For bottom layer: Melt butter, granulated sugar and cocoa powder together in the top of a double boiler over simmering water. Add the egg...

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Makes 25 small squares


Bottom layer:


– 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


Middle layer:


– ½ cup unsalted butter, room temperature


– 3 tablespoons whipping cream


– 2 tablespoons vanilla-custard powder or instant vanilla pudding mix


– 2 cups powdered sugar


Top layer:


– 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