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8x8 pan with parchment
Bottom Layer
1) ½ cup (113g) unsalted butter
1) ¼ cup (48g) sugar
1) 5 tbsp. (30g) unsweetened cocoa powder
2) 1 large egg, beaten
3) 1¾ cup (186g) digestive cookie crumbs
3) 1 cup (101g) sweetened flaked coconut
3) ½ cup (65g) almond, toasted 350F 7min then finely chopped
Middle Layer
4) ½ cup (113g) unsalted butter, room temp
4) 3 tbsp. (42g) whipping cream
4) 2 tbsp. (18g) custard powder
4) ↓ 21½ cup (180g) icing sugar
Top Layer
5) 4 oz (108g) semisweet chocolate
5) 2 tsp. (10g) unsalted butter

Bottom layer: In a mixing bowl combine (3)

In a double boiler combine (1) until melted and smooth, use it to temper the egg. Heat to 170F.

Pour egg mixture into (3). Mix thoroughly and press into the bottom of 8x8 pan

Middle layer: cream (4) and spread over the bottom layer in the pan. Chill to set.

Top layer: In a saucepan melt (5) and spread over the chilled bars.

Refrigerate until the chocolate is hardened.

Cutting: Need two knives. Flip the bars upside down. Cutting the crust first half way then switch to a hot dry knife to cut the chocolate layer so it does not crack.

Ooops! lesson learned need a hot knife to cut the chocolate layer