Categories: Desserts

Ingredients

• For the Base:
• 1 stick unsalted butter
• 5 tbsp unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1 large egg, beaten
• 1 3/4 cups graham cracker crumbs
• 1 cup sweetened shredded coconut
• 1/2 cup almonds, finely chopped
• For the middle layer:
• 1 stick unsalted butter, at room temp
• 2 tbsp plus 2 tsp heavy cream
• 2 tbsp instant vanilla pudding mix
• 2 cups confectioners' sugar
• For the topping:
• 4 oz. semisweet chocolate, chopped
• 2 tbsp unsalted butter

Directions

1. Line an 8-inch square baking dish with parchment paper. Make the base: Combine the butter, cocoa powder and granulated sugar in a heatproof bowl set over a saucepan of simmering water. Heat, stirring, until melted. Stir in the egg until thickened, 1 to 2 minutes. Remove the bowl from the pan and stir in the graham cracker crumbs, coconut and almonds. Press into the prepared pan.

2. Make the middle layer: Beat the butter, heavy cream, and pudding mix with a mixer on medium-high speed until combined, about 3 minutes. Gradually beat in the confectioners; sugar until light and fluffy, 5 minutes. Spread over the base.

3. Make the topping: Melt the chocolate and butter in a clean heatproof bowl over the pan of simmering water, stirring. Let cool 2 minutes, then pour over the middle layer. Cover and refrigerate until set, about 1 hour. Cut into bars.

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