Step 1

Line an 8 x 8-inch baking pan with parchment paper. Set aside.

Step 2

Bring 2-3 inches of water to a low simmer in a tall pot. Place a heat-proof bowl over the top (big enough to cover the whole rim) and add 1/2 cup of softened butter, cocoa powder, and sugar.

Step 3

Be sure the water isn't touching the bottom of the bowl. Gently stir the butter, cocoa, and sugar until melted and smooth.

Step 4

Slowly pour the pre-beaten egg into the bowl, whisking constantly until thick - about 2 to 3 minutes. Remove the bowl from the heat and turn off the stove.

Step 5

Add the Graham Cracker crumbs, coconut, and almonds (if using) and mix until well combined and evenly coated.

Step 6

Pour and press the mixture into the lined baking pan, ensuring it's flat and even. Let it chill in the fridge.

Step 7

For the middle layer, add the remaining 1/2 cup of softened butter, heavy cream, and custard powder to a large bowl or stand mixer. Beat with an electric mixer or paddle until light and fluffy.

Step 8

Add the confectioner’s sugar and gently stir to combine. When it's mostly mixed in, beat with an electric mixer or paddle until there are no clumps. Spread the mixture evenly over the bottom layer and leave to chill in the fridge.

Step 9

For the last layer, combine the semi-sweet or dark chocolate and 2 teaspoons of butter in a small heat-proof bowl. Melt in 20-second intervals in the microwave until smooth. Set aside to cool slightly.

Step 10

Spread the melted chocolate mixture in an even layer over the chilled bars. Lift the dish a few inches above the counter and drop to help the top flatten.

Step 11

Chill until the chocolate has set, cut into squares, serve, and enjoy!