I've changed this recipe a little from the original I found - it's also not my picture :-) I wasn't too impressed the first day, but by the second day all the flavors had mixed together and it tasted much better, so make ahead of time!
6 Tablespoons Salted Butter
½ cups Granulated Sugar
5 Tablespoons Unsweetened Cocoa Powder, Preferably Dutch Process
1 whole Large Egg, Beaten
1-¼ cup Graham Cracker Crumbs
1 cup Shredded Unsweetened Coconut
½ cups Skinned Toasted Hazelnuts, Chopped*
3 ounces, weight Nutella
6 ounces, weight Powdered Sugar
1. For the bottom Layer: Melt 1 stick butter, granulated sugar and cocoa on top of a double boiler. Add egg and stir to cook until the mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 10×6 pan, and chill until no longer warm to the touch.
2. For the middle layer: Combine Nutella with 6 tablespoons of softened butter until thoroughly combined. Add powdered sugar and mix until it’s incorporated and the mixture is the texture of soft frosting. Spread it evenly on top of the bottom layer, and chill for at least 30 minutes.
3. Cut into small squares and enjoy.
*If you have raw hazelnuts, spread them evenly on a baking sheet and bake @350 degrees until the skin blisters. Remove from oven and immediately wrap in a dish towel to let them sweat. After a few minutes, rub vigorously to remove the papery skins. Some won't come off and that's ok. Then chop.