Three layers of carrot cake flavor without the baking: a spiced graham cracker base with toasted pecans, coconut and shredded carrots, a rich, creamy center layer, and a luxuriously smooth white chocolate topping. Best when served chilled.
1¼ cups (155g, 10 full sheets)graham crackers, finely ground
¾cup (72g)shredded unsweetened coconut
½cup (60g)pecans, finely chopped
⅓cup (32g)almond flour
¼cup (50g)brown sugar
¼teaspoonkosher salt
1teaspooncinnamon
½teaspoonginger, ground
⅛teaspoonnutmeg
⅛teaspooncloves
½cup (113g, 4 oz)unsalted butter, melted
1teaspoonvanilla extract
½cups (55g)finely shredded carrots
CREAMY CUSTARD FILLING
½cup (113g, 4oz)unsalted butter, room temperature
¼cup (56g, 2 oz)cream cheese, full fat, room temperature
2Tbsp (35g)custard powder (read post for substitutions)
2cups (240g)powdered sugar, sifted
½teaspoonvanilla extract
1tablespoonheavy whipping cream (or full fat milk)
WHITE CHOCOLATE TOPPING
8oz (227g)white chocolate, finely chopped
1tablespoonneutral vegetable oil
Instructions
SPICED GRAHAM CRACKER BASE
Line an 8" square baking pan with parchment paper, extending the edges over the sides to create handles. This will help you lift out the bars after they have firmed up.
In a 1 quart pot, melt butter on the stove over medium heat. Optional, but delicious: Continue heating while butter begins to foam. Whisk frequently and watch carefully for the change of color from pale yellow to rich golden brown as the solids separate down to the bottom and the butter smells toasted and nutty. Remove browned butter from heat promptly and set aside to cool slightly.
Optional, but also delicious: In a small frying pan over medium low heat, toast finely chopped pecan pieces until lightly browned and fragrant smelling, stirring occasionally - about 2-5 minutes. Set aside to cool slightly.
In a large mixing bowl, combine graham cracker crumbs, coconut, (toasted) pecans, almond flour, brown sugar, salt, and spices. Whisk together until fully blended. Add melted (browned) butter, vanilla, and grated carrots. Mix with a spoon or spatula until crumbs are completely moist and mixture looks like wet sand.
Pour base mixture into prepared pan and distribute evenly. Using the bottom of a measuring cup, firmly press base mixture down until compacted and smooth. Place pan into fridge to chill.
CREAMY CUSTARD FILLING
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until completely blended and smooth, scraping down the bowl several times. Add the powdered sugar, custard powder, and vanilla and mix on low until incorporated. Add heavy cream and increase speed to high for a minute. You should have a thick but spreadable buttercream filling.
Spread filling onto chilled graham cracker base layer using a mini offset spatula to smooth out the top as much as possible. Rotate the pan as you spread to ensure uniform evenness. Return pan to fridge to chill as you prepare the topping.
WHITE CHOCOLATE TOPPING
In a microwave safe glass bowl (or over a double boiler), melt the finely chopped white chocolate for one minute. Stir, and return to microwave in 15 second intervals until just melted and no lumps remain. Add oil and stir gently until oil is completely incorporated. Gentle stirring will help avoid introducing extra air bubbles to the mixture.
Pour the white chocolate mixture onto the filling layer and quickly pick the pan up and tilt it in all directions to evenly spread the white chocolate into all corners. For the smoothest finish, avoid using a tool to spread the chocolate. Keeping it level, rap the pan firmly on a towel covered countertop 5 or 6 times to remove air bubbles from the white chocolate. Place in fridge until set, at least one hour.
To slice, lift the chilled bars out of the pan using the overhanging parchment paper. Place on a cutting board. Run a chef's knife under warm water, dry it off, and then slowly and firmly cut through the bar, allowing the warm knife to help melt through the chocolate layer first. Wipe the knife between cuts and warm again every few slices. Store bars in an airtight container in the fridge. I find these bars best served cold.