Michele's Nanaimo Bars

1st layer:
     1/2 cup butter
     1/4 cup white sugar
     5 Tbs cocoa
     1 egg, beaten
     1 3/4 cup graham cracker crumbs
     1 cup fine coconut (put in blender or food processor to make angel flake finer)
     1/2 cup finely chopped walnuts

Mix 1st 3 ingredients in top of double boiler or heavy saucepan.  Add egg and stir and cook until thickened.  Remove from heat.  Stir in crumbs, coconut, and nuts.  Press firmly into ungreased 9 x 9 inch pan.

2nd layer:
     1/2 cup butter
     3 Tbs milk
     2 Tbs vanilla custard powder (Bird's -- available at World Market)
     2 cups powdered sugar

Cream butter, milk, custard powder, and powdered sugar together well.  Beat until light.  Spread over bottom layer.

3rd layer:
     3/4 cup semi-sweet chocolate chips or 4 squares semi-sweet chocolate (1 oz each)
     2 Tbs butter

(Chocolate hint:  if chocolate has been stored in fridge or freezer, let come to room temp before melting or it may seize.  Best melted in double boiler)

Melt chips and butter over low heat.  Cool.  When cool but still runny, spread over 2nd layer.  Chill in frig.  Use sharp knife to cut.  Makes 36 squares.

Karren Mitchell (shared by Michele Braithwaite)