1/2 c. butter
1/4 c. 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

MIDDLE LAYER:

1/2 c. butter, room temp.
3 tbsp. whipping cream
2 tbsp. vanilla-custard powder (Byrds)
2 c. powdered sugar

TOP LAYER:

4 sq. (1 oz. each) semi-sweet chocolate
2 tbsp. butter

1. For bottom layer, melt butter, sugar and cocoa powder together in the top of a double boiler over simmering water. Add the 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 8x8 inch pan.

2. For middle layer, cream butter, vanilla-custard powder and powdered sugar together. Beat until light. Spread over bottom layer.

3. For top layer, melt chocolate and butter over low heat. Cool. When cool, but still liquid, pour over second layer and chill in refrigerator about 15 minutes, then cut into bars. These bars can be made 3-4 days ahead and keep covered and refrigerated.

NOTE: Instant pudding (vanilla) can be substituted in the same amount for the vanilla-custard.