Nick's Diva Bars

Diva Bar One:

1 stick butter

¼ cup white sugar

6 Tbsp cocoa

1 large egg, beaten

1 ½ cups sweetened, shredded coconut

2 cups graham cracker crumbs

1 cup chopped almonds

Diva Bar Two:

1 stick butter

2 ½ Tbsp heavy cream

2 ½ Tbsp powdered vanilla pudding mix
2 ½ cups sifted confectioner's sugar

Diva Bar Three:

5 oz. dark or milk chocolate, chopped

2 Tbsp butter

½ cup Jack Daniel’s whiskey

Dessert wine

Starting with Diva Bar One, heat butter, sugar and cocoa in a double boiler. If no double boiler is available, use two pots: a larger pot containing water and a smaller pot containing the mixture, set into the larger pot. Heat mixture but do not allow it to boil. Blend in beaten egg, stirring constantly until thick. This process should not exceed 5 minutes. Remove from heat and blend in graham cracker crumbs, coconut and almonds. Transfer the mixture to an oiled 8-inch by 8-inch baking dish or pan, pressing firmly. Refrigerate for 25 minutes.

While Diva Bar One is cooling, begin Diva Bar Two. Using a mixer with a paddle attachment, cream butter, heavy cream, vanilla pudding mix and confectioner's sugar; blend until light and fluffy. Remove Diva Bar Ones from refrigerator and spread the just-mixed cream mixture evenly over the bars, flattening with a spatula. Return bars to refrigerator to chill for an additional 10 minutes.

Next, make Diva Bar Three. Heat chocolate and butter in a double boiler or two pots over "Medium" heat until mixture is well blended, stirring until thickened. Remove from heat and add ½ cup of Jack Daniel’s whiskey; stir well. Remove Diva Bar Ones from refrigerator and slowly pour the chocolate/whiskey mixture over the bars. Spread gently, using a spatula. The key to this step is "slowly pour and spread." The mixture is hot; spreading too hard will result in the bars melting. Refrigerate immediately for 1 hour. 

Cut into bars and serve with a dessert wine.