Ingredients
1/4 cup sugar1/4 cup baking cocoa3/4 cup butter, cubed2 large eggs, beaten2 cups graham cracker crumbs1 cup sweetened shredded coconut1/2 cup chopped almonds, optionalFILLING:2 cups confectioners’ sugar2 tablespoons instant vanilla pudding mix1/4 cup butter, melted3 tablespoons 2% milkGLAZE:3 ounces semisweet chocolate, chopped1 tablespoon butter
Preparation
Line an 8-in. square baking pan with foil, letting ends extend over sides by 1 in. In a large heavy saucepan, combine sugar and cocoa; add butter. Cook and stir over medium-low heat until butter is melted. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir until mixture reaches 160°. Remove from heat.
Stir in cracker crumbs, coconut and, if desired, almonds. Press into prepared pan. Refrigerate 30 minutes or until set.
For filling, in a small bowl, beat confectioners’ sugar, pudding mix, butter and milk until smooth; spread over crust.
In a microwave, melt chocolate and butter; stir until smooth. Spread over top. Refrigerate until set. Using foil, lift bars out of pan. Discard foil; cut into bars.
