1 cup (250 mL) graham cracker crumbs
1/2 cup (125 mL) sweetned flaked coconut or shredded coconut
1/3 cup (75 mL) finely chopped walnut halves
1/4 cup (60 mL) cocoa powder
1/4 cup (60 mL) granulated sugar
1/3 cup (75 mL) butter, melted1 egg, lightly beaten
1/4 cup (60 mL) butter
2 tbsp (30 mL) custard powder
1/2 tsp (2 mL) vanilla2 cups (500 mL)
2 tbsp (30 mL) milk, (approx.)
4 oz (113 g) semisweet chocolate, chopped
1 tbsp (15 mL) butter
In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and
sugar. Drizzle with butter and egg; stir until combined.
Press crumb mixture into parchment paper–lined 9-inch (2.5 L) square metal cake pan.
Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.
In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to spread. Spread over cooled base; refrigerate until firm, about 1 hour.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread over filling; refrigerate until almost set, about 30 minutes.
With tip of knife, score into bars; refrigerate until chocolate is set, about 1 hour. Cut into bars.
Recipe yields 18 bars.