BOTTOM LAYER:

1/2 c. butter
1/4 c. white sugar
5 tbsp. cocoa
1 tsp. vanilla
2 c. graham wafer crumbs
1 c. coconut
1/2 c. chopped walnuts
1 egg

Place softened butter, sugar, cocoa, vanilla and egg in pot over boiling water. Stir well until consistency of custard. In separate bowl combine graham crumbs, coconut and nuts, blending well. Add to first mixture; blend well. Spread firmly in 9 x 9 inch cake pan.

MIDDLE LAYER:

1/4 c. butter, creamed
3 tbsp. milk
2 tbsp. custard powder or vanilla pudding powder
2 c. confectioners' sugar

Cream together butter, milk and custard powder. Blend in confectioners' sugar. Spread over chocolate base. Allow to stand for at least 15 minutes, or cool a few minutes in the refrigerator.

TOP LAYER:

4 sqs. semi-sweet chocolate
1 tbsp. butter

Melt 4 squares of semi-sweet chocolate with 1 tablespoon of butter. Spread over custard layer. Store bars in refrigerator.

This recipe is loaded with calories, but is not nearly as good if butter is substituted for butter. Recipe doubles well and freezes well.