Follow these steps for perfect results
Semisweet chocolate
melted
Graham cracker crumbs
Shredded coconut
Butter
softened
Walnuts
chopped
Sugar
Vanilla
Egg
Butter
softened
Milk
Instant vanilla pudding
Confectioners' sugar
Semisweet chocolate
melted
Butter
Prepare the base: Combine 2 ounces semisweet chocolate, 2 cups graham cracker crumbs, 1 cup shredded coconut, 1/2 cup softened butter, 1/2 cup chopped walnuts, 2 tablespoons sugar, 1 teaspoon vanilla, and 1 egg.
Press the base mixture into a 9-inch square cake pan.
Chill the base for at least 15 minutes.
Prepare the filling: Combine 1/4 cup softened butter, 3 tablespoons milk, and 2 tablespoons instant vanilla pudding.
Blend in 2 cups confectioners' sugar until smooth.
Spread the filling evenly over the chilled base.
Chill the filling layer for at least 15 minutes.
Prepare the glaze: Partially melt 4 ounces semisweet chocolate and 1 tablespoon butter.
Remove from heat and stir until completely melted and smooth.
Spread the chocolate glaze evenly over the chilled custard layer.
Chill the glazed bars until the chocolate is set.
Cut into 24 bars and serve chilled.
Expert advice for the best results
For easier cutting, let the bars sit at room temperature for a few minutes before slicing.
Line the cake pan with parchment paper for easy removal.
Use high-quality chocolate for the best flavor.
Everything you need to know before you start
15 minutes
Yes, can be made 1-2 days in advance.
Cut into squares or bars and arrange on a platter.
Serve chilled.
Pair with a glass of milk or coffee.
Complements the chocolate flavor.
Discover the story behind this recipe
A well-known and loved Canadian dessert.
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