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This easy but surprisingly addictive layered dessert bar hails from Canada, and we can't get enough of it! Let's break it down:
Layer 1: (AKA our favorite layer.) Graham cracker crumbs, coconut, and toasted pecans are bound together with a mixture of butter, cocoa powder, sugar, and eggs. Not a fan of pecans? Any nut will do here! Toasting isn't totally necessary but we think it adds an extra depth of flavor you'd miss if it wasn't there.
Layer 2: The buttercream layer! This is basically your typical buttercream frosting, with the addition of custard powder. If you, like us, can't find custard powder to save your life (where ARE you, custard powder?!), then instant pudding mix is an a-ok substitute.
Layer 3: The easiest layer of all—pure chocolate! (Plus some butter for good measure/silky texture.) Though it's untraditional, we topped ours with flaky sea salt to contrast all those sweet layers. Heaven. 😇
Made them? Let us know how it went in the comment section below!
Ingredients
For base:
Cooking spray, for pan
- 1/2 cup
(1 stick) butter, cut into tablespoons
- 1/4 cup
granulated sugar
- 1/4 cup
Dutch processed cocoa powder
- 1
large egg, beaten
- 1 tsp.
pure vanilla extract
- 2 cups
(1½ sleeves, crushed) graham cracker crumbs
- 2/3 cup
unsweetened shredded coconut
- 1/2 cup
finely chopped toasted pecans
- 1/4 tsp.
kosher salt
For buttercream layer:
- 1/4 cup
butter, softened to room temperature
- 2 Tbsp.
custard powder or instant vanilla pudding mix
- 2 cups
powdered sugar
- 1/4 tsp.
kosher salt
- 3 Tbsp.
heavy cream
For chocolate topping:
- 3/4 cup
dark chocolate chips
- 2 Tbsp.
butter
Flakey sea salt
Directions
- Step 1 Line an 8"-x-8" pan with parchment paper and grease with cooking spray.
- Step 2Set a large heat-proof bowl over a saucepan of simmering water to create a double-boiler. Add butter and stir until melted, then whisk in sugar, cocoa powder, egg, and vanilla until smooth. Continue whisking until mixture thickens slightly, 2 to 3 minutes more.
- Step 3Remove bowl from heat and fold in graham cracker crumbs, coconut, pecans, and salt. Transfer mixture to prepared pan and press into an even layer. Transfer to refrigerator and chill for 15 to 20 minutes, or until firm.
- Step 4Meanwhile, make the buttercream layer: in a medium bowl, using a hand mixer, cream butter and custard powder or pudding mix together until smooth. Add powdered sugar and salt and beat until well-mixed and mixture is like coarse sand, then add heavy cream one tablespoon at a time, beating well after each addition. Spread buttercream mixture over crust and refrigerate until firm, 25 to 30 minutes.
- Step 5Make chocolate layer: combine chocolate chips and butter in a microwave safe bowl. Microwave on medium power for 30 second increments, stirring between each round, until chocolate and butter are completely combined and smooth. Pour mixture over chilled bars smooth into an even layer. Sprinkle with flaky sea salt and refrigerate until chocolate layer is smooth, 15 to 20 minutes. Cut into squares when ready to serve.