Ingredients
For The Base Layer:
- 1/2 cup unsalted butter
- 5 tablespoons cocoa powder
- 4 1/2 tablespoons granulated sugar
- 1 large egg beaten
- 1 3/4 cups graham cracker crumbs
- 3/4 cup unsweetened shredded coconut
- 1/2 cup finely chopped walnuts
For The Second Layer:
- 1/2 cup unsalted butter at room temperature
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 3 tablespoons custard powder
For The Third Layer:
- 1 cup semisweet chocolate chips
- 2 tablespoons neutral oil such as vegetable or canola oil
Instructions
- Line a 9x9-inch pan with parchment paper, leaving an overhang. To make the base layer, melt butter in a saucepan over medium heat with cocoa powder and sugar until smooth and steaming. Whisk in beaten egg gradually to temper.
- Stir in graham cracker crumbs, shredded coconut, and chopped walnuts until combined. Press mixture into the pan and chill for 15 minutes.
- To make the second layer, beat the unsalted butter (at room temperature), powdered sugar, heavy cream, and custard powder until light and fluffy. If the mixture is too thick to spread, add 1 more tablespoon of heavy cream and mix to combine.
- Spread this filling evenly over the chilled base. Return the pan to the refrigerator and chill for 30 minutes to set the filling.
- Melt semisweet chocolate chips with oil in a microwave-safe bowl (heating in 10-second bursts), or a double boiler, stirring until smooth. Pour the melted chocolate over the set filling and spread evenly.
- Chill in the refrigerator for an additional 30 minutes, or until the chocolate is firm. Once fully set, use a warm, sharp knife to cut the dessert into bars.
