I have eaten and served Nanaimo Bar's all over the world. Joyce Harcastle may have invented them but for my money my Grandmother's recipe is the best. Try both if you like and let me know what you think?   Official: Nanaimo Bar, Recipe by Joyce Hardcastle
Bottom Layer ½ cup unsalted butter (European style cultured) ¼ cup sugar 5 tbsp. cocoa 1 egg beaten 1 ¼ cups graham wafer crumbs ½ c. finely chopped almonds 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 un greased 8 inches x 8 inches pan.

• ½ cup unsalted butter

• 2 Tbsp. and 2 Tsp. 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.

• 4 squares semi-sweet chocolate (1 oz. each)

• 2 Tbsp. unsalted butter

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

Bottom Layer 1/4c. white sugar 1 egg 5 Tbsp cocoa 1/2c butter 2 cups Graham wafers 1 cup coconut 1/2 cup chopped walnuts

Mix together in small bowl.  Place over hot water and stir until like custard.  Remove from heat and add 2c graham cracker crumbs (25 squares, crushed), 1 c coconut and 1/2c chopped walnuts. Spread in a 9x9 inch pan.  Press mixture down till flat.  ( I use my hand)

Second Layer

• 1/4 c butter

• 3 tbsp milk

• 2tbsp Bird's Custard

• 2 cups icing sugar

Cream 1/4 c butter, 3 Tbsp milk, 2 Tbsp Bird's Custard powder and 2 c icing sugar  together to make custard filling layer. Spread over chocolate base in pan and smooth.  Chill

Third Layer

• 4 squares semi sweet chocolate

• 1 tsp butter

Melt 4 squares of semi-sweet chocolate and 1 Tbsp butter over hot water. Spread over custard filling layer.  Chill Store in fridge in plastic container.