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

Second Layer

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.

Third 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.

Grandma's Nanaimo Bars (My Grandmother's recipe, Mary Williams)

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 cup butter

3 tbsp milk

2 tbsp 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.