Prep 1 hr
Cook 20 mins
These triple layered squares have a very chocolaty bottom layer, a sweet buttery custard centre and a firm chocolate top layer. They are very attractive on a cookie tray and taste divine. These have been a family favourite since I was a little kid. Prep time includes chilling time.
- 1⁄2 cup butter
- 5 tablespoons white sugar
- 5 tablespoons cocoa
- 1 teaspoon vanilla
- 1 egg
- 2 cups graham cracker crumbs
- 1 cup fine coconut
- 1⁄2 cup chopped nuts (walnuts or pecans)
- 3 tablespoons milk
- 2 tablespoons custard powder
- 1⁄4 cup butter, softened
- 2 cups confectioners' sugar
- 3 ounces semisweet chocolate
- 1 ounce unsweetened chocolate
- 1 tablespoon butter
- Mix ½ cup butter, sugar, cocoa, vanilla and egg together in small saucepan.
- Cook over low to medium heat until well mixed.
- In large bowl, mix together graham cracker crumbs, coconut and nuts.
- Pour chocolate mixture over top and mix well.
- Pat into 9-inch square pan.
- Cream milk, custard powder and ¼ cup butter together.
- Add confectioner’s sugar to make a firm, but soft spread.
- Spread on top of first layer and chill again.
- Melt chocolate and butter together.
- Spread over previous layer and chill.
- Remove from refrigerator 15 minutes before slicing.
Made these for Freezer Tag and so glad I did, I'd never heard of them before but what a great chocolate fix and soooo easy to make. I didn't know what "custard powder" was, (and couldn't find it in my grocery store) so used instant vanilla pudding and it worked great. This is a recipe I'll be using a lot with the holidays. I did take into account the previous review regarding the amount of chocolate topping so increased the amount I used by one square of each semi sweet and unsweetened with an extra 1/2 tablespoon of butter and it was perfect. I thank you for posting. I'm freezing (it is freezer tag) by cutting into small squares, then wrapping individually with saran wrap and slipping two together into a freezer bag. Then I'll thaw by taking them out and letting them come to room temp. I'll be back to update when I find out how they do. As an update, these froze just fine. I was concerned due to the cream filling, but not a problem. Just as good the 2nd time around as the first.
I bet these would be just gobbled up by anyone with a sweet tooth and kids especially. I made them to take to work for Canada Day but because I'm in the UK I had to use crushed biscotti instead of the graham crackers. I was happy to find something that didn't need to be baked in the oven and came together quickly. My only little quibble is that the chocolate wasn't quite enough to cover the top of the bars. I had to add about another ounce to finish spreading on the final layer.