• Line an 8x8 or 9x9 inch pan with parchment paper.

Base Layer

• Add the graham crumbs, chopped walnuts and coconut to a large bowl and give them a stir.
• Add about ½ inch water to a medium saucepan, and place a glass bowl overtop (ensure that the bottom of the glass bowl is not touching the water). Turn the burner to low heat.
• Add the butter, cocoa and sugar to the glass bowl. Melt together until smooth.
• Add in the egg and whisk vigorously (about 5 minutes) until the mixture is thick and glossy.
• Pour the mixture over the dry ingredients and stir to combine.
• Press the mixture into the bottom of the prepared pan and place in the fridge for 30 minutes.

Mint Buttercream

• Beat the butter until soft.
• With the mixer on low speed, beat in 2 cups powdered sugar and the mint extract.
• Beat in the cream 1 tablespoon at a time, adding a little extra powdered sugar as needed until it reaches the desired thickness and sweetness.
• Mix in the food coloring a few drops at a time.
• Spread the frosting on top of the base layer and place in the fridge for 5-15 minutes.

Chocolate Topping

• Finely chop the chocolate (if not using chocolate chips) and place in a heatproof bowl.
• Microwave on medium power for 45 seconds (not high/regular power or it will burn). Remove from the microwave and stir. Repeat the process until melted.
• Stir in the oil.
• Spread the chocolate over top of the mint layer.
• Let the chocolate harden fully (about 2 hours), then cut into bars. Once the chocolate is about 75% hardened - score the chocolate with a thin knife for easier cutting. Do not cut the bars when cold from the fridge, otherwise the chocolate will crack.