I used to be so intimidated by these bars. It was as though they were that unattainable crush in high school that you admired from afar but knew deep down that you would never have a shot at them. Well, it’s actually quite embarrassing how easy they are. And also… NO-BAKE!
This recipe comes from Butter Baked Goods though in the book, they seem to have omitted and ingredients needed for the top chocolate layer. I took the liberty of filling that in.
2 cups graham crumbs
1 cup shredded coconut
½ cup walnuts; chopped
½ cup semi-sweet chocolate chips
½ cup + 1 tbsp. butter
¼ cup sugar
¼ cup cocoa powder
1 tsp. vanilla
½ cup butter; room temperature
2 cups icing sugar
1 tbsp. custard powder (instant vanilla pudding will do)
2 tbsp. hot water
1/2 cup semi-sweet chocolate chips
1 tbsp. butter
In a large bowl, combine graham crumbs, coconut, walnuts, and chocolate chips.
In a medium saucepan over medium heat, warm ½ cup butter with sugar and cocoa powder until well combined. Allow to cool for 2 minutes, then add egg and vanilla and whisk to combine.
Pour the melted mixture over the graham crumbs mixture and stir until well combined. Press into the bottom of a 9×9 square pan. Set aside.
Prepare the filling: With an electric mixer, cream butter, icing sugar, and custard powder on medium to high speed until pale in colour. Scrape down the bowl and add hot water. Beat at medium speed until filling is light and fluffy.
Use an offset spatula to spread the filling across the top of the graham crumb base. Place in fridge to firm.
Prepare the chocolate topping: In a double boiler, melt the chocolate chips and remaining 1 tbsp. butter. Pour over the now firm filling layer and spread evenly. Tap the pan on the countertop to help smooth the chocolate layer. Refrigerate to set.
When it is time to serve, warm the blade of your knife with hot water and score the chocolate layer first before cutting into it.