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1
Set oven to 350 degrees F.
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2
Butter an 8 x 8-inch baking dish.
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3
For the crust; in a bowl stir the melted butter with sugar.
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4
Add in sifted cocoa powder; blend well to combine.
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5
Add/mix in egg and vanilla.
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6
Add in the cookie crumbs, coconut and chopped walnuts; mix with a wooden spoon until well combined.
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7
Transfer/press the mixture to the prepared baking dish then spread out evenly.
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8
Bake for about about 8 minutes.
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9
Cool to room temperature then refrigerate for 30 minutes, or until completely cold.
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10
For the filling; in a bowl beat butter with custard powder until smooth.
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11
In a small saucepan heat the half and half with coffee granules; stirring until the granules are just dissolved (do not heat until hot) cool to room temperature.
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12
When the mixture is cool transfer to a mixing bowl; add in 2 cups icing suger to start; beat until smooth and fluffy adding in more icing sugar a tablespoon at a time until you reach a desired consistancy.
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13
Spread over the cool crust.
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14
Chill while preparing the chocolate topping.
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15
For the topping in the microwave using a microwave-safe bowl melt the chocolate with butter removing and stirring until smooth.
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16
Add in the whipping cream; stir until completely incorporated with the chocolate; quickly spread over the filling.
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17
Chill for about 1 hour (remove after about 20 minutes of chilling or until the chocolate topping is semi-firm but not hard, and cut into squares, this will prevent the chocolate topping from cracking while slicing) place the sliced bars back in the fridge to continue chilling.
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18
Cut into about 1-inch squares or as desired.
