2 cups crushed digestive biscuits ( I used McVitie's)
125 unsalted butter, melted
1/3 cup insweetened cocoa
1/2 cup chopped pecans (or walnuts)
1 cup coconut
1 egg, lightly beaten.
1/4 cup sugar (I intentionally left this out as the other layers are very sweet)
Preheat oven to 170C. Mix all ingredients together and press into a non-stick paper-lined tin measuring approx. 27cms x 17cms. Bake 15 mins. Cool slightly. While base is baking, make the filling:
125 g unsalted butter
2 cups icing sugar
2 T custard powder
2 T milk
1/2 t vanilla extract
Cream all ingredients together until light and fluffy. Spread over cooled base. Refrigerate while making the topping:
180g dark chocolate
60g unsalted butter.
Melt together in a heat-proof bowl over boiling water. Stir until smooth and spread over top. Chill until set and cut into bars to serve.