The inside-out version of this classic square offers a classy white chocolate top with a rich dark chocolate centre. Use a vegetable peeler to make the chocolate shavings.
- Prep time 20 minutes
- Total time 2 hours & 45 minutes
Ingredients
Crust:
Filling:
Topping:
Method
Crust: In bowl, stir together graham crumbs, coconut, almonds and chocolate. Drizzle with butter and egg, stirring until combined. Press into parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.
Filling: In heavy saucepan, melt butter over low heat; stir in cocoa until smooth. Pour into bowl; beat in icing sugar, milk, custard powder and vanilla until smooth. Spread over cooled base; refrigerate until firm, about 1 hour.
Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt white chocolate with butter; spread over filling. Refrigerate until chocolate is almost set, about 30 minutes. With tip of knife, score into bars; sprinkle with chocolate shavings. Refrigerate until chocolate is completely set, about 30 minutes. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in foil and freeze for up to 2 weeks.) Cut into bars.
Makes 25 squares.
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 82 mg
- Sugars 14 g
- Protein 2 g
- Calories 164.0
- Total fat 10 g
- Potassium 116 mg
- Cholesterol 20 mg
- Saturated fat 6 g
- Total carbohydrate 18 g
%RDI
- Iron 5.0
- Folate 3.0
- Calcium 3.0
- Vitamin A 4.0
