Ingredients:
BOTTOM LAYER
- 3/4 cup butter
- 1/3 cup sugar
- 8 tbsp cocoa
- 2 eggs, beaten
- 2 1/4 cups chocolate cookie crumbs (Oreo crumbs work well)
- 3/4 cup fine or medium unsweetened coconut
- 1/2 cup chopped walnuts (or pecans) toasted
MIDDLE LAYER (FILLING)
- 3 cups icing sugar
- 3 tbsp cocoa
- 2/3 cup butter at room temperature
- 3/4 cup chocolate chips, melted
- 1 tsp vanilla paste or extract
- 4 tbsp milk or whipping cream (approximately)
TOP LAYER (CHOCOLATE)
- 1 cup chocolate chips
- 2 tbsp butter
Directions:
To prepare the Base Layer
Melt together the butter, sugar and cocoa over low heat.
Add the eggs continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
Add the chocolate cookie crumbs, coconut and walnuts.
Mix together until well combined, then press into the bottom of a parchment paper lined 9×9 inch baking pan.
To prepare Filling
With an electric mixer, beat together the butter, cocoa and icing sugar until it just starts to come together.
Add the vanilla paste and melted chocolate chips and beat well, adding just enough milk, a tablespoon or two at a time, until smooth.
This frosting should be very stiff but spreadable. (Much thicker than you would use to frost a cake for example) If you think it’s too thick, you may add a few drops of milk at a time to bring it to the right consistency.
Spread evenly over the bottom layer.
Chill in the fridge for a couple of hours before adding the chocolate topping.
To prepare the Chocolate Topping
Melt together the chocolate chips and butter over low heat, just until the chocolate is melted, don’t over heat it.
Spread quickly over the chilled frosted layer.
Return to the fridge until the chocolate sets.
Cut into squares or bars. These freeze very well.
Original recipe can be found here: Rock Recipes
The Canuck Foodies Recipes 