Bottom Layer:
1/2 cup butter
1/4 cup sugar
5 Tbl. cocoa powder
1 egg, beaten
1-3/4 cups graham cracker crumbs (could also be combined with pretzels or O's cereal)
1 cup coconut
1/2 cup finely-chopped almonds
Line a small rectangular pan with parchment. In the top of a double boiler over medium-high heat, combine the cube of butter with the sugar and cocoa powder. Stir until melted and smooth. Temper the beaten egg (in a separate small bowl) by adding a bit of the chocolate mixture and whisking briskly. Add the egg mixture back into the chocolate in the double boiler. Whisk over medium-low heat for 2-3 minutes. Meanwhile, in a separate bowl, combine the graham cracker crumbs (or any other combination of crumbs) with the coconut and chopped almonds. Pour the smooth chocolate mixture over the crumb mixture and fold together until mixed. Press this mixture into the lined pan.
Middle Layer:
1/2 cup butter, softened slightly
3 Tbl. heavy cream
2 Tbl. instant pudding mix (vanilla or similar)
2 cups powdered sugar
With a mixer, beat butter until smooth. Add heavy cream and pudding mix and beat until smooth. Add powdered sugar and beat a lot until light and fluffy. Smooth this mixture over the bottom layer in the pan and chill until firm.
Top Layer:
Heat 1/3 cup cream in the microwave until it begins to bubble around the edges. Add 1/2 cup semi-sweet chocolate chips and allow to sit for a minute, so chips begin to melt. Fold and smooth together with a rubber spatula until the mixture is glossy and smooth. Spread over the top of the chilled layers. Return to refrigerator and chill until set. Lift parchment out of pan and onto cutting board. Cut into small squares with a large butcher knife or bench scraper.
