Ingredients

Scale

Bottom Layer:

½ cup unsalted butter, melted
⅓ cup granulated sugar
4 tbsp unsweetened cocoa powder
1 large egg, beaten
1 tsp vanilla extract
1 ¾ cups graham cracker crumb
¾ cup shredded coconut
⅓ cup chopped almonds or walnuts (optional)

Middle Layer:

⅔ cup unsalted butter, softened
1 ¾ cups powdered sugar
3 tbsps vanilla custard powder
4 tbsps heavy cream

Top Layer:

5 oz semi-sweet chocolate, chopped
1 ½ tbsp unsalted butter

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Instructions

Prepare the Bottom Layer:

In a bowl, mix the melted butter, sugar, and cocoa powder until combined.
Add the beaten egg slowly while stirring. The heat from the melted butter will thicken the mixture.
Stir in vanilla, graham cracker crumbs, shredded coconut, and walnuts (if using). Press this mixture firmly into the bottom of an 8×8-inch pan. Refrigerate for 30 minutes to set.

Make the Middle Layer:

Beat together (best to use a stand mixer using the whisk attachment or a hand mixer) the softened butter, powdered sugar, custard powder, and heavy cream until smooth and fluffy.
Spread the custard mixture evenly over the chilled bottom layer. Refrigerate for another 30 minutes.

Finish with the Top Layer:

Melt the chopped chocolate with butter in a heatproof bowl over simmering water (or in the microwave).
Pour the melted chocolate over the middle layer, spreading it evenly. Chill the bars for at least 1 hour or until fully set.

Slice and Serve:

For clean cuts, allow the bars to set completely in the fridge, then use a warm knife (run under hot water and dry). Repeat this between cuts to keep the edges neat and slice them into 16 even squares.

Notes

Pan Size: This recipe is designed for an 8×8-inch square pan. Using a different size pan may affect the thickness of the layers.

Middle Layer Consistency: Be sure to beat the middle layer well until it becomes light and fluffy. This usually takes 2–3 minutes with a whisk attachment on a stand mixer or a hand mixer.

Chocolate Layer Tip: To spread the chocolate layer easily, pour the warm melted chocolate onto the middle layer and tilt the pan gently to let it flow evenly. Once spread, lift the pan slightly and drop it lightly onto the table a couple of times to remove air bubbles and create a smooth, even top.

Note on the use of Eggs: The eggs in this recipe are gently cooked by the residual heat of the melted butter and cocoa mixture as you stir them in. This process thickens the base layer while ensuring the eggs are safe to eat. To be extra sure, you can use a food thermometer to check that the mixture reaches at least 160°F (71°C), the safe temperature for eggs. Stir continuously to avoid any curdling.

Prep Time: 20 min
Chill Time:: 2 Hours
Category: Dessert
Method: No Bake
Cuisine: Canadian