Ingredients
for 9 bars
Crust
- ½ cup (115 g) butter
- 5 tablespoons cocoa powder
- ¼ cup (50 g) sugar
- 1 egg, beaten
- 1 ¼ cups (105 g) graham cracker crumbs
- 1 cup (70 g) sliced almond, finely chopped
- ½ cup (35 g) flaked coconut
Middle layer
- ½ cup (115 g) butter, softened
- 2 tablespoons custard powder
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 5 teaspoons heavy cream
- 1 ½ cups (240 g) powdered sugar
- 1 cup (115 g) gingersnap crumb
Chocolate ganache
- 6 oz (170 g) chocolate
- 2 tablespoons butter
- coarse gingersnap crumb, to garnish
Preparation
- In a medium bowl set over a medium pot of boiling water, melt the butter, cocoa powder, and sugar together.
- Add the egg and keep stirring for a minute until the mix thickens.
- Remove the bowl from the heat.
- Add the graham cracker crumbs, almonds, and coconut flakes.
- Mix well, then pour into an 8 x 8 inch (20 x 20 cm) pan and flatten to an even layer.
- In a large bowl, cream the softened butter, custard powder, cinnamon, ginger, cloves, nutmeg, and heavy cream together until smooth.
- Add the powdered sugar and gingersnap crumbs and mix until smooth.
- Spread mixture on top of the crust and in an even layer.
- Make the ganache: in a medium bowl set over a medium pot of boiling water, slowly melt the chocolate and the butter.
- Let the ganache cool a bit, then pour it over the gingersnap layer.
- Chill the bars for at least 3 hours.
- Cut the bars into 9 even squares and sprinkle with coarse gingersnap crumbs.
- Enjoy!
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