Press into the bottom of a rectangular or square pan to form an even layer.
Refrigerate while preparing the filling.
2. Make the Cream Filling
In a saucepan, whisk together sugar and cornstarch.
Gradually add milk and cook over medium heat, stirring constantly, until it thickens.
Remove from heat, add vanilla, and let cool slightly.
Beat in the softened butter until smooth.
Pour over the chilled base and spread evenly.
Refrigerate for at least 2 hours until set.
3. Make the Chocolate Topping
Melt chocolate with milk (and butter if using) until smooth.
Pour over the set cream layer and spread evenly.
Refrigerate again for 30–60 minutes until firm.
4. Serve
Cut into rectangles and serve chilled.
Optional: sprinkle with chopped nuts, cocoa powder, or grated chocolate.
⭐ Tips
For a coffee twist, add 1 tsp instant coffee to the chocolate topping.
Use vegan butter and plant-based milk to make it vegan.
Layered in a trifle dish for a fun presentation.
If you want, Ashley, I can also make: ✨ a short, catchy Facebook caption ✨ a video script showing the “no-bake magic” ✨ a fancy blog intro calling it “Husband’s Happiness” style
