Ingredients
Base:
3/4 cup graham cracker crumbs
1/2 cup shredded coconut
1/3 cup finely chopped pecans
1/4 cup unsweetened cocoa powder
1/4 tsp salt
1/3 cup unsalted butter melted
Filling:
1 1/2 cup icing sugar
1/2 cup unsalted butter at room temperature
2 Tbsp custard powder
2 Tbsp milk
1 Tbsp vanilla
1/4 tsp salt
Topping:
1 170 gram package of semi sweet chocolate finely chopped
3 Tbsp unsalted butter
Instructions:
Using parchment paper, line an 8 x 8 pan long enough to overhang on all sides.
Base layer:
Combine graham crumbs with coconut, pecans and salt in a large bowl.
Stir in 1/3 of melted butter until combined.
Sprinkle evenly over prepared pan and firmly press to form an even base layer.
Filling:
Combine icing sugar with 1/2 cup of softened butter, custard powder, milk, vanilla and salt. Beat using an electric mixer on low for about a minute. Increase speed to medium and beat for about 4 minutes until filling is pale and fluffy.
Spread filling evenly over graham cracker base.
Refrigerate for about 30 minutes until filling just firm.
Topping:
Microwave chocolate for 30 seconds to 1 minute with 3 Tbsp butter in a small bowl. Stir halfway until smooth.
Pour melted chocolate over chilled custard and spread so that the top is covered evenly to the edges.
Chill until chocolate is semi-firm but easy to cut without cracking, 20 minutes should do it.
Notes:
These squares can be refrigerated in a sealed container for about 5 days.
A freezer friendly sweet treat, just place in freezer bags or containers.
Salted butter can be used, just minimize or omit the salt.
Coconut can be your choice a regular shredded or a finely desiccated type.
Wonderful to hear!