- 190g/3/4 cup butter melted
- 50g/1/4 cup sugar
- 6 tbsp cocoa powder
- 1 egg large
- 1 tsp vanilla
- 220g/2 cups graham cracker crumbs I used Digestive biscuits in the UK
- 100g/1 cup dried coconut
- 125g/1/2 cup butter softened
- 6 tbsp milk
- 4 tbsp custard powder I used Bird's Custard powder
- 625g/4 cups icing sugar
- 250g/8 oz dark or milk chocolate chopped
- 2 tbsp butter
Preheat your oven to 350F/180C. Mix all ingredients for the base in a large bowl. Line your 9 inch X 13 inch pan with parchment paper and pack your crumb mixture firmly into the pan. Bake for 10 minutes. Set aside to cool in the pan.
While the base is chilling beat the middle layer ingredients until smooth and spread over the base. Chill for 60 minutes.
Melt chopped chocolate with a tablespoon of butter in a double boiler. Or if you don't have one, set a bowl with chocolate over a pot of simmering water and melt your chocolate this way.
Spread melted chocolate over the cream layer. Let the chocolate set for 30-40 minutes. Then cut into bars, so your chocolate layer won't crack later when the chocolate hardens. Chill until firm for several hours or overnight.
Calories: 317kcal | Carbohydrates: 38g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 44mg | Sodium: 163mg | Potassium: 108mg | Fiber: 2g | Sugar: 29g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg