- 50
0/5
(0 Votes)
Ingredients
- Bottom Layer
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup sugar
- 5 tbsp. cocoa powder
- 1 egg, beaten
- 1 1/4 cups graham cracker crumbs
- 1/2 c. finely chopped almonds
- 1 cup coconut
- 1/2 c. Heath toffee bits (optional)
- Middle Layer
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 Tbsp. and 2 Tsp. half-and-half
- 2 Tbsp. vanilla custard powder or powdered vanilla pudding mix
- 2 cups powdered sugar
- Top Layer
- 4 squares semi-sweet chocolate (1 oz. each)
- 2 Tbsp. unsalted butter
Preparation
Step 1
Bottom Layer
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken, about 3 minutes. Remove from heat. Stir in crumbs, coconut, nuts, and toffee if using. Press firmly into an ungreased 8" x 8" pan.
Bottom Layer
Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.
Top Layer
Melt chocolate and butter in a double boiler. Once cool, but still liquid, pour over second layer. Chill in refrigerator for several hours before cutting and serving. Cut into small pieces, they're rich!