While in British Columbia with my husband on business, we came across
these sinful treats at a small deli by our hotel. After we came home, I decided to make
this recipe all my own. Here’s my best version of this great Canadian favorite.
2 Tbsp. cocoa
Â½ cup unsalted butter
Â½ cup sugar
1 egg, beaten
1½ cups graham cracker crumbs
Â½ cup coconut
Â½ cup almonds, chopped
Melt cocoa, butter, and sugar. Whisk in egg. Continue to stir until sauce thickens. Remove from heat and allow to cool for 5 minutes. Add graham cracker crumbs, coconut, and almonds. Pat down evenly in the bottom of a 9 x 13 greased baking dish. Place in freezer to set and harden while making the middle.
1 cup butter, softened
1/3 cup heavy cream
Â¼ cup Bird’s custard powder
3 cups powdered sugar
Cream together butter and heavy cream. Add custard powder and sugar and blend until smooth and creamy. Spread over hardened crust. Return to freezer to set.
8 oz. semi-sweet chocolate
4 Tbsp. butter
Melt and mix together chocolate and butter. Cool slightly. Pour and spread gently over custard filling. Allow bars to harden completely before cutting.
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