In a medium bowl, mix the butter, sugar, cocoa powder, and salt together until fully combined. Add the egg and mix thoroughly. Mix in the graham cracker crumbs, shredded coconut, and almonds.
Press the crust evenly into the prepared pan and put it in the fridge to chill for about 10-15 minutes while you prepare the custard filling.
In the bowl of a mixer, combine the pudding powder, powdered sugar, vanilla extract, and softened butter. Mix until combined, Add the heavy whipping cream a tbsp at a time until the frosting is fluffy and smooth.
Once the base layer is nice and firm and cool to the touch, add the frosting on top and smooth evenly across it and return to the fridge.
Put the chocolate and butter in a microwave-safe bowl and heat in 30-second intervals until the chocolate is melted and it all mixes together smooth. Spread the chocolate evenly over the chilled frosting layer. Chill in the fridge for at least 4 hours.
Remove from the pan and use a very sharp knife to cut into bars.