For bottom layer: Melt butter, granulated sugar and cocoa powder together in the top of a double boiler over simmering water. Add the egg...
Makes 25 small squares
– ½ cup unsalted butter
– ¼ cup granulated sugar
– 5 tablespoons cocoa powder
– 1 egg, beaten
– 1 ¾ cups graham-cracker crumbs
– 1 cup coconut flakes
– ½ cup finely chopped almonds
– ½ cup unsalted butter, room temperature
– 3 tablespoons whipping cream
– 2 tablespoons vanilla-custard powder or instant vanilla pudding mix
– 2 cups powdered sugar
– 4 squares (1 ounce each) semisweet chocolate
– 2 tablespoons unsalted butter
1. For bottom layer: Melt butter, granulated sugar and cocoa powder together in the top of a double boiler over simmering water. Add the egg and stir constantly until thickened, about 2 to 3 minutes. Remove from heat. Stir in graham-cracker crumbs, coconut and almonds. Press firmly into an ungreased 8-by-8-inch pan.
2. For middle layer: Cream together butter, cream, vanilla-custard powder and powdered sugar. Beat until light. Spread over bottom layer.
3. For top layer: Melt chocolate and butter over low heat. Cool. When cool, but still liquid, pour over second layer and chill in refrigerator about 15 minutes, then cut into bars.
Note: These bars can be made 3 to 4 days ahead and kept covered and refrigerated.
First published in The Seattle Times, Feb. 14, 1988