Ingredients
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2 ounces semisweet chocolate (1 oz squares)
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2 cups graham cracker crumbs
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1 cup shredded coconut
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1/2 cup butter, softened
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1/2 cup walnuts, chopped
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2 tablespoons sugar
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1 egg
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1/4 cup butter, softened
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3 tablespoons milk
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2 tablespoons instant vanilla pudding
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2 cups confectioners' sugar
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1 teaspoon vanilla
Instructions
- Base.
- Combine ingredients. Press into 9 inch square cake pan. Chill.
- Filling.
- Combine butter, milk, and custard powder. Blend in confectioner's sugar. Spread over base. Chill at least 15 minutes.
- Glaze.
- Partially melt chocolate and butter. Remove from heat and stir until melted. Spread over custard layer. Chill.
- Store in refrigerator, covered, up to 1 month. Makes 24 bars.
- Serve chilled. They're rich, so small portions may be appropriate.
- Variation: Add peppermint extract and green food coloring to the middle layer.