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Author Notes: Canada's gift to the world. A friend of mine made these for me on my 21st birthday and they're one of the best things I've ever had. For this recipe I used cinnamon graham crackers for a little bit of cinnamon flavor.
*note* You can use a double boiler for this, or do what I did and place a metal mixing bowl on top of a saucepan, making sure the water in the saucepan doesn't touch the bowl. You'll also need an 8x8 baking dish. —David White
Makes 16 bars
- 1 stick of butter for the first layer, softened
- 5 tablespoons unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 beaten egg
- 3/4 cup shredded coconut
- 1 3/4 cups cinnamon graham cracker crumbs
- 1 stick of butter for the second layer, softened
- 2 tablespoons custard powder (if you can't find it, use vanilla pudding powder)
- 3 tablespoons heavy cream
- 2 cups confectioners sugar
- 3 tablespoons softened butter for the third layer
- 6 ounces semi-sweet chocolate squares/bars
- Bring a saucepan of water to a boil. In a metal mixing bowl, add first stick of butter, granulated sugar, and cocoa powder, and place over saucepan. Stir occasionally until melted and mixed together.
- Add beaten egg and stir into chocolate mixture until thick, about 3 minutes. Remove bowl from heat and mix in graham crackers and coconut. Spread mixture across bottom of 8x8 baking dish.
- In another bowl, cream together butter, confectioners sugar, custard powder, and heavy cream until light. Spread over first layer, then put in refrigerator to chill for about 15 minutes before adding final layer.
- Clean the mixing bowl you used for the first layer, then add in the last of the butter and the semi-sweet chocolate. Place over saucepan and melt. When that's finished, pour over the top of the baking pan, then place it back into the fridge for another 30-45 minutes.
- Once the top layer has set, cut the bars into 16 squares, and enjoy!
- This recipe was entered in the contest for Your Best No-Bake Desserts