Updated Mar 19, 2018Chatelaine
unsweetened dessicated coconut, toasted
finely chopped salted roasted almonds, divided
unsalted butter, melted
- LINE an 8 × 8-in. baking pan with overhanging parchment.
- COMBINE toasted coconut with graham cracker crumbs, 1/4 cup almonds and cocoa powder in a large bowl. Stir in 1/3 cup melted butter and corn syrup. Press evenly into prepared pan.
- BEAT icing sugar with 1/2 cup butter, custard powder, vanilla seeds and vanilla and almond extracts using an electric mixer on low, 1 min. Increase speed to medium-high and beat until pale and fluffy, 2 min. Spread evenly over base.
- MICROWAVE chocolate in a small bowl, stirring halfway, until smooth, 1 to 2 min. Pour over custard, smoothing top. Sprinkle with remaining almonds. Chill until firm, 2 hours. Let stand 15 min, then cut into bars.
NutritionCalories 148, Protein 1 g, Carbohydrates 13 g, Fat 11 g, Fibre 1 g, Sodium 37 mg.
How to melt chocolate using a double-boiler