Yield: 16-ish bars, depending on how you cut ‘em
- 1 ¾ cups (185g) graham cracker crumbs (12 full sheet graham crackers)
- ½ cup (70g) almonds, finely chopped
- 1 cup (80g) unsweetened shredded coconut
- ½ cup (113g) unsalted butter
- ¼ cup (50g) granulated sugar
- 5 Tbsp (30g) unsweetened cocoa powder
- ¼ tsp salt
- 1 large egg, lightly beaten
- ½ cup (113g) unsalted butter, softened
- 3 Tbsp (30g) Bird’s Custard Powder
- ½ tsp vanilla
- pinch of salt
- 3 cups (375g) confectioners’ sugar
- 3 Tbsp (42g) heavy cream
- 6 ounces (170g) semi-sweet chocolate chips
- 5 Tbsp (70g) heavy cream
- Grease and line an 8" x 8" metal baking pan with parchment paper.
- Break graham crackers and place into bowl of food processor, blitzing until they turn into crumbs. Add almonds and blitz until they’re finely ground. Add coconut, pulsing once or twice to combine. Set aside.
- Create a double boiler by setting a heatproof bowl over a pot of simmering water. (Don’t let the bottom of the bowl touch the water.)
- Melt butter in double boiler, then whisk in sugar, cocoa powder, and salt.
- Remove from heat. While vigorously whisking, slowly pour lightly beaten egg into cocoa mixture.
NOTE: It’s okay if the mixture looks kinda funky at this step; it’ll smooth out in the next step.
- Return mixture to heat and continue whisking until mixture is smooth and looks hot fudge-esque, 20–60 seconds. Remove from heat.
NOTE: Move the pot from heat as soon as it starts to resemble hot fudge. Otherwise, it’ll overcook and start to separate.
- Add graham cracker mixture, stirring until well combined and entire mixture is well moistened.
- Press base layer firmly into bottom of prepared pan. Place in fridge to chill.
- While the base layer is chillin’, make the fillin’. In the bowl of a stand mixer fitted with paddle attachment, beat butter, custard powder, vanilla, and salt until smooth.
- Add 1 cup (125g) confectioners’ sugar and 1 tablespoon (14g) heavy cream, beating until smooth. Repeat twice more with remaining sugar and cream.
- Using an offset spatula or the back of a spoon, spread filling evenly over base layer. Place in freezer for 15 minutes.
- Now onto the top layer. Place chocolate chips and cream in a heatproof bowl. Heat in microwave in 20-second increments, stirring after each zap. Microwave until mixture is mostly melted. Remove bowl from microwave and continue mixing to combine and melt the rest of the chocolate.
- Once top layer is made and filling layer is cold, pour ganache over buttercream, quickly spreading with an offset spatula or the back of a spoon.
- Place in fridge for 30 minutes.
- Using a paring knife, mark where you will be cutting the bars by scoring the ganache layer. (Score by cutting through the ganache, but not the buttercream.)
- Place back in fridge for another 30 minutes or so.
- Once bars are completely firm, remove from pan by pulling up on parchment paper. Using a sharp knife, cut into bars, wiping knife clean after each cut.