Instruction

• Start by making the biscuit base
• In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth
• Whisk in the egg for 2 to 3 mins until the mixture has thickened
• Remove from heat and mix in the biscuit crumbs, coconut and almonds if using, then press into the base of a lined 20cm square tin
• Chill for 10 mins
• For the middle layer, make the custard icing; whisk together the butter, cream and custard powder until light and fluffy, then gradually add the icing sugar until fully incorporated
• Spread over the bottom layer and chill in the fridge for at least 10 mins until the custard is no longer soft
• Melt the chocolate and butter together in the microwave, then spread over the chilled bars and put back in the fridge
• Leave until the chocolate has fully set (about 2 hrs)
• Take the mixture out of the tin and slice into squares to serve