With three layers, this bar is the brigadier’s equivalent for Canadians – they love it! Although it has many different versions, we will teach here a more adapted version, changing the Graham Cracker (very used for cheesecakes and pies) for moreena cookies.
Base Layer
Ingredients
½ cup of unsalted butter at room temperature.
¼ cup of refined sugar.
¼ cup of sugar free cocoa powder.
1 large beaten egg.
1 teaspoon vanilla extract.
2 cups of crushed cornstarch cookie.
1 cup of coconut.
½ cup of roughly chopped nuts.How to make
Melt the butter in a pan over low heat.
Add sugar and cocoa, mix and gradually add a beaten egg. Cook, stirring constantly, until thickened (1-2 minutes).
Remove from heat and add vanilla extract, cookies, coconut and nuts.
Press the mixture evenly over a baking pan. Cover and refrigerate until firm (about one hour).
Filling
Ingredients
¼ cup of unsalted butter at room temperature.
2-3 tablespoons of milk.
2 tablespoons of vanilla pudding mix.
½ teaspoon vanilla extract.
2 cups of refined sugar or confectionery.How to make
Beat the butter with an electric mixer or mixer. Add the remaining ingredients and beat a little more.
Spread the filling over the cookie base layer, cover and refrigerate until firm (about 30 minutes).
Cover
Ingredients
115 g of half bitter chocolate, chopped.
1 tablespoon unsalted butter.How to make
Melt the chocolate and butter in a refractory bowl over a pan of boiling water.
Spread over the filling and refrigerate until firm.
Tips:
To prevent the chocolate from cracking when biting, leave it at room temperature first.
Yields about 25 bars.
If the filling is too thick to spread, add some milk.