Chocolate Coconut Squares

1. 1

   Preheat oven to 350F.

2. 2

   In a food processor pulse biscuits or crackers until finely ground.

3. 3

   Melt butter and in a large bowl stir together with crumbs, coconut, and salt until combined.

4. 4

   Firmly press crumb mixture evenly onto bottom of a 9-inch square baking pan and bake in middle of oven until golden, about 15 minutes.

5. 5

   Cool crust completely in pan on a rack.

6. 6

   Chop chocolate.

7. 7

   In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth.

8. 8

   Remove top of double boiler or bowl from heat and cool chocolate 15 minutes.

9. 9

   In a small bowl lightly beat yolks.

10. 10

    In a saucepan heat cream over moderate heat until it just boils and whisk 1/2 cup into yolks, whisking constantly.

11. 11

    Add mixture to remaining cream and cook over moderate heat, whisking, until an instant-read thermometer registers 160F.

12. 12

    Whisk custard into chocolate until just smooth and pour evenly over crust, smoothing top with a small metal offset spatula or rubber spatula.

13. 13

    Chill confection, covered, at least 4 hours, or until firm.

14. 14

    With a sharp thin knife cut confection into 36 squares.

15. 15

    (Squares keep, layered between sheets of wax paper in an airtight container and chilled, 1 week.)

16. 16

    Using star shapes cut out of parchment paper as a stencil, dust squares with confectioners' sugar.

* Per serving · 4 servings · Values may vary.