This recipe is written on a tea towel that a Facebook friend sent from his home in Nanaimo – I’ve tweaked it a little. I use table cream in the second layer. I used a PC 100-gram bar of good quality dark chocolate for the third layer. You can find graham cracker crumbs in the baking section of supermarkets. Be careful to measure the dry ingredients thus – use a scoop and level it off with a knife. Line the bottom and sides of the pan with one piece of parchment. The bars are easy to make and delicious! I’ve tested them three times – this recipe is perfect! You’re welcome.
Bottom Layer
½ cup butter (1 stick)
¼ cup granulated sugar
5 tbsp cocoa
1 large egg, lightly beaten
1½ cups graham cracker crumbs
½ cup finely chopped almonds, pecans or walnuts
1 cup shredded coconut
Second Layer
½ cup butter (1 stick), softened
3 tbsp cream
2 tbsp Bird’s custard powder
2 cups icing sugar
Third Layer
4 oz/115 g semi-sweet or dark chocolate, chopped
2 tbsp butter
Lightly grease bottom and sides of an 9 x 9-inch square pan. Line bottom and sides with one piece of parchment paper
Bottom Layer: Melt butter, sugar and cocoa in top of a double boiler or a metal bowl on top of a saucepan. (Or you can do it on the stovetop in a regular saucepan over low heat.) Whisk in egg; stir to cook and thicken. Remove from heat; stir in crumbs, nuts and coconut. Press mixture into the parchment paper-lined pan. Cool.
Middle Layer: Cream softened butter, cream and custard powder in a large bowl with an electric mixer or in a standing mixer. Gradually add icing sugar; beat until smooth and spreadable.
Top Layer: Melt chocolate and butter over low heat. When cool but still liquid, pour over middle layer and spread evenly. Refrigerate until chocolate is almost set, about 30 minutes. With tip of knife, score into squares or bars. Refrigerate until chocolate is completely set, about 30 minutes.
Cut into squares or small bars. Important: Serve them at room temperature.