Ingredients3 h 25 m servings 285 cals
- Grease a 9x9-inch square pan. Melt 1/2 cup butter in a saucepan over low heat, and stir in cocoa mix, vanilla extract, and egg. Whisk together until the mixture thickens, about 1 minute (do not boil); remove from heat and stir in graham cracker crumbs, 1 cup coconut, and walnuts. Mix well, and press into the bottom of the prepared pan. Chill the crust for about 1 hour.
- Place the cream cheese into a mixing bowl, and beat with an electric mixer until smooth and fluffy. Beat in the milk, vanilla pudding mix, and confectioners' sugar to make a spreadable, creamy mixture. If mixture is too stiff to spread easily, add more milk, 1/2 teaspoon at a time. Spread the filling in an even layer over the crust, and return to refrigerator. Chill until firm, about 1 hour.
- Melt milk chocolate and 1 tablespoon of butter in a saucepan over very low heat, stirring constantly until the mixture is smooth and well combined. Spread the topping evenly over the vanilla layer, and refrigerate about 1/2 hour, until the topping is firm but not hard. Cut into bars, then return to refrigerator to finish chilling, at least 1/2 hour more. Serve cold.
Per Serving: 285 calories; 15.1 g fat; 35.6 g carbohydrates; 3.1 g protein; 35 mg cholesterol; 188 mg sodium. Full nutrition
ReviewsRead all reviews 4
I found this to be a bit too sweet, although the other people who ate it thought it was very good. I would have used a different method for the topping, though.. mix the chocolate with cream, a...
I made these for a group gathering and most people loved them. The thing many liked was that, yes, they are incredibly rich, but this held them to a smaller piece with same level of sweet tooth...
These are easy to make, and I liked the graham-walnut-chocolate base; I might use the cookie base for a cheesecake in the future. They are very sweet, so I cut them into 1-inch squares.