Courtesy Of: Joanna C.
Spray a 8×8-inch baking pan with cooking spray then line it with parchment paper, but with the parchment paper hanging off the sides to make it easy to lift out the bars.
Melt the first 3 ingredients in the top of a double boiler, a heavy bottom saucepan or Dutch Oven over low heat. Add the egg and stir to cook and thicken before removing from the heat. Stir in the graham cracker crumbs, coconut, and almonds. Press firmly into the prepared pan and place in the fridge.
Cream the butter, cream, custard powder, and icing sugar together well. Beat until light and airy. Spread this over the bottom layer in the pan. Refrigerate again.
Melt chocolate chips and butter over low heat and then allow to cool. Once cooled but still liquid, pour the mixture over the second and third layer in your pan and spread evenly with a spatula. Place in the fridge and allow to cool for at least 3 hours.
Cut into squares and serve.
- You can store these delicious little bars in the fridge for 3 - 4 days and they'll keep just fine. I even find that as those layers get to know each other better they get even better!
- These bars freeze quite well! You can store these in an airtight container and they'll keep in the freezer for up to 3 months! Just take out the freezer and allow to thaw in the fridge when you're ready to eat.
Ingredients
Directions
Spray a 8×8-inch baking pan with cooking spray then line it with parchment paper, but with the parchment paper hanging off the sides to make it easy to lift out the bars.
Melt the first 3 ingredients in the top of a double boiler, a heavy bottom saucepan or Dutch Oven over low heat. Add the egg and stir to cook and thicken before removing from the heat. Stir in the graham cracker crumbs, coconut, and almonds. Press firmly into the prepared pan and place in the fridge.
Cream the butter, cream, custard powder, and icing sugar together well. Beat until light and airy. Spread this over the bottom layer in the pan. Refrigerate again.
Melt chocolate chips and butter over low heat and then allow to cool. Once cooled but still liquid, pour the mixture over the second and third layer in your pan and spread evenly with a spatula. Place in the fridge and allow to cool for at least 3 hours.
Cut into squares and serve.
- You can store these delicious little bars in the fridge for 3 - 4 days and they'll keep just fine. I even find that as those layers get to know each other better they get even better!
- These bars freeze quite well! You can store these in an airtight container and they'll keep in the freezer for up to 3 months! Just take out the freezer and allow to thaw in the fridge when you're ready to eat.