Step 1

Melt together the butter and sugar over low heat.

Step 2

Add the eggs continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.

Step 3

Add the graham cracker crumbs, coconut and finely chopped almonds.

Step 4

Mix together until well combined, then press into the bottom of a parchment paper lined 9x9 inch baking pan.

Step 5

With an electric mixer, beat together the butter and icing sugar until it just starts to come together.

Step 6

Add the vanilla extract and melted chocolate chips and beat well, adding just enough milk, a tablespoon or two at a time, until smooth.

Step 7

This frosting should be very stiff but spreadable. (Much thicker than you would use to frost a cake for example) If you think it's too thick, you may add a few drops of milk at a time to bring it to the right consistency.

Step 8

Spread evenly over the bottom layer.

Step 9

Chill in the fridge for a couple of hours before adding the white chocolate topping.

Step 10

Melt together the white chocolate chips and whipping cream over low heat, just until the chocolate is melted, don't over heat it. A double boiler is probably best for this purpose.

Step 11

Allow the melted mixture to cool to room temperature.

Step 12

Use a hand mixer to beat the cooled white chocolate mixture, until it stiffens enough to spread like a soft frosting.

Step 13

Spread evenly over the middle layer and return to the fridge until the chocolate sets.

Step 14

Cut into squares or bars. These freeze very well.