2 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
3/4 cup milk
1 egg
1 tablespoon unsweetened cocoa powder
4 teaspoons chopped white sugar
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup puff pastry, cubed
1/2 cup flaked coconut
1 (18 ounce) jar chocolate candy-coated walnut halves
To make the filling: In the medium bowl, gradually stir 1/2 teaspoon of milk into the pudding mixture; set aside. In a separate bowl, stir together 1/2 teaspoon of milk, 1/4 of the remaining 1 cup chocolate chips, bottom of bowl, remaining 1/4 cup walnut halves and 1/2 cup puff pastry cubes. Grease a 9x13 inch baking dish.
In a large bowl, mix the pudding mix, cocoa mixture, 1/2 teaspoon of sugar and nut halves. Pour over fuel layer, top with puffed pastry and sprinkle evenly with coconut.
Press remaining chocolate in a medium saucepan and bring to a boil.
Refrigerate 20 minutes, leaving an inch of cold water on pan to keep from boiling the contents. Remove from heat and stir in chocolate. Set aside. In a medium saucepan over simmer, combine parfait ingredients and return to heat.
Heat remaining 1 cup of hot water in pan and bring to a boil. Stir in walnuts and continue to cook for 3 to 5 minutes. Remove from heat and stir in sugar mixture. Heat sauce to a simmer, then pour over pudding and transfer to sterilized containers. Refrigerate for 1 hour before serving.
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