I do recall learning to make these before I was a bride. I even made them for the day that I had my bridesmaids over to wrap the Wedding cake in foil and netting for our wedding favours. Sadly, that day I made a few errors that I am going to make sure you never make. Pay attention to the little details and you too can serve the perfect little layer bar with your Christmas goodies.
The other thing you will need to do is to ensure fresh ingredients. Make absolutely sure your graham wafer crumbs are fresh. Taste them. Don't trust that because your package is sealed, they will be fine. Also, make sure that your nuts whether you choose to use walnuts or almonds or pecans are also fresh. Taste them. The coconut I use is fine unsweetened. While you can use flaked or shredded, it cuts nicer if the bits are tiny.
- 1/2 cup unsalted butter
- 1/4 cup sugar
- 5 tablespoons of cocoa
- 1 farm fresh egg slightly beaten
- 1 1/4 cup of graham wafers
- 1/2 cup of finely chopped walnuts
- 1 cup of fine unsweetened coconut
- Put the butter in a microwave safe bowl and melt it until it is nearly but not entirely melted.
- If the butter is too hot it will instantly cook your egg in the next step.
- Add the cocoa and sugar and stir until it is combined.
- Add the slightly beaten egg and stir until well combined.
- Put back in the microwave for about a half minute.
- Your mixture should be a bit like a custard.
- You may need to put it in for another half minute, stir and repeat until it has slightly thickened.
- The egg should have now slightly cooked and thickened the mixture.
- Add the nuts and coconut and stir until well combined.
- Add the graham wafers last. Don't add all the crumbs at once. I have found that some makes of graham crumbs are more powdery and thereby can dry the mixture faster. I think you'll be okay with this amount of butter, but as I learned years ago, if the mixture is too dry, it will crumble and not cut nicely later on when it is chilled. Spread the first layer into your prepared pan and chill for an hour. Do not skip the chilling step.
- 1/2 cup unsalted butter, softened
- 2 tablespoons Birds Eye Custard Powder. (non-sweet custard powder meant to be cooked)
- 3 tablespoons of heavy cream
- 2 cups of icing sugar or (powdered sugar)
- Cream the butter and add the custard powder and combine well.
- Add the Icing sugar next and stir slowly to combine.
- Add the cream a drizzle at a time to make a nice smooth icing.
- Beat it well until it is light.
- Take your chilled crumb base out of the fridge and spread your icing evenly on top.
- With your offset spatula, spread it out nice and smooth or as smooth as you can.
- Put it back in the fridge for an hour.
- 6 squares of semi-sweet chocolate
- 3 tablespoons of unsalted butter
- Put this in the microwave for half a minute or combine and heat over in a double boiler.
- Stir the chocolate at a half minute intervals until it is perfectly smooth.
- Take your chilled bar out of the fridge and put your chocolate on again using your offset spatula. Put it in the fridge to chill for 15 - 20 minutes.
- The bar needs to chill until the chocolate has set but not so so chilled until the chocolate is hard. If this happens you will crack your bar when you slice it.
I keep it well wrapped in the refrigerator.
The instructions might seem daunting but it really is easy and very quick with no baking involved.