Categories: Desserts
Ingredients
- For the Base:
- 1 stick unsalted butter
- 5 tbsp unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 large egg, beaten
- 1 3/4 cups graham cracker crumbs
- 1 cup sweetened shredded coconut
- 1/2 cup almonds, finely chopped
- For the middle layer:
- 1 stick unsalted butter, at room temp
- 2 tbsp plus 2 tsp heavy cream
- 2 tbsp instant vanilla pudding mix
- 2 cups confectioners' sugar
- For the topping:
- 4 oz. semisweet chocolate, chopped
- 2 tbsp unsalted butter
Directions
-
Line an 8-inch square baking dish with parchment paper. Make the base: Combine the butter, cocoa powder and granulated sugar in a heatproof bowl set over a saucepan of simmering water. Heat, stirring, until melted. Stir in the egg until thickened, 1 to 2 minutes. Remove the bowl from the pan and stir in the graham cracker crumbs, coconut and almonds. Press into the prepared pan.
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Make the middle layer: Beat the butter, heavy cream, and pudding mix with a mixer on medium-high speed until combined, about 3 minutes. Gradually beat in the confectioners; sugar until light and fluffy, 5 minutes. Spread over the base.
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Make the topping: Melt the chocolate and butter in a clean heatproof bowl over the pan of simmering water, stirring. Let cool 2 minutes, then pour over the middle layer. Cover and refrigerate until set, about 1 hour. Cut into bars.