Diva Bar One:
1 stick butter
1/4 cup sugar - white
6 tbsp cocoa
1 large beaten egg
1 1/2 cup coconut - sweetened and shredded
2 cups graham crackers - crumbled
1 cup chopped almonds
Diva Bar Two:
1 stick butter
2 1/2 tbsp heavy cream
2 1/2 tbsp vanilla pudding - powder
2 1/2 cups confectioner's sugar - sifted
Diva Bar Three:
5 oz chocolate - chopped coarsely
2 tbsp butter
1/2 cup Jack Daniels whiskey
White wine - sweet
Starting with Diva Bar One, combine the butter, sugar and cocoa in a double boiler or two pots that fit inside of each other - the bottom pot contains water and the top pot contains the mixture. Heat the mixture but do not allow it to boil. Blend in the beaten egg and stir constantly until thick. This mixing process should not exceed 5 minutes. Remove the pot from heat and blend in the graham cracker crumbs, coconut and nuts. Transfer the mixture to a greased 8-inch by 8-inch baking dish or pan. Press down the mixture and refrigerate for 25 minutes.
While Diva Bar One is cooling, start on Diva Bar Two. Dig out your mixer and fit it with a paddle attachment. Cream the butter, cream, custard powder and confectioner's sugar in the mixing bowl. Mix until light and fluffy. Remove the Diva Bar Ones from your fridge and spread the just-mixed cream mixture over the bars. Spread the mixture evenly and flatten with a spatula. Return the bars to your fridge and let stand for an additional 10 minutes.
Next up, Diva Bar Three. Mix the chocolate and butter in a double boiler or two pots and heat over "Medium" heat until the mixture is blended well. Stir the mixture during the heading process and remove the mixture from the heat once it is thick. Add in 1/2 cup of Jack Daniels whiskey to the mixture and stir well. Remove your Diva Bar Ones from your fridge and slowly pour the chocolate mixture over the bars. Spread the mixture evenly over the bars using a spatula. The key to this step is "slowly pour and spread." The mixture is hot and spreading too hard will result in the bars melting.