You may also like
Categories:
butter sugar cocoa egg coconut graham crackers nuts butter heavy cream custard powder sugar chocolate butter
Viewed: 50 - Published at: 7 years agoIngredients
- 1/2 cup (1 stick) butter
- 1/4 cup sugar
- 5 tablespoons cocoa
- 1 large egg, beaten
- 1 cup shredded sweetened coconut
- 1 1/2 cups finely crumbled graham crackers
- 1/2 cup finely chopped nuts (such as almonds or pecans)
- 1/2 cup (1 stick) butter
- 2 tablespoons heavy cream
- 2 tablespoons Custard Powder (such as Bird's), or substitute pudding powder (instant)
- 2 cups confectioners' sugar, sifted
- 4 ounces chocolate, coarsely chopped
- 1 1/2 tablespoons butter
Method
- Prepare bottom layer. Melt the butter, sugar, and cocoa in a double boiler until fully incorporated, but do not let the mixture come to a boil. Add the beaten egg and stir constantly until the mixture begins to thicken. Remove from heat and stir in the graham cracker crumbs, coconut, and nuts. Press down firmly into an
- 8 x 8-inch pan; try to make the mixture as flat as possible in the pan. Let this cool for about an hour.
- Prepare the middle layer: in a stand mixer fitted with the paddle attachment, cream the butter, cream, custard powder, and confectioners' sugar together until very light and fluffy. Spread over the bottom layer, taking care to spread it as flat and evenly as possible. Return the pan to the refrigerator while you prepare the topping.
- Prepare the top layer: in a medium saucepan or double boiler, melt the chocolate and butter over medium heat, stirring often to ensure that the mixture doesn't scorch. Remove from heat. Let sit until the mixture is still liquid but very thick, then pour it over the second (middle) layer and gently spread it with a spatula to ensure even coverage (but work carefully, because the still-warm chocolate will get messy if you press too hard while spreading it and tear up the buttery layer below).
- Let the bars cool for at least one hour in the refrigerator before serving.
