Ingredients
Method
- Preheat the oven to 375 degrees F. Line a 9x9 square baking dish with parchment paper and spray with cooking spray. Set aside.
- In a medium bowl, stir together graham crumbs, coconut, cocoa powder and sugar. Add melted butter and egg and stir until completely combined.
- Using a spatula, press the mixture into the into the prepared pan. Bake for 15 minutes until firm. Remove from oven and let cool in pan on rack.
- In the bowl of a stand mixer or using a hand mixer, beat together the butter, instant vanilla pudding powder and vanilla.
- Add 1 cup of powdered sugar and 1 tablespoon of milk and mix until completely blended. Scrape the sides of the bowl and repeat with remaining powdered sugar and milk. The mixture should be a spreadable consistency. If it is too thick, add additional milk 1 tsp at a time until spreadable.
- Spread the mixture over the cooled base layer and then refrigerate for about one hour until firm.
- Add the chocolate chips to a small microwave safe bowl. Microwave in 15 second intervals, stirring after each interval, for one minute until chocolate is completely melted and smooth. Stir in butter.
- Spread the melted chocolate mixture over the other layers in the 9x9 pan. Using the tip of a knife, score the chocolate to make it easier to cut into bars later.
- Refrigerate until the top layer has completely set, about 30 minutes then cut into squares. Serve immediately. Store in an airtight container at room temperature or in the refrigerator for up to 4 days. Enjoy!