This no-bake Canadian specialty is easy to make. To cut the bars without cracking the top layer of chocolate, use a serrated knife dipped in boiling water.

INGREDIENTS | YIELDS 16 BARS

• ½ cup unsalted butter, softened
• ¼ cup sugar
• 1/3 cup Hershey’s Special Dark cocoa
• 1 egg, beaten
• 1¾ cups graham cracker crumbs
• 1 cup coconut
• ½ cup chopped almonds
• ½ cup unsalted butter, softened
• 3 tablespoons heavy cream
• 2 tablespoons instant vanilla pudding mix
• 2 cups confectioners’ sugar
• 4 ounces semisweet chocolate
• 2 teaspoons unsalted butter

1. Combine ½ cup butter, sugar, and cocoa in a microwave-safe bowl or double boiler. Heat, stirring occasionally, until mixture is smooth.

2. Add a little of hot mixture to egg; then beat in egg. Heat mixture 2–3 minutes, stirring often.

3. Remove from heat; mix in graham cracker crumbs, coconut, and almonds. Press into bottom of ungreased 8" × 8" pan.

4. Cream together remaining ½ cup butter, cream, and pudding mix until light and fluffy. Blend in confectioners’ sugar until smooth. Spread over bottom layer of pan. Chill completely.

5. Melt semisweet chocolate and 2 teaspoons of butter together in microwave. Spread in an even layer over chilled bars.

6. Let chocolate set; carefully cut into squares. Store bars in refrigerator.