Julianna Jee

Ingredients

Base

1/2 cup butter

1/4 cup sugar

1 egg

3 tbsp cocoa powder

1 tsp vanilla

2 cup graham cracker crumbs

1 cup unsweetened shredded coconut

1/2 cup chopped almonds, walnuts, or brazil nuts

Custard Filling

1/4 cup butter

2 1/2 tbsp of custard powder

2 1/2 tbsp milk or cream

2 cups icing sugar

Chocolate Topping

4 oz (115g) semi sweet chocolate, chips or chunks

1 tbsp butter

1 tsp sea salt flakes

Procedure

1. Line a 8″ square pan with parchment paper.
2. In a double boiler whisk together the butter, sugar, egg, cocoa powder, and vanilla until melted and continue whisking until the mixture thickens.
3. Take it off the heat and stir in the graham cracker crumbs, coconut, and nuts.
4. Transfer to the prepared baking pan, press firmly into an even layer, and chill in the refrigerator while you prepare the custard filling.
5. Cream the butter using the paddle attachment in a stand mixer or with a whisk by hand until light and fluffy.
6. Add the custard powder and milk or cream and continue to mix until just combined.
7. Add the icing sugar half a cup at a time and then mix on medium speed until fluffy.
8. Spread custard filling evenly over the graham cracker base and refrigerate again for about an hour until firm.
9. In a double boiler melt the chocolate and butter together. Pour the chocolate over the cooled custard and spread evenly.
10. Sprinkle the flaked salt over the chocolate and let the chocolate set in the refrigerator for at least 30 minutes before slicing into bars or squares.

Notes

• I used the Bird’s custard powder and Maldon sea salt flakes in this recipe.
• These should be stored in the refrigerator or can be frozen for up to 2 weeks.