Line bottom and sides of an 8×8-inch baking pan with wax or parchment paper, allowing excess paper to extend over the edges of pan. Lightly butter the paper. Set pan aside.
First layer:
1
Place Chocolate Honey grams and almonds in a food processor or blender and pulse until it is a fine crumb, around 30 seconds. Set crumb mixture aside.
2
Melt butter in a large heat-proof bowl set over a saucepan of simmering water on medium-low heat. Remove from heat.
3
Add sugar, cocoa powder and salt to the melted butter and whisk until smooth.
4
Slowly pour beaten egg into sugar mixture while whisking vigorously.
5
Place bowl back over the simmering water. Cook and stir until mixture thickens slightly, about 1 minute.
6
Remove bowl from heat. Gently stir in crumb mixture and the coconut.
7
Press mixture into prepared baking pan. Place in refrigerator to chill.
Middle layer:
1
Place powdered sugar, peanut butter powder, custard powder, softened butter and heavy cream in a medium bowl. Stir to combine, then beat with an electric mixer until pale and fluffy.
2
Evenly spread peanut butter mixture over the chilled bottom layer in the baking pan. Place pan in the freezer to chill for 10 minutes.
Top Layer:
1
Place chocolate chips and butter in microwave-safe bowl. Microwave for 1 minute. Remove and stir until chocolate is completely melted.
2
Evenly spread melted chocolate mixture on top of the chilled peanut butter filling. Work quickly as the chocolate will begin to set.
3
Place pan in refrigerator until chocolate layer has set.
4
Use the paper edges to lift the dessert out of the pan. Place on cutting board and cut into 24 bars.
Tips
1
Wipe knife between cuts to keep the bars looking neat.
2
Store the bars in an airtight container in refrigerator.