Photography, Erik Putz. Food Styling, Dara Sutin. Prop Styling, Krystin Leigh Smith.
Ingredients
-
3/4 cup
graham-cracker crumbs
, (77 g)
-
1/2 cup
unsweetened desiccated
coconut
, (60 g)
-
1/3 cup
finely chopped
walnuts
, (40 g)
-
1/4 cup
unsweetened
cocoa powder
, (20 g)
-
1/4 tsp
salt
-
1/3 cup
unsalted
butter
, melted
Filling
-
1 1/2 cups
icing sugar
, (180 g)
-
1/2 cup
unsalted
butter
, at room temperature
-
2 tbsp
custard powder
-
2 tbsp
milk
-
1 tbsp
vanilla
-
1/4 tsp
salt
Topping
-
1 170-g pkg
dark
chocolate
, finely chopped
-
3 tbsp
unsalted
butter
Instructions
- Line an 8 × 8-in. baking pan with parchment, leaving overhang on all sides.
- Crust: Combine graham cracker crumbs with coconut, walnuts, cocoa and salt in a large bowl. Stir in 1/3 cup melted butter until combined. Sprinkle evenly over bottom of prepared pan, then firmly press down.
- Filling: Beat icing sugar with 1/2 cup butter, custard powder, milk, vanilla and salt using an electric mixer on low for 1 min. Increase speed to medium-high and beat until pale and fluffy, about 3 min. Spread over cookie base and spread evenly to the edges. Refrigerate until just firm, about 30 min.
- Topping: Microwave chocolate with 3 tbsp butter in a small bowl, stirring halfway, until smooth, 30 sec to 1 min. Pour melted chocolate over chilled custard and spread evenly to the edges. Chill until chocolate is semi-firm but easy to cut without cracking, about 20 min. Cut into 16 squares. Keep refrigerated until ready to serve. Squares can be refrigerated in a sealed container for up to 5 days.
Kitchen tip
Lining your baking pan with parchment will allow you to easily transfer the bars out of pan for slicing.
Nutrition (per serving)
- Calories
- 280,
- Protein
- 2 g,
- Carbohydrates
- 24 g,
- Fat
- 20 g,
- Fibre
- 2 g,
- Sodium
- 105 mg.