- ½ c. butter
- ¼ c. sugar
- 1 ¾ c. graham wafer crumbs
- 1 c. coconut
- ½ c. walnuts
- 5 tbsp. cocoa
- 1 egg
Melt butter in a saucepan on a stove. Add sugar & cocoa and mix. Add egg. You will have to stir vigorously to mix the egg in. Add all other ingredients and mix.
Line an 8" square pan with parchment paper (no need to grease it). This will make it easier to lift out the contents later, which will make it easier to slice it into squares.
Press mixture firmly into pan and chill in fridge.
Traditional Middle Layer
- ¼ c. butter
- 2 tbsp. vanilla pudding powder
- ¼ c. milk
- 2 c. icing sugar
Cream butter in Cuisinart or mixer. Mix milk with pudding in separate bowl. Combine milk/pudding mixture with butter mixture, then slowly add icing sugar. Spread evenly over bottom layer, and chill thoroughly (at least a few hours in the fridge).
Alternative Middle Layer - Vanilla Bean Pastry Cream
This is quite different from the classic recipe, but much more delicious in my opinion.
- 1 cup milk
- 1/4 cup sugar
- 1/2 vanilla bean, split lengthwise, seeds scraped
- Pinch of salt
- 2 large egg yolks
- 2 tbsp cornstarch
- 1 tablespoon unsalted butter, cut into small pieces
In a medium saucepan, combine milk, half the sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
In a medium bowl, whisk together egg yolks, cornstarch, and remaining sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, a little bit at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it becomes very thick. You want it to be soft enough to spread, but thick enough so it will not ooze at room temperature. If mixture still seems too liquid, add a little more cornstarch until it is the right consistency. Remove and discard vanilla bean.
Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).
Source. I have halved the recipe here.
- 4 squares semi-sweet baking chocolate (120 g)
- 2 tbsp. butter
In a microwave, melt chocolate. Add the butter and melt some more until combined. Spread over middle layer. After a minute or two, when the chocolate has slighty firmed up, but is not yet solid, take a sharp knife and score it into squares. This will make it much easier to slice up later.
Chill thoroughly (ideally overnight).