Ingredients

Line 9x9-inch baking pan with parchment and lightly grease.

Melt and brown one cup butter in medium saucepan over medium-low heat until golden and brown bits form, roughly 6-8 minutes.

Pour 1/2 cup (125 mL) out and set aside to solidify.

Bottom Layer

½         cup melted brown butter (in saucepan)

1/3       cup (75 mL) sugar

6          tbsp (90 mL) cocoa

¼         tsp (1 mL) Tidal Salt Coffee

1          egg

1 3/4    cup (425 mL) graham cracker crumbs

1/2       cup (125 mL) chopped almonds

1          cup (250 mL) unsweetened shredded coconut

Add sugar and cocoa to saucepan and whisk well. Whisk in egg rapidly as you pour into pot in slow stream. Return to low heat and whisk constantly until thick mass forms. Do not burn. Remove from heat and mix in crumbs, almonds, and coconut. Firmly press into bottom of the baking pan and set aside in fridge.

Whip together filling:

½         cup (125 mL) cooled browned butter

1          tbsp (15 mL) whipping cream

2          tbsp (30 mL) Bird’s Vanilla Custard Powder

1/3       cup (75 mL) blueberry jam

2          cups (500 mL) powdered sugar

1/4       tsp (1 mL) blueberry extract (optional)

3          drops blue food colour (optional)

Whip with electric mixer until really well incorporated. If too stiff, whip in 2 more tsp or cream. Spread over bottom layer and return to fridge.

Topping:

Melt 4oz (125 mL) dark chocolate and 2 tbsp (30 mL) unsalted butter in double boiler, stirring well.

Spread over the top of the bars. Sprinkle top with ½  tsp (2 mL) Tidal Salt Coffee. Chill bars for 2 hrs to overnight before cutting. Cut into 2-inch squares and stuff in your face.