A decadent treat from Canada these are simple to make and a thoroughly decadent chocolate, nutty treat.
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Creative Culinary
For the Bottom Layer
1 ¼cupsgraham cracker crumbs
½c.finely chopped almonds
For the Second Layer
2Tbsp.and 2 Tsp. cream
2Tbsp.vanilla pudding powdernot instant
For the Third/top Layer
4squares semi-sweet chocolate1 oz. each
To Prepare the bottom layer
Melt first 3 ingredients in top of double boiler. Add beaten egg gradually and whisk to incorporate. Mixture should thicken as egg is incorporated. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.
To Make the Second Layer
Cream butter, vanilla and pudding powder in large bowl. Alternately add powdered sugar and milk and once all is incorporated, beat until light. Spread over bottom layer.
Cool in fridge (makes spreading top layer so much easier if this layer hardens a bit.
To make the Top Layer
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over 2nd layer and spread to cover. Chill in refrigerator.
NOTE: The first time I made these, the directions I used said to just mix in the egg with the butter/chocolate mixture in the pan. The mixture separated and I could not get them incorporated together. So I pitched it all and started over; with the same results. 2nd time though I brought out my immersion blender and it worked like a charm in two seconds to blend everything together.For my 2nd attempt for the Super Bowl party, I found that if I whisk as I add the egg, it blends together without the immersion blender...but good to know that if you have a problem with separating, a quick blend will give you the desired results.