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This recipe originates at Taste of Home. It satisfies both your sweet tooth and your chocolate craving in three layers. There is no baking involved, so it makes a great summertime treat.

  • First Layer
  • 1 cup butter
  • 1/2 cup baking cocoa
  • 1 egg yolk, room temperature
  • 2 cups graham cracker crumbs (I crushed one packet)
  • 1/2 cup powdered sugar (confectioners’ sugar)
  • 1 tsp. vanilla extract or paste

Prepare a 9×13″ pan by spraying with non-stick spray or greasing.

In a large saucepan over medium heat, melt butter and stir in baking cocoa. Stir over heat until mixture is smooth. Temper the egg yolk by whisking a little of the hot mixture into the egg yolk, continue whisking and add a bit more hot mixture. Then stir the egg yolk mix into the butter/cocoa in the saucepan. Continue stirring constantly over medium heat for 2-3 minutes until mixture thickens. Remove from heat and stir in graham cracker crumbs, powdered sugar, and vanilla. Stir until well mixed. Press into the prepared pan and refrigerate until the next layer is ready.

  • Second Layer
  • 1/2 cup melted butter
  • 1/3 cup Kahlua
  • 3 cups powdered sugar

Stir Kahlua into melted butter until well mixed. Stir in powdered sugar. Spread over First Layer (it’s okay if it’s still warm). Refrigerate until set.

  • Third Layer
  • 1/4 cup butter, cubed
  • 3 oz. semi-sweet chocolate chips

Melt together until smooth. Spread over top of the chilled and set Second Layer. Refrigerate until set.

Cut into serving pieces and serve!

Store in refrigerator.