Bottom layer:
½ cup butter
¼ cup sugar
5-Tablespoons cocoa
1 egg, well beaten
2 cups graham cracker crumbs
1- cup coconut flakes
1- teaspoon vanilla extract
½ cup walnuts, finely chopped (optional)
Second layer:
½ cup butter
2 cups powdered sugar
2-Tablespoons custard powder (I use Bird’s)
1- Tablespoon milk (a little more if needed for easy spreading)
Topping:
4 ounces semi-sweet chocolate
2-Tablespoons butter
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Bottom layer: Mix butter, sugar and cocoa. Melt in a bowl set over hot water. Add beaten egg and mix thoroughly. Remove from heat. Add graham cracker crumbs, coconut, vanilla and walnuts. Press firmly into an 8 by 8 inch pan. Place in refrigerator while mixing the next layer.
Second layer: Cream butter, confectioners’ sugar and custard powder. Add small amounts milk. Beat until light and creamy. Spread on top of bottom layer. Place in refrigerator for at least 20 minutes.
Topping: Melt chocolate and butter together in a bowl set over hot water. Mix well and spread on top. Chill in refrigerator.
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