- 1 cup (1/2 lb.) butter, at room temperature
- 2 1/4 cups powdered sugar
- 1 large egg
- 1 3/4 cups graham cracker crumbs
- 1 cup sweetened flaked dried coconut
- 1/2 cup finely chopped pecans
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons milk
- 1 tablespoon vanilla
- 3 ounces unsweetened chocolate, chopped
- calories 196
- caloriesfromfat 60 %
- protein 1.7 g
- fat 13 g
- satfat 6.9 g
- carbohydrate 20 g
- fiber 1.4 g
- sodium 138 mg
- cholesterol 29 mg
How to Make It
In a 1- to 2-quart pan over low heat, melt 6 tablespoons butter; let cool. In a bowl, with an electric mixer on medium speed, beat melted butter, 1/4 cup powdered sugar, and the egg until well blended. Stir in graham cracker crumbs, coconut, pecans, and cocoa powder.
Press dough evenly into a buttered and floured 8-inch square baking pan. Bake in a 350° oven until slightly darker, about 20 minutes. Let cool completely.
Meanwhile, in a bowl, with an electric mixer on medium speed, beat 1/2 cup (1/4 lb.) butter, remaining 2 cups powdered sugar, the milk, and the vanilla until smooth. Spread mixture evenly over cooled crust.
In a 1- to 2-quart pan over very low heat, stir remaining 2 tablespoons butter and the chocolate until melted. Spread over filling. Cover and chill until the filling is firm enough to cut neatly, at least 2 hours. Cut into 25 squares.
Note: Nutritional analysis is per bar.