1/2cupsalted butter1 stick, does not need to be softened
1largeegglightly beaten
Filling
1/2cupsalted butter1 stick, softened
3Tablespoonscustard powder
1/2teaspoonpure vanilla extract
2 1/2cupsicing sugaraka confectioners sugar or powdered sugar
3Tablespoonsheavy whipping cream
Chocolate Layer
8ouncessemi-sweet chocolate barchopped
1Tablespoonsalted butterdoes not need to be softened
Instructions
Line an 8x8 pan with parchment paper and spray with non-stick spray.
In small bowl mix sugar and cocoa powder and set aside.
In another small bowl mix graham cracker crumbs, walnut crumbs, and shredded coconut, also set aside.
Using a heat proof bowl over water on the stove top, slowly melt butter over low-medium heat. Once melted remove from heat but leave the stove on.
Whisk in sugar mixture and then very slowly add in egg. Continue to whisk.
Add back to the heat and thicken slightly, then remove again, this time you can shut off stovetop. Then add in crumb and coconut mixture. Stir well to combine.
Pour into prepared baking dish and smooth to an even layer. Note: using a flat bottom measuring cup or water glass will work well to get an even layer quickly.
Chill crust in the fridge while you prepare the filling layer.
In a stand mixer bowl add butter, custard powder and vanilla and beat to combine.
Slowly add in icing sugar and 3 tablespoons of whipping cream.
Spread icing over the crust layer and chill in the freezer for at least 10 minutes before making and adding the chocolate layer.
To make the chocolate layer, use a heat safe bowl over the stovetop and melt 8 ounces of semi-sweet chocolate along with 1 tablespoon salted butter, on low-medium.
Once melted, pour over chilled dish and smooth out evenly.
Chill in the fridge for 3 hours before cutting.
Notes
You can find graham crackers crumbs at the grocery store that are pre-crushed or crush around 16-18 full sheets of graham crackers to get 2 cups worth of crumbs.
To cut the bars without cracking the chocolate, remove them from the baking dish and place on a cutting board. Using a sharp knife, run under hot water (then dry) and lightly press down through only the chocolate layer to score. Rinse again, and repeat going all the way through. Some people prefer to score, then cool in the fridge or freezer for 10 minutes, then repeat.
Store the bars in an air-tight container kept in the refrigerator for up to 4 days.
*I wouldn't advise the elderly, children, or the immunocompromised to consume these bars. The egg in this recipe is tempered by continuously whisking it over hot melted butter. Tempering the egg by whisking it helps to raise the temperature without cooking it. This is normally how custard recipes are made, but isn't always safe for a select crowd.
To freeze, place them in an air-tight container with parchment paper inbetween each layer. You can also place them inside a large ziptop bag and layer them flat in the freezer. Store in the freezer for up to 4 months.