A classic Canadian no-bake dessert bar with three layers: a graham cracker and coconut crust, a custard-flavored butter icing, and a rich chocolate topping.
Prep Time
30 minutes (plus chilling time)
Cook Time
5 minutes
Total Time
2 hours
Difficulty
Medium
Skills Required
None
Ingredients & Nutrition
350 kcal
Calories
3g
Protein
22g
Fat
38g
Carbs
2g
Fiber
28g
Sugar
180mg
Sodium
- 1/2 cup (for base) Butter
- 1/4 cup (for base) Granulated Sugar
- 5 tbsp (for base) Cocoa Powder
- 1, beaten (for base) Egg
- 1 1/2 cups (for base) Graham Cracker Crumbs
- 1 cup (for base) Shredded Coconut
- 1/2 cup (for base) Chopped Walnuts
- 1/2 cup, softened (for filling) Butter
- 3 tbsp (for filling) Heavy Cream
- 2 tbsp (for filling) Custard Powder
- 2 cups (for filling) Powdered Sugar
- 4 oz (for topping) Semi-Sweet Chocolate
- 2 tbsp (for topping) Butter
Equipment Needed
- Saucepan
- Mixing Bowls
- Baking Dish
- Hand Mixer
Let AI Suggest Variations
- Add a teaspoon of mint extract to the filling for a mint-chocolate version.
- Use different nuts like pecans or almonds in the base.
- Drizzle white chocolate over the top for decoration.
- Use vanilla pudding powder if you can't find custard powder.
Instructions:
1. For the base: Melt butter, sugar, and cocoa in a double boiler. Whisk in the egg and stir until thickened. Remove from heat and stir in graham crumbs, coconut, and walnuts. Press firmly into an ungreased 8x8 inch pan. Chill for 10 minutes.
2. For the filling: Cream together butter, cream, and custard powder. Gradually beat in the powdered sugar until smooth. Spread over the chilled base.
3. For the topping: Melt chocolate and butter together over low heat. Let cool slightly, then pour over the filling layer, spreading evenly.
4. Chill in the refrigerator until firm, at least 1-2 hours.
5. Cut into squares to serve. Let them sit at room temperature for a few minutes before cutting for cleaner slices.