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Ingredients
- Bottom Layer:
- Unsalted butter -- 1/2 cup (8 tablespoons)
- Cocoa powder -- 5 tablespoons
- Sugar -- 1/4 cup
- Egg, beaten -- 1
- Graham cracker crumbs -- 1 1/4 cups
- Shredded, sweetened coconut -- 1 cup
- Chopped almonds, pecans or walnuts -- 1/2 cup
- Middle Layer:
- Powdered (confectioner's) sugar -- 2 cups
- Unsalted butter -- 1/2 cup (8 tablespoons)
- Milk or heavy cream -- 3 tablespoons
- Vanilla custard powder or instant vanilla pudding mix -- 2 tablespoons
- Icing:
- Semi-sweet chocolate -- 4 (1-ounce) squares
- Unsalted butter -- 2 tablespoons
Details
Preparation
Step 1
*Bottom Layer:* 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 in 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 9x9-inch baking pan and press down firmly to form an even layer.
"*"MIddle Layer:"*"
Use a tabletop or hand-held 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.
"*"Icing"*"
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
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