Ingredients Jump to Instructions ↓

  1. 1/2 cup butter

  2. 2 (1 ounce) envelopes instant hot chocolate mix

  3. 1 teaspoon vanilla extract

  4. 1 egg, beaten

  5. 2 cups graham cracker crumbs

  6. 1 cup flaked coconut

  7. 1/2 cup chopped walnuts

  8. 1/4 cup cream cheese, softened

  9. 1/4 cup milk, or as needed

  10. 2 tablespoons instant vanilla pudding mix

  11. 2 cups confectioners' sugar

  12. 4 (1 ounce) squares milk chocolate

  13. 1 tablespoon butter

Instructions Jump to Ingredients ↑

  1. Grease a 9x9-inch square pan. Melt 1/2 cup butter in a saucepan over low heat, and stir in cocoa mix, vanilla extract, and egg. Whisk together until the mixture thickens, about 1 minute (do not boil); remove from heat and stir in graham cracker crumbs, 1 cup coconut, and walnuts. Mix well, and press into the bottom of the prepared pan. Chill the crust for about 1 hour.

  2. Place the cream cheese into a mixing bowl, and beat with an electric mixer until smooth and fluffy. Beat in the milk, vanilla pudding mix, and confectioners' sugar to make a spreadable, creamy mixture. If mixture is too stiff to spread easily, add more milk, 1/2 teaspoon at a time. Spread the filling in an even layer over the crust, and return to refrigerator. Chill until firm, about 1 hour.

  3. Melt milk chocolate and 1 tablespoon of butter in a saucepan over very low heat, stirring constantly until the mixture is smooth and well combined. Spread the topping evenly over the vanilla layer, and refrigerate about 1/2 hour, until the topping is firm but not hard. Cut into bars, then return to refrigerator to finish chilling, at least 1/2 hour more. Serve cold.


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