(Makes about 18 pieces)
1 cup graham cracker crumbs
1/2 cup sweetened coconut (shredded or flaked)
1/3 cup finely chopped walnut halves
1/4 cup granulated sugar
1/4 cup cocoa powder
1 egg, lightly beaten
1/3 cup butter, melted
2 tbsp custard powder
1/4 cup butter
1/2 tsp vanilla
2 cups icing sugar
2 tbsp milk
4 oz semisweet chocolate (chopped)
1 tbsp butter
Stir together (in a bowl) the dry ingredients such as the coconut, graham crumbs, walnuts, cocoa powder and sugar. Then add the butter and eggs. Stir until well mixed.
Next press the crumb mixture into 9-inch cake pan, make sure to line it with parchment paper first. . Bake in 350°F (180°C) oven until firm, about 10 minutes. Let it cool.
For the Filling: Beat together butter, custard powder and vanilla in a bowl. Beat in icing sugar alternately with milk until smooth, adding a tab more milk if still too thick to spread. Spread over the crumble base, then refrigerate until firm, about an hour.
Topping: In a bowl (heat - proof) over a saucepan of hot water, melt chocolate with butter. Spread over the filling. Refrigerate again until its almost set, about 30 minutes.
Time to Enjoy!!!
SAVE by SHARING!!!
✯ ☆҉‿➹⁀☆҉☆✯ ☆҉‿➹⁀☆҉☆✯ ☆҉‿➹⁀☆҉☆✯ ☆҉‿➹⁀☆҉☆