Time for another sweet treat. No, No, you say! You have eaten and drank so much it’s time for one of those crazy green juice fasts or, I know, you’re off coffee, sugar, dairy and gluten.
But really, how long will that craziness last? Everything in moderation and you will be fine. Not ready for another sweet just yet. No worries, keep this recipe on the back burner for an upcoming get together or family event. Extras can be frozen. Oh, and they still are great right out of the freezer, just in case!
Follow me on my baking adventures in #cookingwood!! I’ve got a new kitchen to break in here in Collingwood so follow along on Instagram, sweet_enuf.
Baking Tip: No custard powder? You can sub in an equal amount of cornstarch in a pinch and I’d up the vanilla by another 1/4 to 1/2 tsp. It is a popular ingredient in recipes for the U.K. or Australia.
Lightly grease a 9×9-inch pan and line with parchment paper.
2 cups grahm wafer crumbs
1 cup unsweetened shredded coconut
1/2 cup chopped walnuts
1/2 cup chocolate chips
1/4 cup sugar
1/4 cup cocoa powder
1 teaspoon vanilla
1/2cup butter, room temperature
2 cups icing sugar
1 tablespoon custard powder
2 tablespoons milk or cream
1/2 cup dark or semi-sweet chocolate chips
1 tablespoon butter
In a large bowl, combine the graham cracker crumbs, coconut, walnuts and chocolate chips.
In a medium saucepan, over medium heat, melt the butter and add in sugar and cocoa. Mix until well combined and remove from heat. Allow to cool until warm and add the egg and vanilla and combine.
Add the graham cracker mixture to the saucepan and mix well. Press evenly into prepared pan and set aside.
For the filling, using a mixer, cream the butter, icing sugar and custard powder until mixed well. Add in the milk or cream and mix on medium speed until light in colour.
Spread filing evenly over crust and put in fridge to chill.
For topping, either in a double boiler or in microwave, combine the chocolate chips and butter and melt together, stirring until smooth. Spread evenly over the chilled bars and let set .
For easy cutting, remove the bars from the pan and using a large knife, warmed under running water, slice into 16 even bars. Run knife under hot water and wipe off as needed.