• Prep 20m
• Cook 05m
• Makes 24 squares

Ingredients​

• 125g butter
• 1/2 cup caster sugar
• 1/4 cup cocoa powder
• 1 egg, lightly beaten
• 1 tsp vanilla essence
• 1 3/4 cups crushed wheatmeal or other similar biscuits
• 1/2 cup desiccated coconut
• 1/2 cup walnuts, finely chopped
• 60g butter, softened
• 1 3/4 cups icing sugar mixture
• 2 tbsp custard powder
• 2 tbsp hot water
• 200g  dark Chocolate
• 60g copha

Method​

• Step 1
  Grease an 18 x 28cm slice pan and line with baking paper.
• Step 2
  Combine the butter, sugar and cocoa in a saucepan and stir over low heat until butter is melted and mixture is well combined. Stir in the egg and vanilla, then cook, stirring, for a further 1 min. Remove from heat.
• Step 3
  In a bowl, combine the biscuit crumbs, coconut and walnuts, then stir in melted butter mixture. Press firmly over the base of prepared slice pan. Chill until firm.
• Step 4
  Meanwhile, to make the filling, using an electric mixer, cream butter until pale. In a separate bowl, sift the icing sugar and custard powder together. Add to creamed butter, alternating with the hot water. Spread over base. Chill until firm.
• Step 5
  Next, to make the topping, stir chocolate and Copha in a small saucepan over low heat until melted. Spread over custard layer. Chill until firm. Cut into squares to serve. Store in an airtight container in the fridge.