Ingredients
- Digestive Biscuits (200g shredded)
- Cocoa (5 tbs)
- Butter (150g total (100g + 50g for topping))
- Icing Sugar (250g)
- Custard Powder (3 tbs)
- Double Cream (4 tbs)
- Custard (125g)
- Almonds (50g (optional))
- Desiccated Coconut (100g)
- Caster Sugar (50g)
- Egg (1 beaten)
- Dark Chocolate (150g)
Instructions
Steps
- Begin by preparing the base: In a bowl placed over simmering water, melt 100g of butter with 50g of caster sugar and 5 tablespoons of cocoa powder. Stir occasionally until smooth.
- Whisk in 1 beaten egg for about 2 to 3 minutes until the mixture thickens. Remove from heat.
- Stir in 200g of shredded digestive biscuits, 100g of desiccated coconut, and 50g of almonds (if using). Press this mixture into the bottom of a lined 20cm square tin. Chill for 10 minutes.
- For the custard icing, whisk together 125g of custard, 4 tablespoons of double cream, and 3 tablespoons of custard powder until light and fluffy. Gradually mix in 250g of icing sugar until fully combined.
- Spread the custard icing over the chilled biscuit base and return to the fridge for at least 10 minutes until it firms up.
- Melt 150g of dark chocolate with 50g of butter in the microwave. Once melted, spread it over the set custard layer.
- Place the bars back in the fridge and allow the chocolate to completely set, which takes about 2 hours.
- Once set, remove from the tin and cut into squares to serve.