How to make
1/2 cup (125 mL)unsalted butter, melted
2 tbsp (30 mL)pure maple syrup
1 tsp (5 mL)pure vanilla extract
2 cups (500 mL)graham cracker crumbs
1/3 cup (83 mL)cocoa powder
Pinch (0.5 mL)salt
2 cups (500 mL)icing sugar
1/4 cup (60 mL)unsalted butter, softened
3 tbsp (45 mL)milk
2 tbsp (30 mL)instant vanilla pudding mix
2 bars (100 g each)PC® 70% Dark Chocolate, chopped
1 tbsp (15 mL)unsalted butter
1/2 tsp (2 mL)each ground cardamom, cinnamon and ginger
1/4 tsp (1 mL)ground nutmeg
Pinch (0.5 mL)ground cloves
How to make
- Step 1
Crust: Preheat oven to 350ºF (180ºC). Line 9-inch (2.5 L) square metal cake pan with parch-ment paper, leaving 1-inch (2.5 cm) overhang on 2 opposite sides.
- Step 2
Whisk together egg, melted butter, maple syrup and vanilla in large bowl. Add graham crumbs, cocoa powder and salt; stir with wooden spoon until well combined. Press into bottom of pre-pared pan. Bake until firm, about 12 minutes. Let cool completely in pan on rack.
- Step 3
Filling: Beat together icing sugar, softened butter, milk and pudding mix in separate large bowl using electric hand mixer until smooth, scraping down side of bowl as needed. Spread evenly over top of cooled crust. Refrigerate 1 hour.
- Step 4
Topping: Heat chocolate and 1 tbsp (15 mL) butter in small saucepan over medium-low heat, stirring often, until melted and smooth, about 5 minutes. Stir in cardamom, cinnamon, ginger, nutmeg and cloves. Pour over top of filling, spreading evenly. Refrigerate 1 hour.
- Step 5
Using sharp knife, score surface into 2-inch (5 cm) squares, wiping knife clean between cuts (do not cut all the way into squares). Refrigerate 1 more hour. Lifting with parchment, remove from pan. Cut along scored lines to slice into 16 squares, wiping knife clean between cuts.
- Try this:
Freeze squares in airtight container for up to 2 weeks.