Triple Layer Chocolate Coconut Bars

Method

• PREPARATION:
• 1. Butter a 20x20cm baking dish. Line with parchment paper and butter, set aside.
• 2. For the first layer: Melt butter in a large heat proof bowl set over a saucepan of simmering water set over medium-low heat.
• 3. Remove from heat, add in sugar, cocoa powder and salt and whisk until well combined. While whisking vigorously, very slowly pour in beaten egg in a thin stream.
• 4. Return mixture to heat and cook until mixture has just thickened.
• 5. Remove from heat and add in digestive biscuit crumbs, coconut, and almonds and toss until evenly coated.
• 6. Press mixture into prepared baking dish. Chill while preparing the filling, bottom layer shouldn't be warm when adding the custard frosting layer.
• 7. For the second layer: Add icing sugar, butter, Snowflake Custard Powder and 2 tablespoons heavy cream to mixer fit with paddle attachment. Whip until very pale and fluffy while adding another 1 tablespoon cream to thin if needed.
• 8. Spread mixture into an even layer over the bottom layer. Chill preferably in the freezer while melting chocolate (otherwise the warm chocolate can melt this layer).
• 9. For the third layer: Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water until smooth (or in the microwave in a microwave safe bowl in 20 second intervals, stirring between each, until melted and smooth).
• 10. Spread mixture into an even layer over filling layer (spread quickly before chocolate begins to set). Chill until chocolate has set.
• 11. Cut into squares (tip for best appearance, cut squares from side to side rather than cutting downward). Store in an airtight container in the refrigerator, bring to room temperature before serving.