1/2 c. butter
1/4 c. granulated sugar
5 tbsp. cocoa
1 egg, beaten
1 3/4 c. graham cracker crumbs
3/4 c. fine coconut (or med.)
1/2 c. walnuts, finely chopped

SECOND LAYER:

1/2 c. butter
3 tbsp. milk
2 tbsp. vanilla custard powder
2 c. icing (confectioners' sugar)

THIRD LAYER:

2/3 c. semi-sweet chocolate chips or 4 sq. semi-sweet chocolate
2 tbsp. butter

Bottom layer: Melt first 3 ingredients in top of double boiler or in heavy saucepan. Add beaten egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into ungreased 9x9 pan.

Second layer: Cream butter, milk, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.

Third layer: Melt chips and butter over low heat. Cool. When cool, but still runny, spread over second layer. Chill in refrigerator. Use a sharp knife to cut. Makes 36 squares.