Prep
5 min
Total
25 min
Plus
12 by 12 inch pan
Makes
20-30 bars
INGREDIENTS
- 1 cup butter
- 1/2 cup sugar
- 1/2 cup great cocoa powder
- 2 eggs
- 3.5 cups graham cracker crumbs
- 2 cups sweet coconut shredded
Custard
- 1/2 cup butter whipped
- 1 cup peanut butter
- 1/4 cup Birds custard powder
- 4 cups icing sugar
- 1/4 cup 35% cream
Topping
- 8 oz semi-sweet baking chocolate
- 1 Tbsp butter
METHOD
Crust
- In a double boiler melt butter with sugar. Add cocoa and whisk in eggs. Stir until thickened.
- Add graham crackers and coconut
- Spread in 12-12 inch dish. Chill.
Custard
- Whisk butter.
- Add the custard powder, peanut butter and whisk until soft peaks.
- Spread over crust and chill.
Topping
- Melt chocolate and butter in a double boiler.
- Spread over custard and chill.
Remove from pan and portion with a hot knife.
