Nanaimo Bars

Brought to you by Ashley Michaelis during the international food night. (I didn't use a double boiler, and they turned out great)

Bottom Layer
½ cup              butter (unsalted)
¼ cup              sugar
5 Tbsp.            cocoa
1                      egg (beaten)
1 ¼ cups          graham wafer crumbs
½ cup              almonds (finely chopped)
1 cup               coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Middle Layer
½ cup              butter (unsalted)
3 Tbsp.            cream (liquid whipping cream)
2 Tbsp.            vanilla custard powder
2 cups              icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer. Chill to set.

Top Layer
4 squares         semi-sweet chocolate (1 oz. each)
2 Tbsp.            butter (unsalted)

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.