• ½ cup butter, softened
  • ¼ cup white sugar
  • 5 tablespoons unsweetened cocoa powder
  • 1 egg, beaten
  • 1¾ cups graham cracker crumbs
  • 1 cup flaked coconut
  • ½ cup butter, softened
  • 3 tablespoons heavy cream
  • 2 tablespoons custard powder or vanilla instant pudding mix
  • 2 cups powdered sugar
  • 3 (1 ounce) squares semisweet baking chocolate
  • 1 (1 ounce) square unsweetened baking chocolate
  • 2 teaspoons butter
  1. In a double boiler, melt ½ cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the slightly beaten egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut. Press into the bottom of an ungreased 8x8 inch pan.
  2. For the middle layer, cream together ½ cup butter, heavy cream and custard powder until light and fluffy. Mix in the powdered sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
  3. While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Put it back in the fridge, and let the chocolate set before cutting into squares.
Recipe by Behind The Studio at