Ingredients
Method
Base Layer:
- Melt first 3 ingredients in top of double boiler or small bowl placed over a pot of simmering water, making sure the water does not touch the bottom of the boil.
- Add beaten egg and stir until thickened.
- Remove from heat. Stir in crumbs, coconut, and nuts.
- Press firmly into an ungreased 8" x 8" pan.
Middle Layer:
- Cream butter, cream, custard powder, and icing sugar together.
- Beat until light and fluffy (Using an electric mixer with whisk attachments is optional but works well here).
- Spread evenly over bottom layer.
Top Layer:
- Melt chocolate and butter in top of double boiler or small bowl set over a pot of simmering water. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.
- To cut without crushing the squares, heat your knife in boiled water. Wipe clean and reheat every time you slice through, especially the top layer.
