Ingredients
16
16 servings
- •1 cup butter, softened, divided
- •5 tablespoons unsweetened cocoa powder
- •0.25 cup white sugar
- •1 egg, beaten
- •1.75 cups graham cracker crumbs
- •1 cup flaked coconut
- •0.5 cup finely chopped almonds
- •3 tablespoons heavy cream
- •2 tablespoons custard powder
- •2 cups confectioners' sugar
- •4 (1 ounce) squares semisweet baking chocolate
- •2 teaspoons butter
Instructions
- 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.
- Remove from the heat and mix in graham cracker crumbs, coconut, and almonds. Press into the bottom of an ungreased 8x8-inch pan.
- 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.
- While the second layer is chilling, melt semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat.
- Spread melted chocolate mixture over chilled bars. Let the chocolate set before cutting into squares.
Nutritional Facts
Per 16 servings
- Calories: 311
- Carbohydrate: 34g
- Fat: 20g
- Fiber: 2g
- Protein: 3g
- Sugar: 26g
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