Instructions

1. 1

   Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press evenly into a 9x13-inch pan lined with parchment paper. Chill in the fridge while making the filling.

2. 2

   Make the custard: In a medium saucepan, whisk together sugar and cornstarch. Gradually whisk in milk over medium heat. Cook, stirring constantly, until the mixture thickens and bubbles.

3. 3

   Temper the yolks: In a small bowl, lightly beat egg yolks. Slowly whisk in a few spoonfuls of the hot milk mixture to temper the yolks, then return the mixture to the saucepan. Cook for 1-2 more minutes until very thick. Remove from heat and stir in butter and vanilla. Pour custard over the chilled crust. Smooth the top and refrigerate for at least 2 hours.

4. 4

   Make the ganache: Heat cream in a small saucepan until it just begins to simmer. Pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Pour over the set custard and spread evenly. Refrigerate for 1 hour or until firm.

5. 5

   Slice and serve: Use a sharp knife to cut into bars. Wipe the knife clean between cuts for neat edges.