- 375 ml light maple syrup
- 115 g unsalted butter, plus extra for greasing
- 1 tsp vanilla extract
- A pinch of salt
- ¼ tsp bicarbonate of soda
- 225 g Lindt EXCELLENCE Extra Creamy Milk Chocolate, chopped
- 125 g pecans, toasted and chopped
Line a 43×30-cm / 17×12-inch baking sheet with greaseproof paper - ensuring there is enough overhang on all sides. Lightly grease with butter.
Pour the maple syrup into a heavy-based saucepan. Add the butter, vanilla and a pinch of salt. Quickly bring to the boil, cooking until a sugar thermometer reads 146°C - watch carefully as the temperature rises rapidly at around 130°C. Immediately remove from the heat and carefully stir in the bicarbonate of soda.
Very carefully pour onto the prepared baking sheet and, using a spatula or palette knife, spread into a 30 cm / 12-inch square. Leave to cool completely.
Meanwhile, put the chopped chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and set aside to cool slightly.
Once the maple slab has cooled, pour over half the melted chocolate and spread to cover. Sprinkle with half the chopped pecans. Chill for 15 to 20 minutes or until the chocolate has set.
Turn the slap over and peel off the greaseproof paper (you may need to use a piece of kitchen roll to remove the excess butter from the underside).
Pour over the remaining chocolate, spreading as before. Sprinkle with the remaining chopped pecans and chill for a further 15 to 20 minutes - or until completely firm.
Break into pieces ready to put into cellophane bags (they will keep for up to 2 weeks in an airtight container).