CRUST
1/2 C butter
1/4 C sugar
1 egg
1 t vanilla
1 T cocoa (I think I will put in 2 T next time...I'll update if I do and like it)
Mix together in a metal bowl over boiling water until slightly thickened. Stir occasionally.
2 C graham cracker crumbs
1 C dried coconut
1/2 C peanuts chopped (in food processor)
Mix together and add to butter mixture. Press into a buttered 9x13. Chill.
FILLING
1 1/2 C peanut butter (creamy)
6 T soft butter
6 T Bird's Custard Powder
6 C powdered sugar
3/4 C milk
Mix well and spread over crust. Chill.
TOPPING
8 oz semi-sweet chocolate chips (next time I'll measure in C)
4 T unsalted butter
Melt in microwave and stir until smooth. 30 seconds at a time. Spread over PB layer. Chill until ready to serve.
**This picture is of a huge serving. Usually they are cut to 1 1/2 inch square for a little finger dessert. But don't despair, I'll eat a big one no problemo. A serious favorite. An adapted recipe to be like the ones at Blue Lemon.
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