Nanaimo Bars

0.5 cup 125 ml   Butter
5 tbsp 75 ml   Cocoa Powder
0.25 cup 60 ml   Sugar
1   Egg
1.25 cup 310 ml   Graham Cracker crumbs
0.5 cup 125 ml   Chopped Almonds
1 cup 250 ml   Coconut
0.5 cup 125 ml   Butter
3 tbsp 45 ml   Cream
2 tbsp 30 ml   Vanilla Custard Powder
2 cups 500 ml   Icing Sugar
4 squares   Semi-sweet Baking Chocolate
2 tbsp 30 ml   Butter

1. Bottom Layer: Melt the first three ingredients in the top of a double boiler. Add the egg and stir quickly to cook and thicken. Remove the mixture from heat. Stir in the crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan and leave to cool in the fridge for about 15 minutes.

2. Second Layer: Cream the butter, cream, custard powder, and icing sugar together well. Beat until light and fluffy. Spread over bottom layer, and set aside to cool in the fridge for 15 minutes.

3. Third Layer: Melt the chocolate and butter over low heat. Remove from the heat and let cool for a few minutes - once cool, but still liquid, pour over the second layer and chill in refrigerator.

4. Cutting the Nanaimo Bar into squares is really the only fussy part of the process. Heat a knife with boiling water and then slice the bar firmly. Re-heat the knife with hot water before making each cut.