Ingredients:

Bottom layer:

1/2 cup unsalted butter

1/4 cup sugar

5 Tablespoons cocoa powder

1/8 teaspoon salt

1 egg

1 3/4 cups graham cracker crumbs

1/2 cup almonds finely chopped

1 cup shredded coconut

Middle layer:

1/2 cup unsalted butter

3 Tablespoons cream

2 Tablespoons Bird’s custard powder

1 3/4 cups powdered sugar

Top layer:

4 ounces semi sweet chocolate

2 Tablespoons unsalted butter

Method:

Line a 8×8 baking pan with parchment paper and spray with nonstick spray.

For the bottom layer heat a pot of water to a simmer and place a heat proof bowl on top to melt the butter. Remove bowl from heat and beat in sugar, cocoa and salt. Add beaten egg and stir once again. Put bowl back on the simmering pot and mix until thickened. Remove bowl from heat and add in graham cracker crumbs, coconut and almonds. Dump the crumb mixture into the baking dish and press down lightly. Put prepared crust into the freezer to chill.

For the middle layer place butter, custard powder and cream into a bowl and mix until fluffy. Spread this mixture on the crumb base and put back into the freezer.

For the top layer melt chocolate and butter in a heat proof bowl over the simmering water. Stir until smooth and spread this mixture over the middle layer. Chill until firm.

To cut the bars run a knife under water an dry before making each slice. Yummy served at room temperature. Store leftover bars if any in the fridge. This recipe make 9 large bars. Indulge yourselves once in awhile people ❤️