Melt and mix well in a well-insulated pan:
1/2 c. butter
1/4 c. sugar
3 T. cocoa powder (or 1 oz. unsweetened choc. and 1 T. less butter)
1 t. vanilla
2 c. graham cracker crumbs
q c. fine coconut
1/2 c. chopped nuts (for ease of cutting, I cut the nuts pretty fine)
Pack the above lightly into a PAMmed [or otherwise greased--JM] 9" x 9" pan. Refrigerate while
you prepare the next layer in the same pot, washed while still warm.
1/4 c. butter
2 c. powdered sugar
2 T. vanilla custard powder (Bird's is the traditional brand) [Good luck finding Bird's in the US; my mum imports hers from Canada, and she set me up with at least 3 years worth when I realized that I couldn't find it for love or money around NYC--JM]
2 T. milk
Mix as a frosting. You can melt the butter or not. I generally do.
Spread the yellow layer on top of the graham cracker layer and return
to the refrigerator while you prepare the chocolate topping in the same
(cleaned) pot. Melt together over VERY LOW heat:
2 oz. unsweetened chocolate
2 oz. semi-sweet chocolate
1 T. butter
Cool until both yellow layer is solid and the chocolate mix is cool.
Then spread the chocolate topping on the yellow layer. Refrigerate
until ready to transport. Cutting into squares is the hardest part of
all. Use a small sharp knife. It cuts best when it is completely firm
but not refrigerator cold.
Please remember that the egg doesn't really cook in this recipe, and
you cannot leave it unrefrigerated very long. [Yeah, right; the Nanaimo bars usually kick it on the top of the refrigerator in my mother's house until they're devoured: usually about two days. Did you notice all that butter?--JM]