So I'm here to share with you wonderful people the process and the recipe. It's a really simple recipe that doesn't require an oven at all! It's all about cooling each layer in the fridge. But remember, I can't take full credit for this recipe. The recipe was found at The Joy of Baking website.
Let's start, shall we?
1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/3 cup (30 grams) unsweetened cocoa
1 large egg, beaten
1 teaspoon pure vanilla extract
2 cups (200 grams) graham cracker crumbs
1 cup (65 grams) coconut (either sweetened or unsweetened)
1/2 cup (50 grams) walnuts or pecans, coarsely chopped
1/4 cup (56 grams) unsalted butter room temperature
2 tablespoons vanilla custard powder (Bird's) or vanilla pudding powder
1/2 teaspoon pure vanilla extract
4 ounces (115 grams) semisweet chocolate, chopped
1 tablespoon (14 grams) unsalted butter
1) Melt the butter over a low heat in a saucepan.
2) Mix in the cocoa, sugar and gradually stir in the egg.
3) You want to continue to cook it, stirring constantly until the mixture thickens. It took me about 2 minutes to get it to the desired thickness.
4) Remove the saucepan from the heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts (it works really well with walnuts!).
5) When ready, press the mixture into the pan evenly.
6) Cover it with saran wrap and put it in the refrigerator until it's firm and cool. This took about a good hour to get it right.
1) With an electric mixer cream the butter.
2) Beat in the remaining ingredients.
3) The mixture can come out to thick to spread on the bottom layer. If this happens add a bit more milk.
4) Spread the filing over the bottom layer and cover it. You'll want to stick it back in the refrigerator for another 30 minutes until it's firm.
1) In a heatproof bowl, melt the chocolate and butter over a saucepan of simmering water.Yields: About 25.
2) Spread over the filling and refrigerate.
3) TIP: The recipe only calls for 1 tbsp. of butter, but I need a lot more than that. I added about another 1/4 cup and it worked great!
NOTE: For best results when serving, let the bars come to room temperature. This way the chocolate is less likely to crack when cutting.
Damn, those things are good! I'm surprised we have any left, but they were only made a few hours ago. I have to give my family some credit I suppose.
This recipe was really easy to make and I loved that I didn't have to put anything in the oven. 95% of the time, the oven is where I go wrong with a recipe. I did notice that when making the bottom layer, the mixture splattered a lot. I don't know why. Perhaps it was my crazy stirring hands?
But in all honesty, this recipe is very delicious and I highly recommend it. Except for having to wait for the layers to cool, this recipe is very simple and extremely worth the wait!