Ingredients

For the Biscuit Base

· 125 g butter

· 50 g caster sugar

· 5 tablespoons cocoa powder

· 1 egg

· 200 g digestive biscuits

· 100 g desiccated coconut

· 50 g chopped almonds

For the Custard Icing

· 100 g butter

· 4 tablespoons double cream

· 3 tablespoons custard powder

· 250 g icing sugar

For the Chocolate Topping

· 150 g dark chocolate

· 50 g butter

Method

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 until smooth. Whisk in the egg 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 tin. Chill for 10 minutes. For 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 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. Slice into squares to serve.