Snapguide
STEPS
INGREDIENTS
Layout all ingredients first

Layout all ingredients first

All supplies

All supplies

Thou will be making a double boiler. First you will fill the small sauce pot with about 1-2 inches of water.

Thou will be making a double boiler. First you will fill the small sauce pot with about 1-2 inches of water.

Then find a bowl the fits into the small pot. It needs to be small enough so it sits in the pot.

Then find a bowl the fits into the small pot. It needs to be small enough so it sits in the pot.

The bottom of the bowl should not touch the water. If it does pour some water out.

The bottom of the bowl should not touch the water. If it does pour some water out.

This bowl is too large for this pot. Make sure you fid the right fit.

This bowl is too large for this pot. Make sure you fid the right fit.

Turn the burner on to medium.

Turn the burner on to medium.

Put the pot of water on the burner.

Put the pot of water on the burner.

In the bowl that fits in the pot combine all the ingredients except for the graham cracker, coconut and nuts.

In the bowl that fits in the pot combine all the ingredients except for the graham cracker, coconut and nuts.

The bowl with all of the ingredients.

The bowl with all of the ingredients.

In a separate larger bowl add the graham cracker, coconut and nuts. If you are making peanut butter bars, add in peanuts.

In a separate larger bowl add the graham cracker, coconut and nuts. If you are making peanut butter bars, add in peanuts.

Place the bowl over the small pot that is on the heat. It is very important to watch the temperature of the food because if it gets to hot the egg will scramble.

Place the bowl over the small pot that is on the heat. It is very important to watch the temperature of the food because if it gets to hot the egg will scramble.

While the ingredients are melting, be sure to stir the entire time, and really scrape down the bottom and the sides of the bowl. No scrambled eggs! If it gets to hot, remove the pan from the heat.

While the ingredients are melting, be sure to stir the entire time, and really scrape down the bottom and the sides of the bowl. No scrambled eggs! If it gets to hot, remove the pan from the heat.

Once it is completely melted and is a smooth mixture, pour it into the bowl of graham crackers and coconut.

Once it is completely melted and is a smooth mixture, pour it into the bowl of graham crackers and coconut.

Mix this using a rubber scrapper until is is all combine.

Mix this using a rubber scrapper until is is all combine.

use and 8X8 or 9X9 pan and spray it (including the sides) with baking spray.

use and 8X8 or 9X9 pan and spray it (including the sides) with baking spray.

Then add in the crumb mix and press it down in the pan. This mixture will only go on the bottom and not up on the sides.

Then add in the crumb mix and press it down in the pan. This mixture will only go on the bottom and not up on the sides.

Put the base layer in the fridge for about 10 minutes.

Put the base layer in the fridge for about 10 minutes.

Just the crust part will go in the frdige while you prepare the filling. It has to be chilled so when you spread on the filling it does not mix with it.

Just the crust part will go in the frdige while you prepare the filling. It has to be chilled so when you spread on the filling it does not mix with it.

Get out all of the ingredients for the center filling layer. If you are making the peanut butter filling, yours will be slightly different, consult the recipe.

Get out all of the ingredients for the center filling layer. If you are making the peanut butter filling, yours will be slightly different, consult the recipe.

Melt the butter going into the filling. Do this in the microwave in 15 second increments until it is all melted. Do not explode it!

Melt the butter going into the filling. Do this in the microwave in 15 second increments until it is all melted. Do not explode it!

In a large bowl put all the filling ingredients in at one time. Use only 2-3 drops of the green food coloring in the filling. Peanut butter groups same process with different ingredients.

In a large bowl put all the filling ingredients in at one time. Use only 2-3 drops of the green food coloring in the filling. Peanut butter groups same process with different ingredients.

Whisk it until it is completely smooth. There should be no chunks of powdered sugar at all. Take your time to make sure it is extremely smooth. If it seems to thick to spread add 1 TBS of milk.

Whisk it until it is completely smooth. There should be no chunks of powdered sugar at all. Take your time to make sure it is extremely smooth. If it seems to thick to spread add 1 TBS of milk.

Pull the base layer out of the fridge and spread the filling layer over top of it. Smooth it out, make sure it goes to all the corners and is nice and even on top.

Pull the base layer out of the fridge and spread the filling layer over top of it. Smooth it out, make sure it goes to all the corners and is nice and even on top.

Spreading.

Spreading.

Once it is all covered, cover it with plastic wrap and put in the fridge to chill overnight.

Once it is all covered, cover it with plastic wrap and put in the fridge to chill overnight.

The nest day: Get out all of your ingredients and equipment. You will be making a double boiler again.

The nest day: Get out all of your ingredients and equipment. You will be making a double boiler again.

Turn the heat on your stove top to medium-medium/low.

Turn the heat on your stove top to medium-medium/low.

Add the chocolate and 2 TBS of butter into the bowl and begin melting it. You must stir constantly and scrape down the sides and the bottom of the bowl to make sure it does not burn.

Add the chocolate and 2 TBS of butter into the bowl and begin melting it. You must stir constantly and scrape down the sides and the bottom of the bowl to make sure it does not burn.

Pour chocolate mix over the top of the bars.

Pour chocolate mix over the top of the bars.

Immediately start spreading it and coat the entire pan. This should be a smooth and even layer when you are finished.

Immediately start spreading it and coat the entire pan. This should be a smooth and even layer when you are finished.

Let chill for 5-10 minutes before serving.

Let chill for 5-10 minutes before serving.

Cut the bars into small 1 inch squares. If the chocolate starts to crack when you are cutting let the bars sit for a few minutes to let the chocolate come to room temperature.

The creator of this guide has not included ingredients