Ingredients

The following ingredients have 4 Servings
  • 1 cup graham cracker crumbs
  • 1/2 cup sweetened flaked coconut
  • 1/3 cup finely ground almonds
  • 1/4 cup cocoa powder
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 1 egg, lightly beaten
  • 1/4 cup butter, softened
  • 2 tablespoons custard powder (Birds)
  • 1/2 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2 tablespoons plus up to 1 teaspoon extra milk
  • few drops AmeriColor Deep Pink food coloring gel
  • 4 ounces semi-sweet chocolate, chopped OR
  • 4 ounces semi-sweet chocolate chips
  • 1 tablespoon butter

Instruction

  • Crust:
  • In a bowl, stir together graham crackers, coconut, ground almonds, cocoa powder and sugar.
  • Drizzle with butter and add egg, stirring until combined.
  • Press into a parchment paper-lined 9-inch square cake pan.
  • Bake in a 350° oven until firm, about 10 minutes.
  • Let cool in pan on wire rack.
  • Filling:
  • In bowl, beat together butter, custard powder and vanilla.
  • Beat in powdered sugar alternately with milk, making 3 additions of sugar and 2 of milk, adding up to 1 teaspoon more milk if too thick to spread. Spread over cooled crust. Refrigerate until firm, about 1 hour.
  • Topping:
  • In a heatproof bowl, over saucepan of hot water, not boiling water, melt chocolate with butter; spread over filling. Refrigerate until chocolate is almost set; about 30 minutes.
  • With tip of knife, score into bars; refrigerate until chocolate is completely set, about 30 minutes. Cut into bars.