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Instructions |
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Butter 8x8 dish and line with parchment paper-
set aside.
In saucepan over med to low heat melt butter.
Remove from heat and add sugar, cocoa powder
and salt. While whisking vigorously slowly
pour in beaten egg in a thin stream until
encorporated.
Return mixture to heat and cook until thickened
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Remove from heat and add graham cracker crumbs,
coconut and almonds and toss until coated. Press
into prepared dish and chill while preparing the
filling.
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In a separate bowl make the filling by
combining the softened butter, heavy cream,
pudding and powdered sugar with a hand mixer.
Whip until pale and fluffy adding a TB more of
cream if needed to thin out so it's spreadable.
Spread over compltely cooled crust and return
to fridge to chill and firm up before adding
topping.
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For third layer gently melt chocolate and butter
on in the microwave in 20 second intervals just
until melted and smooth. Spread over chilled bars
and return to fridge to set. Bring to room
temperature before serving.
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Originally Submitted
5/24/2020
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