1 cup shredded coconut
1/2 cup walnuts, chopped
For the custard filling:
1/3 cup butter, room temperature
3 tablespoon custard powder (or vanilla pudding powder)
1/4 cup milk
3 cups icing/confectioners/powdered sugar
For the chocolate topping:
8 ounces semisweet chocolate (chips or chopped)
2 tablespoons butter
directions
For the chocolate base:
Melt the butter in a sauce pan over medium heat, stir in the sugar and cocoa powder until smooth, remove from heat and whisk in the egg and vanilla extract.
Stir the graham cracker crumbs, coconut and walnuts into the sauce and press into the bottom of a greased 8 inch square pan, before chilling for 20 minutes.
For the custard filling:
Meanwhile, cream the butter before beating in the the custard powder and milk, followed by the sugar, one cup at a time, and spreading it over the chocolate base and chilling in the fridge for 20 minutes.
For the chocolate topping:
Melt the chocolate and butter in a pan over medium-low heat and stir until smooth before pouring over the filling layer and chill in a fridge until the chocolate begins to harden.
Score the chocolate where you will cut it into bars and chill in the fridge and before the chocolate completely hardens, cut into bars.
Option: Omit the coconut.
Option: Omit the walnuts or replace with another nut like pecans.
Option: Add a flavour, like mint, mocha, peanut butter, to the custard filling!
Nutrition Facts: Calories 186, Fat 11g (Saturated 6g, Trans 0.2g), Cholesterol 21mg, Sodium 24mg, Carbs 22g (Fiber 1g, Sugars 17g), Protein 1g
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