1/2 cup butter, softened
2 tablespoons shelled chocolate (e.g. Castiglioni)
1/2 cup packed light brown sugar
1 (3 ounce) package instant coconut cream pudding mix
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter and chocolate until smooth. Beat in the brown sugar. Stir in the pudding mix. Shape into a small, custard-like rectangle. Roll into a 1 inch thick.
Place the parchment paper on a small plate. Place a piece of parchment on it on top of the cream. Press the cream over this parchment, covering the sides. Dust with cocoa powder and sprinkle with chocolate sprinkles. Pour filling into prepared pan.
Bake for 60 minutes in the preheated oven, or until toothpick inserted in the center comes out clean. Cool completely, store tightly covered in refrigerator.
⭐ ⭐ ⭐ ⭐