Yields 20 bars
Per 1 bar
2 ounces liquid egg substitute (equivalent of 1 egg)
1⁄2 teaspoon vanilla extract
2 sticks (1 cup) unsalted butter
3 teaspoons unsweetened cocoa powder
1⁄4 cup granulated sugar
1⁄2 cup finely chopped pecans
1⁄2 cup sweetened coconut flakes
1 cup graham cracker crumbs
2 tablespoons custard powder
2 tablespoons butter
2 tablespoons, plus 1 teaspoon half-and-half
2 cups powdered sugar
4 squares (4 ounces) semisweet chocolate
Grease an 8″ × 8″ pan. In a small bowl, stir together the egg substitute and vanilla extract. Set aside.
For the bottom layer, melt 1 stick (1⁄2 cup) of the butter in a metal bowl placed over a saucepan filled halfway with barely simmering water. (You can also melt the butter in the top half of a double boiler.) Stir in the cocoa powder and granulated sugar. Remove from the heat. Stir in the egg substitute and vanilla extract mixture.
Stir in the chopped pecans, coconut, and graham cracker crumbs, mixing thoroughly. Press the mixture into the prepared pan, spreading it out evenly. Refrigerate until the next layer is completed.
For the middle layer, use a wooden spoon to cream the custard powder into 2 tablespoons of butter in a large bowl. Gradually add the half-and-half while creaming in the powdered sugar. Spread the icing evenly over the lower layer. Freeze for at least 2 hours.
To make the top layer, melt the remaining 1 stick butter and the chocolate in a metal bowl placed over a saucepan filled halfway with barely simmering water. Remove from the heat and allow to cool briefly. When the chocolate is just beginning to solidify, use a plastic spatula to spread it evenly over the middle layer. Return to the freezer and freeze for at least 2 hours. Cut into bars and serve.