Ingredients
- Bottom layer:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup sugar
- 1/3 cup unsweetened cocoa
- 1 large egg, beaten
- 1 tsp vanilla
- 2 cups graham cracker crumbs
- 1 cup coconut
- 1/2 cup walnuts or pecans, coarsely chopped
- Filling:
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2-3 tbsp milk or cream
- 2 tbsp vanilla custard powder or vanilla pudding powder
- 1/2 tsp vanilla
- 2 cups icing sugar
- Topping:
- 4 oz semisweet chocolate, chopped
- 1 tbsp unsalted butter
Preparation
Step 1
Bottom Layer: In a sauce pan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whish in the beaten egg. Cook stirring constantly until the mixture thickens (1-2 minutes). Remove from heat and stir in the vanilla, graham cracker crumbs, coconut and chopped nuts. Press the mixture evenly in the the prepared pan. Cover and refrigerate until firm; about an hour.
Filling: In your electric mixer cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread add a little more milk. Spread the filling over the bottom layer, cover and refrigerate until firm; about 30 minutes.
Top Layer: In a heatproof bowl over a sauce pan of simmering water melt the chocolate and butter. Spread over the filling and refrigerate.
To Serve: To prevent the chocolate from cracking, using a sharp knife bring the squares to room temperature before cutting.