Eat these right away and serve it like a cobbler — or chill, cut into small rectangles, and enjoy them out of hand.
Original recipe makes 16 pieces
Ingredients
1/2 cup unsalted butter at room temperature
1/4 cup white sugar
1 egg
1/4 cup unsweetened cocoa powder
1 1/4 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup finely chopped almonds
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 (5.1 ounce) package instant vanilla pudding mix
2 1/4 cups milk
1/4 cup flaked coconut
-
PREP
25 mins
-
COOK
15 mins
-
READY IN
2 hrs 25 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8×8-inch square baking pan.
- In a large mixing bowl, beat unsalted butter with sugar with an electric mixer until very creamy, about 1 minute. Add the egg and cocoa powder, and beat until the ingredients are well mixed. Pour in the graham cracker crumbs, 1 cup coconut, and almonds, and beat on low speed until the ingredients are thoroughly combined. Press the mixture into the bottom of the prepared baking pan.
- Bake in the preheated oven for 12 minutes, and let the crust cool.
- Melt chocolate chips with 3 tablespoons of butter in a saucepan over very low heat, stirring until well blended. Remove from the heat, allow to cool for several minutes, then spread the chocolate mixture over the crust in a smooth layer. Refrigerate the dish while you make the next layer.
- Beat the pudding mix and milk in a mixing bowl with an electric mixer until the pudding is thick and smooth, about 2 minutes. Spread the pudding over the chocolate layer; sprinkle the dish with 1/4 cup coconut, cover loosely, and refrigerate until chilled and set, at least 1 hour.
Nutrition
Calories: 249 kcal
Carbohydrates: 27.4 g
Cholesterol: 37 mg
Fat: 15.3 g
Fiber: 2 g
Protein: 3.5 g
Sodium: 221 mg