-Salted French Butter
-1/4 cup white sugar
-5 tablespoons unsweetened cocoa powder
-1 egg, beaten
-1/2 cup butter, softened
-1 egg beaten
-3 tablespoons heavy cream
-1 3/4 cups graham cracker
-2 tablespoons custard powder
-5 (1 ounce) squares semisweet baking chocolate
-1 cup flaked coconut
-2 teaspoons butters
-1/2 cup finely chopped almonds (optional)
Prep Time:30 minutes
Ready In: 30 minutes
- In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8×8 inch pan.
- For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners’ sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
- While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.