Ingredients

• 100g/4oz butter, diced, plus extra for greasing
• 225g/8oz digestive biscuits, halved
• 50g/2oz plain chocolate, broken into chunks
• 1 egg, beaten
• 1 tbsp prepared strong coffee
• 100g/4oz desiccated coconut
• 40g/1½oz pecan nuts, chopped
• 175g/6oz icing sugar, sifted
• 40g/1½oz butter
• 1 tsp vanilla extract
• 5 tsp milk
• 100g/4oz plain chocolate, broken into chunks
• 1 tbsp butter

Method

1. Preheat the oven to 180C/350F/Gas 4. Lightly butter a 20cm/8in square tin. Put the biscuits into a food processor or blender and process to fine crumbs. Place the butter, chocolate, egg and coffee in a pan. Cook over a low heat until the butter and chocolate have just melted; do not overcook. Remove from the heat and stir in crumbs, coconut and nuts.
2. Spoon the mixture into the tin and spread level with the back of a spoon. Bake for 10 minutes, then remove and leave until cold.
3. Beat the filling ingredients in a bowl until smooth. Spread over the base; chill for 1 hour or until firm.
4. Make the topping: melt the chocolate and butter in a small heatproof bowl over a pan of simmering water. Remove from heat, cool slightly, then spread over the filling. Chill until set, then cut into squares and store in the fridge.

Notes