Chocolate Coconut Squares

Directions

1. 1
   Preheat oven to 350F.
2. 2
   In a food processor pulse biscuits or crackers until finely ground.
3. 3
   Melt butter and in a large bowl stir together with crumbs, coconut, and salt until combined.
4. 4
   Firmly press crumb mixture evenly onto bottom of a 9-inch square baking pan and bake in middle of oven until golden, about 15 minutes.
5. 5
   Cool crust completely in pan on a rack.
6. 6
   Chop chocolate.
7. 7
   In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth.
8. 8
   Remove top of double boiler or bowl from heat and cool chocolate 15 minutes.
9. 9
   In a small bowl lightly beat yolks.
10. 10
    In a saucepan heat cream over moderate heat until it just boils and whisk 1/2 cup into yolks, whisking constantly.
11. 11
    Add mixture to remaining cream and cook over moderate heat, whisking, until an instant-read thermometer registers 160F.
12. 12
    Whisk custard into chocolate until just smooth and pour evenly over crust, smoothing top with a small metal offset spatula or rubber spatula.
13. 13
    Chill confection, covered, at least 4 hours, or until firm.
14. 14
    With a sharp thin knife cut confection into 36 squares.
15. 15
    (Squares keep, layered between sheets of wax paper in an airtight container and chilled, 1 week.)
16. 16
    Using star shapes cut out of parchment paper as a stencil, dust squares with confectioners' sugar.