- 1 cup California Dried Figs, divided
- 1 cup + 2 Tbsp butter, softened and divided
- 1/3 cup cocoa powder
- 1/4 cup granulated sugar
- 1 egg
- 2 cups graham cracker crumbs
- 1/2 cup finely chopped walnuts
- 2 cups icing sugar
- 2 Tbsp vanilla custard powder
- 2 1/2 tbsp 35% whipping cream
- 4 oz semi-sweet chocolate, chopped
Grease 8-inch square pan; line with parchment paper. Finely chop half of the figs; slice remaining figs.
In heatproof bowl set over larger pan of simmering water (being careful the bowl does not touch the water), melt 1/2 cup butter, cocoa and sugar, stirring, for 2 to 3 minutes or until smooth. Whisk in egg, whisking for 3 to 4 minutes or until thickened. Remove from heat; stir in graham crumbs, walnuts and chopped figs. Press firmly into bottom of prepared pan.
Using electric mixer, cream 1/2 cup butter, icing sugar and custard powder. Beat in cream for 2 or 3 minutes or until light and fluffy. Spread evenly over prepared base.
In microwavable bowl, combine chocolate and remaining butter; microwave, stirring every 30 seconds, for 1 to 2 minutes or until melted. Let cool for about 15 minutes or until room temperature, then spread evenly over filling.
Arrange sliced figs decoratively on top. Refrigerate for 30 minutes to 1 hour or until firm before cutting into squares.
Tip: Replace walnuts with pecans or almonds if desired.