Recipe by julie~c
A recipe handed down from my mother-in-law. Passive work time is estimate of time necessary to chill.
Top Review by Jen T
A very easy sweet slice/bar/square to serve with tea or coffee as a treat or as an after dinner dessert. These were made by the Chef 'Sackville' whilst she was staying with us for a couple of days with her husband on the New Zealand leg of their around the world trip by bicycle. We all loved them and I know I will always think of Canada when I make them :) A 'keeper' for me.
- 118.29 ml butter or 118.29 ml margarine
- 44.37 ml cocoa
- 59.14 ml granulated sugar
- 1 egg
- 4.92 ml vanilla
- 473.18 ml graham cracker crumbs
- 118.29 ml chopped nuts
- 236.59 ml coconut
- 473.18 ml icing sugar
- 59.14 ml soft butter or 59.14 ml margarine
- 29.58 ml bird's custard powder
- 59.14-118.29 ml heavy cream (or amount necessary)
- 3 (85.04 g) semi-sweet chocolate baking squares
- 7.39 ml butter
Directions See How It's Made
- Bottom Layer: In double boiler melt together butter, cocoa, and sugar. Stir in egg and vanilla. Remove from heat and add graham cracker crumbs, nuts, and coconut. Pack in buttered 9 x 12-inch pan.
- Middle Layer: In a medium-sized bowl, mix together icing sugar, butter, custard powder and enough cream (or milk) to reach spreading consistancy. Spread over first layer. Set aside.
- Top layer: Melt semi-sweet chocolate squares with butter. Spread in thin layer over top of custard layer.
- Chill until set. Cut in squares. Store in refrigerator or they get too soft.