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Steps to Complete
Prepare Bottom Layer: In a small bowl combine butter, brown sugar, cocoa powder, and egg. Transfer to pot and place over medium heat for 2 minutes. Remove from stove top and stir in vanilla. Evenly stir in Pirouline crumbs, coconut, and almonds. Press the Pirouline mixture into a buttered 8x8-inch or 9x9-inch square baking dish. Cover with plastic wrap and chill in fridge for 40 minutes.
Prepare Filling: In a small mixing bowl, whip butter, cream and vanilla pudding mix with a hand mixer on medium speed until smooth and fluffy, about 2 minutes. Stir in powdered sugar and blend until smooth, an additional minute. Spread mixture in an even layer over Bottom Layer. Recover and chill for 30 minutes.
Prepare Top Layer: Melt chocolate chips and butter in a heat proof bowl, set over a pot of simmering water. Spread chocolate in an even layer over filling, sprinkle additional Pirouline crumbs over chocolate, recover and chill for 10 minutes until set.
To cut bars without cracking the top layer, place two knives in a jug filled with very hot water. Do a few cuts with one knife, then return to hot water. Take the second knife out, do a few more cuts, and return to hot water. Repeat process until bars are evenly sliced. *This process wasn't used in the photos, and the chocolate cracked in an unattractive manner.