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 (I use Dutch-processed)
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 - 3 tablespoons milk
2 tablespoons vanilla custard powder (Bird's) or vanilla pudding powder
1/2 teaspoon pure peppermint extract
2 cups (230 grams) powdered sugar (confectioners or icing) sugar
Green Food Coloring (optional)
4 ounces (115 grams) semisweet chocolate, chopped
1 tablespoon (14 grams) unsalted butter
Butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan.
BOTTOM LAYER: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).
FILLING: In your electric mixer (or with a hand mixer) cream the butter. Beat in the remaining ingredients. If desired, add a little green food coloring and beat until the filling is uniform in color. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).
TOP LAYER: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate.
TO SERVE: To prevent the chocolate from cracking bring the squares to room temperature and then, using a sharp knife, cut into pieces.
Yield: Makes about 25 squares