Ingredients
Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chapped almonds
1 cup coconut
Second Layer
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar
Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter
Preparation
Bottom Layer Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.
Second Layer Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.
Third Layer Melt chocolate and butter over low heat. Cool. Once cool(but still liquid) pour over second layer
Chill in refrigerator or freezer at least 4-6 hours or until solid. To store keep frozen.
Serving size depends on size you want to cut bars. Do not cut them too large as these are a very rich tasting treat. I find 1’ by 2" a nice size to cut them.
