Makes about 12 large cut out bars or 72 small bars
You'll need a little less than a full box of graham crackers to make the crumbs for these bars. Walnut and almonds are both traditional, but pecans are also good in the crumb layer. Because these bars are not baked, the egg mixture is heated to 160 degrees for food and safety reasons.
Stir together in a large bowl and set aside:
3 1/2 cups of graham cracker crumbs
2 cups shreded coconut
1 cup nuts, chopped fine
Melt in the top of a double boiler over simmering water:
1 cup unsalted butter
1/2 cup granulated sugar
1/2 cup plus 2 tablespoon cocoa
2 large eggs, beaten
Continue to cook, whisking constantly, until mixture reaches 160 degrees. Immediately pour over graham cracker mixture and blend thoroughly. (Once the mixture has cooled you may use your hands.) Sprinkle evenly into a 12 by 18 inch jelly roll or half sheet pan that has been buttered and lined with parchment paper and using the bottom of a 1 cup measure cup, press firmly into an even layer.
Beat with an electric mixer:
1/2 cup unsalted butter
Add and beat:
4 cups confectioners' sugar
Whisk together until dissolved:
1/2 cup heavy cream
1/4 vanilla instant pudding powder
Add to butter mixture and beat 1 to 2 minutes. Spread in an even layer over graham cracker mixture and refrigerate.
In the top of a double boiler over medium heat, stir until melted and smooth:
12 ounces (about 2 cups) finely chopped semisweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Cool until just baraley warm, but still liquid and pour over vanilla buttercream mixture. Spread evenly and smooth the surface. Refrigerate until chocolate topping is firm, then cut bars.