20 tbsp. unsalted butter, softened
5 tbsp. Dutch-process cocoa powder
¼ cup sugar
1 ¼ cups graham cracker crumbs
1 cup unsweetened shredded coconut
½ cup ground almonds
2 cups confectioners’ sugar
3 tbsp. heavy cream
2 tbsp. powdered milk
2 tsp. vanilla extract
8 oz. bittersweet chocolate
1. Heat 8 tbsp. butter, cocoa, and sugar in a 2-qt. saucepan over medium heat until melted and smooth; stir in crumbs, coconut, almonds, and egg. Transfer to a parchment paper—lined 8″x 8″ baking pan and press evenly into bottom; set aside.
2. Beat 8 tbsp. butter, confectioners’ sugar, cream, powdered milk, and vanilla in a bowl on medium speed of a hand mixer until smooth and fluffy; spread over chocolate layer.
3. Melt remaining butter and chocolate in a 2-qt. saucepan over medium-low heat; spread over vanilla layer. Chill until set, at least 4 hours. Cut into squares to serve.