| Base: | |
| 1/2 Cup | Butter, softened |
| 1/4 Cup | Sugar |
| 1/2 Cup | Cocoa |
| 1 | Egg |
| 2 Cups | Graham Crumbs |
| 1 Cup | Coconut |
| 1/3 Cup | Walnuts, chopped |
| Filling: | |
| 1/4 Cup | Butter |
| 2 Tbsp | Custard Powder |
| 1 Tsp | Vanilla |
| 3 Tbsp | Milk |
| 2 Cups | Icing Sugar |
| Icing: | |
| 3 Sq | Chocolate, semi-sweet |
| 1 Tbsp | Butter |
1) Mix together base ingredients. Press into square cake pan. Refrigerate while making filling.
2) Cream together butter, custard powder and vanilla. Gradually blend in milk and icing sugar alternatively. Reserve 1/4 cup for decorating and spread remainder over base.
3) Chill well before icing.
4) Melt chocolate and butter together. Spread on chilled mixture; chill until chocolate set.
5) Cut into bars.
2) Cream together butter, custard powder and vanilla. Gradually blend in milk and icing sugar alternatively. Reserve 1/4 cup for decorating and spread remainder over base.
3) Chill well before icing.
4) Melt chocolate and butter together. Spread on chilled mixture; chill until chocolate set.
5) Cut into bars.
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