 2 weeks or freeze for up to 3 months. | |
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