By Ann Clark, Ltd.
Makes about 12 large cut-out bars, or72 small bars.
You’ll need a little less than a full box of graham crackers
to make the crumbs for these bars. Walnuts and almonds are
both traditional, but pecans are also good in the crumb
layer. Because these bars are not baked, the egg mixture is
heated to 160 degrees for food safety reasons.
Stir together in a large bowl and set aside
3 1/2 cups graham cracker crumbs
2 cups shredded coconut
1 cup nuts, chopped fine
Melt in the top of a double boiler over simmering water
1 cup unsalted butter
1/2 cup granulated sugar
1/2 cup plus 2 tablespoons cocoa
2 large eggs, beaten
Continue to cook, whisking constantly, until mixture reaches
160 degrees. Immediately pour over graham cracker mixture
and blend thoroughly. (Once the mixture has cooled, you may
use your hands.) Sprinkle evenly into a 12 by 18-inch
jellyroll or half-sheet pan that has been buttered and lined
with parchment paper and, using the bottom of a 1-cup
measuring cup, press firmly into an even layer.
Beat with an electric mixer
1/2 cup unsalted butter
Add and beat
4 cups confectioners’ sugar
Whisk together until dissolved
1/2 cup heavy cream
1/4 cup vanilla instant pudding powder
Add to butter mixture and beat 1 to 2 minutes. Spread in an
even layer over graham
cracker mixture and refrigerate.
In the top of a double boiler over medium heat, stir until
melted and smooth
12 ounces (about 2 cups) finely chopped semisweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Cool until just barely warm but still liquid, and pour over
vanilla buttercream mixture.
Spread evenly and smooth the surface. Refrigerate until
chocolate topping is firm, then cut.
For Olympic cookie cutter,