This recipe is in honor of Canadian Thanksgiving this past Monday. It is altered a little for what is available in the U.S.
I had to use instant vanilla pudding powder in place of the custard powder.
1/2 cup (1 stick) unsalted butter
1/4 cup white sugar
1/3 cup unsweetened cocoa
1 large egg, beaten
1 teaspoon pure vanilla extract
2 cups graham cracker crumbs
1 cup coconut (either sweetened or unsweetened)
1/2 cup walnuts or pecans, coarsely chopped
In a saucepan over low to medium heat, melt the butter until just about all is melted. Remove from heat and stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Return to heat and stirring constantly. Cook 1 - 2 minutes. Take care not to burn.
Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).
1/4 cup unsalted butter, room temperature
2 - 3 tablespoons milk or cream
2 tablespoons vanilla custard powder (Bird's) or vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups powdered sugar (confectioners or icing) sugar
With your electric mixer, cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).
4 ounces semisweet chocolate, chopped (I used 1 cup milk chocolate chips)
1 tablespoon unsalted butter (use 2 Tbsp if using milk chocolate chips)
In a heatproof bowl over a saucepan of simmering water, melt the butter and then add the chocolate. Take care not to burn the chocolate, this will make it crumbly instead of smooth. Spread over the filling and refrigerate.
This recipe is intended for a 9x9 inch pan; however I used a 9x13 so the squares were a little thinner.
I used salted butter since that is what I had on hand. They are wonderfully good!!!