RecipeRooster

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Ingredients
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

Ingredients
8x8 pan with parchment
Bottom Layer
1) 1 cup (126g) graham wafer crumbs
1) ¾ cup (75g) unsweetened flaked coconut
1) ½ cup finely chopped walnuts
1) 1/3 cup (25g) cocoa powder
1) ¼ cup (48g) granulated sugar
(use 23g granulated sugar -sweetened coconut
1) ¼ tsp. (2g) salt
2) 1/3 cup (76g) unsalted butter, melted
2) 1 egg, beaten
2) ½ tsp. (2g) vanilla extract
Middle Layer
3) 1/3 cup (76g) unsalted butter, room temp
3) 2 tbsp. (18g) custard powder
4) 2 tbsp. (32g) milk
4) ½ tsp. (2g) vanilla extract
4) ⅛ tsp. (1g) salt
5) 2 cups (240g) icing sugar
Top Layer
5) 110g semisweet chocolate
5) 2 tbsp. (28g) unsalted butter

Bottom layer: In a mixing bowl combine (1)

In a bowl combine (2), add this mixture into (1).

Press firmly into prepared pan and bake at 350F for 10-12 minutes. Set aside to cool.

Middle layer: Cream (3) then add (4) mix. Add (5) in two portions. Mix until light and fluffy. Spread over the bottom layer and refrigerate for 1 hour.

Top layer: In a saucepan melt (5) and spread over the middle layer. Refrigeratre for 30 minutes.

Cut into 25 squares. Store in airtight container in the fridge.