- Level
- easy
- Prep Time
- 35 mins
- Total Time
- 40 mins
- Serves
- 12
Ingredients
- Base:
- 1⁄2 cup
- unsalted butter
- 1⁄3 cup
- granulated sugar
- 5 tbsp
- cocoa
- 1⁄2 tsp
- salt
- 1
- egg
- 1 1⁄2 cups
- graham cracker crumbs
- 1 cup
- sweetened shredded coconut
- Custard:
- 1⁄2 cup
- unsalted butter, softened
- 1 1⁄2 cups
- icing sugar
- 3 tbsp
- Bird’s Custard Powder (or other instant vanilla pudding)
- 2 tbsp
- heavy cream
- 1 tsp
- vanilla extract
- 1⁄8 tsp
- almond extract
- pinch salt
- 2 tbsp
- cherry juice
- 1⁄3 cup
- fresh cherries, cut into quarters
- Top:
- 1 cup
- dark chocolate
- 3 tbsp
- unsalted butter
Directions
Step 1
Line an 8” square pan with parchment, leaving an overhang on the sides to help unmold. Set aside.
Step 2
Base: In a medium saucepan over medium-low heat, melt the butter, sugar, cocoa and salt together. Once fully melted and well mixed, remove from the heat. Add the egg and mix thoroughly to combine.
Step 3
Add the graham crumbs and coconut and mix until combined.
Step 4
Transfer the mixture to the prepared pan and press down evenly using an offset spatula or bottom of a measuring cup to compress the base. Place in the refrigerator to set
Step 5
Custard: In the bowl of standing mixer fitted with the paddle attachment or using a handheld mixer, cream the butter, icing sugar, custard powder, cream, vanilla, almond and salt together until light and creamy.
Step 6
Add cherry juice and chopped cherries to the bowl.
Step 7
Mix to combine.
Step 8
Transfer the custard to the pan and spread the mixture out evenly using an offset spatula.
Step 9
Place the pan in the freezer
Step 10
Top: In a small bowl placed over a simmering pot of water, or in a microwave, melt the chocolate and butter together until fully combined.
Step 11
Transfer to the top of the custard and spread it out evenly using an offset spatula. Place in the refrigerator until set, about 30 minute.
Step 12
Using the overhanging sides of the parchment paper, remove the bars from the pan and place on a cutting board.
Step 13
Cut the bars into 12 rectangles using a hot, dry knife. Store the bars in the refrigerator.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
