For crust, melt butter and sugar in a sauce pan over medium heat until dissolved. Add remaining ingredients, mixing well after each addition. Continue stirring mixture for another minute until thickened. Press into 9” square pan and chill while preparing filling (or for a crispier crust, bake at 350°F for 10 minute. Allow to cool completely before adding filling).

For filling, beat everything together until crumbly. Then use hands to mix everything together to get a smooth creamy consistency (the heat from your hands will help this come together into a paste-like texture. Shape into a flat disc, then place over crust. Pressing the filling across, until crust is completely covered.

To get a smooth surface, have a cup full of hot water and dip your fingers in. Quickly run your fingers across surface until its smooth and level. Chill while you are making the topping.

For topping, melt butter and chocolate, stirring until smooth. Add vanilla, then pour over filling, tilting pan to get an even coverage. Chill 1 hour. To cut, allow to come to room temperature first (so chocolate layer doesn't pop off).