1/2 c. unsalted butter
1/4 c. granulated sugar
5 tbsp. cocoa powder
1 egg, beaten
1 3/4 c. graham cracker crumbs
1 c. coconut flakes
1/2 c. finely chopped almonds

For bottom layer, melt butter, sugar and cocoa together in the top of a double boiler over simmering water. Add egg and stir constantly until thickened about 2 to 3 minutes. Remove from heat. Stir in graham cracker crumbs, coconut and almonds. Press firmly into an ungreased 8 x 8 inch pan.

MIDDLE LAYER:

1/2 c. unsalted butter, room temperature
3 tbsp. whipping cream
2 tbsp. vanilla-custard powder
2 c. powdered sugar
1/2 tsp. almond extract

Cream butter, cream, vanilla powder and powdered sugar together. Beat until light. Spread over bottom layer.

TOP LAYER:

4 sqs. (1 oz. each) semi sweet chocolate
2 tbsp. unsalted butter

Melt chocolate and butter over low heat. Cool. When cool, but still liquid, pour over second layer and chill in refrigerator at least 3 to 4 hours, then cut into bars.

NOTE: These bars can be made 3 to 4 days ahead and kept covered and refrigerated.