cup Lactantia Butter 125 ml
¼ cup white granulated sugar 60 ml
1 egg 1
¼ cup cocoa 60 ml
2 cups graham crumbs 500 ml
1 cup unsweetened shredded coconut 250 ml
½ cup Beatrice 1% Milk 125 ml
6 tbsp custard powder 90 ml
4 cups icing sugar 1 L
1 cup semi-sweet chocolate chips 250 ml
1 tbsp Lactantia Butter 15 mlActive Time: 25 minutes
Makes 24 squares
grease a 9"x13" (3.75 L) pan.
2. In a double boiler over gently simmering water whisk
together ½ cup butter, granulated sugar, egg and
cocoa. Continue whisking until mixture begins to thicken.
Remove from heat. Stir in graham crumbs and coconut. Press
evenly into prepared pan.
3. In a medium bowl mix milk and custard powder until
smooth. Add icing sugar 1 cup at a time until mixture
is smooth and spreadable. Spread evenly over graham crumb
4. In a microwavable bowl add chocolate chips and 1 tbsp
butter. Heat for 1 minute at a time, stirring in between
until smooth. Spread evenly over custard mixture. Tap
pan lightly on the counter to remove any air bubbles. 5. Refrigerate until chocolate layer hardens. Use a knife
dipped in hot water to cut into 24 squares. Keep refrigerated.