Follow these steps for perfect results
unsalted butter
melted
white sugar
cocoa
egg
beaten
graham cracker crumbs
almonds
finely chopped
coconut
unsalted butter
softened
cream
vanilla custard powder
icing sugar
semi-sweet chocolate baking squares
unsalted butter
Melt butter, sugar, and cocoa in a double boiler.
Add beaten egg and stir until cooked and thickened.
Remove from heat.
Stir in graham cracker crumbs, almonds, and coconut.
Press firmly into an ungreased 8x8 inch pan.
Cream together butter, cream, custard powder, and icing sugar.
Spread over the bottom layer.
Melt chocolate and butter over low heat.
Cool slightly.
Pour the cooled chocolate mixture over the second layer.
Chill well in the refrigerator.
Cut into bars and serve.
Expert advice for the best results
Use high-quality chocolate for the best flavor.
Chill completely before cutting for cleaner bars.
Line the pan with parchment paper for easy removal.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance
Cut into neat squares and arrange on a plate.
Serve with coffee or milk.
Garnish with a dusting of cocoa powder.
The bitterness of espresso complements the sweetness of the bars.
A sweet, fortified wine to enhance the chocolate and nutty flavors.
Discover the story behind this recipe
A well-known and loved Canadian dessert.
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