Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Crisco® All-Vegetable Shortening Baking Sticks
  • 5 tablespoons unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 large egg (beaten)
  • 1 1/2 cups graham cracker crumbs
  • 1 cup sweetened shredded coconut
  • 2 cups powdered sugar
  • 1/2 tablespoon unsweetened cocoa powder
  • 2 tablespoons milk
  • 1/8 teaspoon Red No-Taste Food Coloring Gel
  • 1/4 cup butter (melted)
  • 2/3 cup semi-sweet chocolate chips
  • 1 1/2 tablespoons Crisco® All-Vegetable Shortening Baking Sticks

Instruction

  • Line an 8x8 glass dish with aluminum foil and spray lightly with nonstick cooking spray. Set aside.
  • Create a double boiler by placing a heat-proof bowl over a pot with about 2 inches of simmering water. Keep in mind the bowl should not touch the water. Into the bowl, add in Crisco® shortening, cocoa powder, sugar, and vanilla.
  • Break apart the shortening into smaller pieces and stir with the other dry ingredients.
  • Once all the Crisco® has melted and the ingredients have all melted together to be smooth, whisk in beaten egg vigorously. The mixture should thicken almost immediately. Continue whisking until the mixture turns smooth and shiny; about 1 minute of whisking.
  • Remove from the double boiler. Stir in graham cracker crumbs and coconut until completely moistened.
  • Press evenly into the prepared pan and refrigerate.
  • For the second layer, measure all ingredients into a large bowl and using an electric hand mixer, stir until thick and smooth.
  • Spread over the bottom layer as evenly as possible and return to the refrigerator.
  • For the final layer, place chocolate chips and Crisco® shortening into a small bowl and microwave until melted, stirring every 20 seconds.
  • Pour over the red velvet layer and spread until smooth. Refrigerate for 30 minutes.
  • Remove bars from the glass pan using the edges of foil to pull out completely.
  • Using a very sharp knife, cut into 36 small squares. Serve.