Follow these steps for perfect results
butter
melted
granulated sugar
unsweetened cocoa powder
egg
beaten
graham cracker crumbs
nuts
finely chopped
coconut
shredded
butter
light cream
custard powder
icing sugar
semisweet chocolate
Butter
Melt butter, sugar, and cocoa in a double boiler.
Add beaten egg and cook until thickened.
Stir in graham cracker crumbs, chopped nuts, and shredded coconut.
Press mixture into an ungreased 9-inch square pan.
Beat together butter, light cream, custard powder, and icing sugar.
Spread the custard mixture over the base layer.
Chill until firm.
Melt semisweet chocolate with butter.
Cool slightly.
Pour the melted chocolate over the custard layer.
Chill completely.
Cut into bars and serve.
Expert advice for the best results
For easier cutting, let the bars sit at room temperature for a few minutes before slicing.
Use a warm knife for clean cuts.
Store in the refrigerator for best results.
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 platter.
Serve with a glass of cold milk or coffee.
Garnish with a sprinkle of cocoa powder.
The bitterness of espresso complements the sweetness of the bars.
Discover the story behind this recipe
A classic Canadian treat often served at celebrations and gatherings.
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