Ingredients

• ½ C of butter ( bottom layer )
• 5 tsp of coco powder
• ¼ C of sugar
• 1 egg
• 1 fluid ounce (fl oz) of graham cracker crumbs
• ½ fluid ounce (fl oz) of walnuts or almonds
• 1 C of shredded coconut
• ½ C of butter ( custard layer )
• 3 Tbsp of milk or cream
• 1 tsp of vanilla
• 2 C of powdered sugar
• 3 tsp of custard powder
• 1 C of chocolate ( bottom layer )
• 3-4 Tbsp of butter

Directions

1. for the bottom layer, melt together your butter, coco powder, and sugar together either over a double boiler, or in a microwave in 30 second intervals, stirring in between with a fork
2. add in your egg and mix with a fork
3. add your graham cracker crumbs, crushed walnuts/almonds, and shredded coconut to the bowl. mix until combined
4. line a square tin with parchment paper and pour in your mixture, making sure it’s evenly spread out. put into the fridge to chill
5. to make the custard, mix together your butter, milk, and vanilla with an electric beater/mixer. it should be slightly fluffy when mixed together
6. gradually mix in your powdered sugar with the electric mixer, adding bit by bit until a fluffy mix has formed.
7. with a spatula, mix in your custard powder. basically folding it into itself
8. pour over top of your bottom layer and put it into the freezer to chill COMPLETELY. when you lightly poke it with your finger, it shouldn’t make a large indent
9. for the top chocolate layer, melt your chocolate and butter together either in a double boiler or a microwave, mixing in 20 second intervals if in the microwave. make sure you do NOT burn the chocolate
10. once melted, set on the counter to chill completely mix every once in a while to ensure it doesn’t solidify. this could take close to 2 hours to do
11. once the chocolate is cooled, pour it over the custard layer and make sure it’s evenly spread out like the last two layers. sprinkle with flakey/crunchy salt
12. set in the freezer to chill overnight. cut into squares and store in the freezer!