FIRST LAYER:

1/2 c. butter
1/4 c. sugar
5 tbsp. unsweetened cocoa powder
1 egg, beaten
1 3/4 c. graham wafer crumbs
1/2 c. walnuts, finely chopped
1 c. fine coconut

SECOND LAYER:

1/2 c. butter, softened
3 tbsp. milk
2 tbsp. vanilla custard powder
2 c. icing (powdered) sugar

THIRD LAYER:

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

Bottom Layer: Melt first 3 ingredients in top of double boiler or in heavy saucepan. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into ungreased 9 x 9 inch 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 in 36 squares.