Ingredients
Bottom Layer
- 3/4 cup butter
- 1/3 cup sugar
- 2 eggs, beaten
- 1 tsp vanilla extract
- 2 1/2 cups graham cracker crumbs
- 3/4 cup fine or medium unsweetened coconut
- 1/2 cup chopped almonds (toasted and finely chopped)
Middle Layer (filling)
- 3 cups icing sugar
- 2/3 cup butter at room temperature
- 3/4 cup white chocolate chips, melted
- 2 tsp vanilla extract
- 4 tbsp milk or whipping cream (approximately)
Top Layer
- 1 cup white chocolate chips
- 1/4 cup whipping cream
Instructions
To prepare the Base Layer
- Melt together the butter and sugar over low heat.
- Add the eggs continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
- Add the graham cracker crumbs, coconut and finely chopped almonds.
- Mix together until well combined, then press into the bottom of a parchment paper lined 9×9 inch baking pan.
To prepare Filling
- With an electric mixer, beat together the butter and icing sugar until it just starts to come together.
- Add the vanilla extract and melted chocolate chips and beat well, adding just enough milk, a tablespoon or two at a time, until smooth.
- This frosting should be very stiff but spreadable. (Much thicker than you would use to frost a cake for example) If you think it’s too thick, you may add a few drops of milk at a time to bring it to the right consistency.
- Spread evenly over the bottom layer.
- Chill in the fridge for a couple of hours before adding the white chocolate topping.
To prepare the White Chocolate Topping
- Melt together the white chocolate chips and whipping cream over low heat, just until the chocolate is melted, don’t over heat it. A double boiler is probably best for this purpose.
- Allow the melted mixture to cool to room temperature.
- Use a hand mixer to beat the cooled white chocolate mixture, until it stiffens enough to spread like a soft frosting.
- Spread evenly over the middle layer and return to the fridge until the chocolate sets.
- Cut into squares or bars. These freeze very well.