Prep Time::30 mins
Total Time::30 mins
Servings::16
Yield::1 (8-inch) square pan
Ingredients
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1 cup butter, softened, divided
5 tablespoons unsweetened cocoa powder
¼ cup white sugar
1 egg, beaten
1 ¾ cups graham cracker crumbs
1 cup flaked coconut
½ cup finely chopped almonds (Optional)
3 tablespoons heavy cream
2 tablespoons custard powder
2 cups confectioners' sugar
4 (1 ounce) squares semisweet baking chocolate
2 teaspoons butter
Directions
Gather all ingredients.
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In the top of a double boiler, combine 1/2 cup softened butter, cocoa powder, and sugar. Stir occasionally until melted and smooth. Beat in egg and stir until thick, 2 to 3 minutes.
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Remove from the heat and mix in graham cracker crumbs, coconut, and almonds. Press into the bottom of an ungreased 8×8-inch pan.
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For the middle layer, beat remaining 1/2 cup softened butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
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While the second layer is chilling, melt semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat.
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Spread melted chocolate mixture over chilled bars.
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Let the chocolate set before cutting into squares.
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From the Editor
The magazine version of this recipe uses instant vanilla pudding powder instead of custard powder.