Step 1

Line an 8x8 inch dish with parchment paper or foil.

Step 2

Melt the butter in a bowl over a pot of simmering water, making sure the water does not touch the bowl.

Step 3

Remove from heat then whisk in the cocoa powder, salt, and sugar. Slowly drizzle the egg in while whisking. Return bowl to double boiler and mix over heat until thickened.

Step 4

Fold in the graham cracker crumbs, shredded coconut, and almonds. Press into the bottom of your prepared pan and chill.

Step 5

For the filling add the room temp butter, powdered sugar, custard powder, and cream to your mixer fitted with a paddle attachment then beat on high until light and fluffy, about 4 minutes.

Step 6

Spread onto the chilled base and smooth to the edges creating a level layer. Return to fridge to chill while you make the ganache.

Step 7

Melt the chopped chocolate and butter in a double boiler or microwave then spread onto the buttercream later and chill until completely set.

Step 8

Once set, cut into bars using a sharp clean knife and serve. Store leftover bars in the fridge.