Prep:

1. Line an 9×9 inch baking pan with parchment paper.
2. Toast coconut – Place coconut in non-stick pan and toast on medium heat until edges are browned, about 3 minutes. Keep coconut moving as it will burn if left too long in one place.

Crust:

1. In a medium sauce pan, on medium heat, whisk the butter, cocoa powder, sugar and egg. Whisk continuously so the egg does not scramble. Cook until thickened, about 3-5 minutes.
2. Remove from heat.
3. Fold in the crushed graham crackers, toasted coconut, and nuts.
4. Pour into prepared pan and spread out evenly.
5. Press mixture into the bottom of the pan and refrigerate until set. Minimum 30 minutes.

Filling:

1. Place all ingredients into bowl of mixer, fitted with paddle attachment and mix on low speed, gradually moving up to medium speed. Mix on medium speed for 3 minutes.
2. Pour mixture onto crust and spread evenly.
3. Refrigerate until set. Minimum 1 hour.

Ganache:

1. Add butter and chocolate to small pan. Stir often so chocolate doesn’t burn. Stir until mixture is smooth and glossy.
2. Pour over chilled filling and spread with small offset spatula so the ganache covers the top of the bars.
3. Chill 30 minutes.

Serving:

1. Once completely chilled, cut with a large, sharp knife. Wipe the knife blade in between cuts for clean cuts.