Bottom Layer:

1/2 cup unsalted butter

5 tablespoons cocoa powder

1/4 cup sugar

1 egg beaten

1 1/4 cups Graham cracker crumbs

1 cup shredded, sweetened coconut

1/2 cup chopped almonds, pecans or walnuts

 

Middle Layer:

2 cups powdered sugar

1/2 cup unsalted butter

3 tablespoons milk or heavy cream

2 tablespoons vanilla custard powder or instant vanilla pudding mix

 

Top Layer:

4 1-ounce squares semi-sweet chocolate

2 tablespoons unsalted butter

 

Bottom Layer Directions:

Put the butter, cocoa powder and sugar into a saucepan and place it over low flame. Stir to melt the butter and blend the ingredients. Whisk the beaten egg and cook, stirring constantly, until the mixture starts to thicken, around 2 to 3 minutes. Remove from heat and stir in the remaining ingredients. Pour the mixture into the bottom of a greased 9-by-9-inch baking pan and press down firmly to form an even layer.

 

Middle Layer Directions:

Use a tabletop or handheld mixer to beat together middle layer ingredients until they form a light and fluffy mixture. Spread the buttercream mixture evenly over the bottom layer in the baking pan.

 

Top Layer Directions:

Place the chocolate and unsalted butter for the top layer in a small saucepan over low flame. Stir until the chocolate and butter are melted and form a smooth mixture with a nice sheen. Spread the chocolate layer evenly over the buttercream layer in the baking pan. Set the pan in the refrigerator and chill thoroughly.

 

To cut into bars, first bring to room temperature, then cut with a sharp knife. 

 

Makes 12 big bars

 

TF117037