Ingredients
Scale
Bottom Layer:
- 2 cups graham cracker crumbs
- 1 cup sweetened coconut flakes
- 1 cup chopped walnuts or pecans
- ⅔ cup melted butter
- ½ cup granulated sugar
- ¼ cup plus 2 tablespoons unsweetened cocoa powder
- 1 egg
Middle Layer:
- 3 tablespoons custard powder
- 3 tablespoons milk
- ½ teaspoon vanilla extract
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
Top Layer:
- 5 ounces semi-sweet chocolate chips (about ¾ cup)
- 2 teaspoons vegetable oil
Instructions
- Line an 8×8 inch pan with parchment paper, leaving some overhang for easy removal. Set aside.
- In a medium saucepan, combine melted butter, granulated sugar, and cocoa powder. Heat over medium-low heat, stirring constantly until the sugar dissolves and mixture is smooth.
- Beat the egg in a small bowl. Slowly add a spoonful of the hot chocolate mixture to temper the egg, then pour the egg mixture back into the saucepan, stirring constantly.
- Cook for 1-2 minutes until the mixture thickens slightly. Remove from heat immediately to prevent scrambling.
- Add graham cracker crumbs, coconut flakes, and chopped nuts to the chocolate mixture. Stir until everything is well coated and combined.
- Press this mixture firmly into the prepared pan, creating an even layer. Use the back of a measuring cup to pack it down tightly. Refrigerate while preparing the next layer.
- For the middle layer, mix custard powder with milk in a small bowl until smooth. In a larger bowl, beat softened butter until light and fluffy, about 2 minutes.
- Add the custard mixture and vanilla to the butter. Gradually beat in powdered sugar, one cup at a time, until smooth and spreadable.
- Spread the custard layer evenly over the chilled base, smoothing the top with an offset spatula. Return to refrigerator for 30 minutes.
- Melt chocolate chips with vegetable oil in a double boiler or microwave (in 30-second intervals), stirring until smooth.
- Pour chocolate over the custard layer, tilting the pan to spread evenly. Refrigerate for at least 2 hours before cutting.
Notes
- Pack the base layer very firmly – loose bases will crumble when cut
- Let butter come to room temperature naturally for the smoothest custard layer
- Bird’s Custard Powder is traditional, but vanilla pudding mix works too
- Score the chocolate layer after 30 minutes of chilling for cleaner cuts
- Run a knife under hot water and dry between cuts for neat squares
- Don’t skip the oil in the chocolate – it keeps the topping from cracking
- Use room temperature egg to prevent curdling in the base
- Work quickly when spreading layers to maintain distinct separation
- Prep Time: 30 minutes
- Cook Time: 10 minutes (stove + cooling time)
- Category: Dessert
- Method: No-bake (stovetop + refrigeration)
- Cuisine: Canadian
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 125 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg