A flavourful twist on the Canadian favorite. Chocolate coconut crust, cranberry filling, custard filling and chocolate topping.
Ingredients
- For the base:
1/2 cup butter, softened
3 ounces semi-sweet chocolate
2 tablespoons granulated sugar
1 large egg
2 cups graham cracker crumbs
1 cup ‘angel flake’ coconut
1 tablespoon orange rind — grated
- For the cranberry filling:
1/4 cup whole cranberry sauce, finely chopped
1 tablespoon orange liqueur or orange juice
- For the custard filling:
2 tablespoons Birds custard powder*
3 tablespoons milk
1/4 cup butter — softened
2 cups powdered sugar
- For the topping:
4 ounces semisweet chocolate — chopped
1 tablespoon butter
Directions
- Make the crust:
- Melt butter with chocolate and remove from heat. Stir in sugar and egg. Add crumbs, coconut and orange rind; mix well. Press into 9″ square pan. Chill.
- Make cranberry filling:
- Combine cranberry sauce and liqueur. Spread evenly over base.
- Make custard filling:
- Combine custard powder, milk, butter and icing sugar and beat until smooth. Spread over base. Chill.
- Make topping:
- Melt chocolate and butter over low heat or in microwave on medium power for 2 minutes, stir until melted. Spread evenly over filling. Chill.
- Cut and store bars:
- Let stand at room temperature for fifteen minutes before cutting into bars. If you wait too long, the chocolate will set and it may be impossible to cut them! Store in refrigerator for up to 2 weeks. To freeze: For longer storage, freeze bars before topping with chocolate and cutting. Thaw and spread with melted chocolate.
Notes
- * Birds custard powder is widely available in the UK and Canada and is available in the USA at Cost Plus World Market and online at Amazon.com. If you are unable to find it, try the Napoleon Creams recipe which uses vanilla pudding. It’s not quite the same, but it is a good substitute.