Ingredients

The following ingredients have 4 Servings
  • 1/2 c. salted butter (cut into slices)
  • 1/3 c. brown sugar
  • 3 Tbsp. cocoa powder
  • 1 large egg (beaten)
  • 1 1/2 tsp. vanilla extract
  • 1 3/4 c. graham cracker crumbs ((I put 13 graham crackers in the blender for about 2 minutes))
  • 1 c. sweetened shredded coconut
  • 1/2 c. finely chopped pecans
  • 1/3 c. salted butter (softened)
  • 1/4 c. heavy cream
  • 2 Tbsp. white chocolate instant pudding mix
  • 2 c. powdered sugar
  • 4 oz. semi-sweet chocolate chips
  • 2 Tbsp. salted butter

Instruction

  • Melt butter in a saucepan over medium heat. Remove from heat and add in brown sugar and cocoa powder. Whisk until combined.
  • Slowly pour in beaten egg while whisking to combine.
  • Return to medium heat and cook for 1-2 minutes or until mixture has thickened.
  • Remove from heat and stir in vanilla.
  • Add the graham cracker crumbs, coconut, and pecans and mix until coated.
  • Press mixture into a greased 11x7 pan.
  • Cover with plastic wrap and freeze for 20 minutes.
  • In a large bowl, mix together butter, heavy cream, and pudding mix until fluffy, about 2-3 minutes.
  • Stir in powdered sugar and mix for about 1 minute.
  • Spread the mixture evenly over the graham cracker base. Cover and freeze for 15 minutes.
  • Melt chocolate chips and butter together in a glass bowl set over a pot of simmering water.
  • Spread evenly over filling layer. Cover and freeze for 10 minutes.
  • Cut into squares and enjoy!