2TbspBird's custard powder,or 1/4 cup powdered milk and 1 tsp vanilla
1 3/4cups (210g)powdered sugar
2Tbsp (28g)unsalted butter
Butter an 8 by 8-inch baking dish. Line with parchment paper and butter parchment, set aside.
For the first layer: Melt butter in large heat proof bowl set over a saucepan of simmering water set over medium-low heat.
Remove from heat, add in sugar, cocoa powder and salt and whisk until well combined. While whisking vigorously, very slowly pour in beaten egg in a thin stream.
Return mixture to heat and cook until mixture has just thickened.
Remove from heat and add in graham cracker crumbs, coconut, and almonds and toss until evenly coated.
Press mixture into prepared baking dish. Chill while preparing the filling, bottom layer shouldn't be warm when adding the custard frosting layer.
For the second layer: If you are using the custard powder option then simply add powdered sugar, butter, custard powder and 2 Tbsp heavy cream to mixer fit with paddle attachment. Whip until very pale and fluffy while adding another 1 Tbsp cream to thin if needed.
If you are using the powdered milk option, add 1/4 cup powdered milk and 3 Tbsp heavy cream to the bowl of an electric stand mixer. Whisk vigorously to dissolve powdered milk. Add in butter, powdered sugar and vanilla, set mixer with paddle attachment and beat mixture until very light and fluffy.
Spread mixture into an even layer over bottom layer. Chill preferably in the freezer while melting chocolate (otherwise the warm chocolate can melt this layer).
For the third layer: Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water until smooth (or in the microwave in a microwave safe bowl in 20 second intervals stirring between each, until melted and smooth).
Spread mixture into an even layer over filling layer (spread quickly before chocolate begins to set). Chill until chocolate has set.
Cut into squares (tip for best appearance, cut squares from side to side rather than cutting downward). Store in an airtight container in refrigerator, bring to room temperature before serving.
*1. To chop ingredients I recommend using the food processor:
Break graham cracker sheets in half, add to the food processor and pulse into fine crumbs. Transfer to a bowl. To crush by hand place graham crackers in a gallon size resealable bag and crush using a rolling pin.
Add the almonds and pulse in short bursts until chopped very small, transfer to bowl with the graham crackers. Almonds can also be chopped fine by hand.
I even like to also chop up the coconut until it's about half the original size in the food processor, though this is optional.
Important note: I don't recommend serving these bars to the elderly, young children or those with a weakened immune system. Though the egg is cooked, in testing twice I found 140 - 145 degrees was as high as I dare let the temp go or I felt the egg would begin to curdle and the mixture would also become too dry. The USDA recommends a safe temp of 160 degrees.