• Prep: Preheat your oven to 350°F (175°C). Roughly chop 1 1/2 cups Hazelnuts, 1 cup almonds, 1 cup pecans, 3 cups semi-sweet chocolate chips and add to a large bowl. Mix well and set aside. Unroll the phyllo dough and cut it to fit the 9×9 baking pan. Be careful not to let the phyllo sheets get wet or they will stick together and rip when pulled apart. You will need to work quickly with them so they don't dry out. ( You can cover them with a lightly damp cloth to help prevent the sheets from drying out.)
• Assemble: Melt 3/4 cup butter in a microwave safe bowl. Brush the bottom of a 9×9-inch baking dish with some of the melted butter. Lay a sheet of phyllo dough in the baking dish and brush with more melted butter. Repeat this step until you have layered 10 sheets of phyllo dough, each brushed with butter. Sprinkle a third of the nut and chocolate mixture over the phyllo dough sheets in an even layer.

  Repeat this process two more times, 5 sheets of phyllo dough, each brushed with butter and then top of the stack with a third of the nut/chocolate mixture. After you have added the last third of the nut-chocolate mixture, top with 10 more phyllo sheets, brushing each individual sheet with butter.
• Cut & Bake: Using a sharp knife, cut the baklava into diamond or square shapes. Bake in the preheated oven for about an hour on 350°F, or until the baklava is golden brown and crisp. As oven temperatures can vary, I recommend starting to check on the baklava at the 45-minute mark to ensure it doesn't burn, especially if your oven runs hotter.

For the baklava syrup:

• Cook: While the baklava is baking, combine 3/4 cup water, 3/4 cup sugar, and 1/4 cup honey in a saucepan. Whisk together and bring to a boil, then reduce heat and simmer for about 10 minutes. Remove from heat and let it cool to room temperature. (I pop it in the freezer to help speed this up)
• Add the syrup: When the baklava is done baking and still hot, (please be careful when handling it!) pour the syrup over the hot baklava. Make sure to pour it evenly, covering all parts of the baklava. Let it cool completely to absorb the syrup.

For the chocolate glaze:

• Melt: In a heat-proof bowl, combine 1 cup semisweet chocolate chips, 1/2 cup butter, and 1 teaspoon instant coffee powder. Place the bowl on top of a saucepan filled halfway with water to create a double boiler setup over medium heat, ensuring that the bottom of the bowl does not touch the water. Stir frequently until the chocolate and butter have melted completely. Use hot pads to carefully remove the bowl from the heat as it will be extremely hot.
• Whisk in: Add 1/4 cup warm heavy cream, and 1 tablespoon sugar to the bowl with the chocolate mixture. Using a whisk, mix the ingredients together until smooth and well combined. Add 2 tablespoons maple syrup, and 1 tablespoon pure vanilla extract mix again until fully incorporated.
• Glaze: Pour the warm chocolate glaze over top the baklava or each individual if desired, allowing it to cascade down the sides. The glaze will be runny while hot, creating a delicious, glossy finish on the baklava. The glaze will thicken if you let it cool for a few minutes – that's how I like it best!