Tuxedo Treats

Tuxedo TreatsCourtesy of Lory Utz

Lightly grease an 8- or 9-inch square pan.

Crust:
• 3/4 cup unsalted butter, cut into small pieces
• 1/3 cup unsweetened cocoa powder
• 1/4 cup sugar
• 1 egg, beaten
• 1 tsp. vanilla extract
• 2 cups or graham cracker crumbs
• 1 cup sweetened coconut
• 1/2 cup finely chopped walnuts

Filling:
• 3 oz. white chocolate, finely chopped
• 1/4 cup unsalted butter, cut into small pieces
• 2 Tbsp. cornstarch
• 2 Tbsp. milk
• 2 egg yolks
• Pinch salt
• 1 tsp. vanilla extract
• 2 cups powdered sugar, sifted if lumpy or use electric mixer to mix out lumps

Glaze:
• 1 oz. unsweetened chocolate, chopped
• 1 1/2 tsp. unsalted butter

Crust: Combine the butter, cocoa powder, sugar, egg and vanilla in a medium saucepan over low heat. Cook, stirring constantly, until it begins to thicken, about 5 minutes. Take the pan from the heat and stir in the graham cracker crumbs, coconut and walnuts. Pat the crust mixture into the prepared pan and refrigerate until firm.

Filling: Melt the white chocolate and butter together in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Combine the cornstarch, milk, egg yolks and salt in a small bowl and whisk to mix. Add the cornstarch mixture to the white chocolate mixture and cook over the simmering water until steaming, about 5 minutes, whisking often. Whisk in the vanilla and then the powdered sugar until smooth. The mixture will be thick. Pour the filling over the chilled crust and smooth the top, working quickly. Refrigerate until firm.

Glaze: Melt the chocolate and butter in a pan over simmering water. Pour into a small Zip-loc bag. Cut a small corner off the bottom of the bag and pipe the chocolate mixture in a lattice pattern over the white chocolate frosting. Refrigerate until the glaze is firmly set, about an hour. Then cut into bars. If you freeze them, thaw slowly in the refrigerator before serving.