Ingredients
| 1⁄2 cup butter, softened |
| 1⁄4 cup white sugar |
| 5 tbsp unsweetened cocoa powder |
| 1 egg, beaten |
| 1 3⁄4 cup graham cracker crumbs |
| 1 cup flaked coconut |
| 1⁄2 cup almonds, finely chopped (optional) |
| 1⁄2 cup butter, softened |
| 3 tbsp heavy cream |
| 2 tbsp mustard powder |
| 2 cup powdered sugar |
| 1 oz squares semisweet baking chocolate |
| 2 tsp butter |
Directions
- In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8×8 inch pan.
- For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners’ sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
- While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.
Source : allrecipes.Com
