I cut these ones even smaller than normal and put lettering on them for a baby shower a while back.
- 1 cup butter
- 1/2 cup sugar
- 2/3 cup cocoa
- 2 eggs, well beaten
- 2 teaspoons vanilla extract
- 4 cups graham cracker crumbs (one 14.4 ounce box)
- 2 cups unsweetened coconut flakes
- 1 cup walnuts, finely chopped (Use a food processor if you have one.)
Melt butter, sugar, and cocoa in a bowl set over hot water on medium heat or in a double boiler. Mix well.
Remove from heat and add eggs and vanilla.
Place graham cracker crumbs, coconut, and walnuts in a large bowl.
Add cocoa/butter mixture and mix well.
Line 9 x 13 pan with parchment with handles hanging over the edge. This makes removing the bars MUCH easier when they're done.
It should look something like this:
Press firmly into a 9 x 13 pan using your fingers and/or a tart tamper.
Place in refrigerator while mixing the next layer.
- 1 cup butter
- 4 tablespoons custard powder
- 4 cups powdered sugar
- 2 tablespoons milk
Cream butter and custard powder.
Add powdered sugar a little at a time.
Add milk and beat until light and creamy.
Spread on top of bottom layer.
Place in refrigerator for at least 20 minutes.
NOTE: Scrape the bowl well a time or two while you're mixing this layer.
- 8 ounces semi-sweet chocolate
- 4 tablespoons butter
Melt chocolate and butter together in a bowl set over hot water on medium heat or in a double boiler.
Mix well and spread on top.
Chill in refrigerator.
NOTE: I think these taste better at room temperature, but I still keep them in the refrigerator until it's time to serve them. Let them sit out for a bit before eating.