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Categories:
butter white sugar egg cocoa graham cracker crumbs flaked coconut almonds semisweet chocolate chips butter vanilla pudding milk flaked coconut
Viewed: 8 - Published at: 4 years agoIngredients
- 1/2 cup unsalted butter at room temperature
- 1/4 cup white sugar
- 1 egg
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups graham cracker crumbs
- 1 cup flaked coconut
- 1/2 cup finely chopped almonds
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter
- 1 (5.1 ounce) package instant vanilla pudding mix
- 2 1/4 cups milk
- 1/4 cup flaked coconut
Method
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8x8-inch square baking pan.
- In a large mixing bowl, beat unsalted butter with sugar with an electric mixer until very creamy, about 1 minute. Add the egg and cocoa powder, and beat until the ingredients are well mixed. Pour in the graham cracker crumbs, 1 cup coconut, and almonds, and beat on low speed until the ingredients are thoroughly combined. Press the mixture into the bottom of the prepared baking pan.
- Bake in the preheated oven for 12 minutes, and let the crust cool.
- Melt chocolate chips with 3 tablespoons of butter in a saucepan over very low heat, stirring until well blended. Remove from the heat, allow to cool for several minutes, then spread the chocolate mixture over the crust in a smooth layer. Refrigerate the dish while you make the next layer.
- Beat the pudding mix and milk in a mixing bowl with an electric mixer until the pudding is thick and smooth, about 2 minutes. Spread the pudding over the chocolate layer; sprinkle the dish with 1/4 cup coconut, cover loosely, and refrigerate until chilled and set, at least 1 hour.
