Recipe - Nanaimo Bars

BOTTOM LAYER
One half cup Butter
1 Egg; beaten
One fourth cup Sugar
5 tablespoon Unsweetened cocoa
1 teaspoon Vanilla
2 cup Graham cracker crumbs
1 cup Coconut
One half cup Nuts; chopped

MIDDLE LAYER
One fourth cup Cream
2 tablespoon Bird's Custard Powder; heap
2 cup Powdered sugar
One fourth cup Butter

TOP LAYER
4 ounce Semisweet chocolate squares
1 tablespoon Butter

For bottom layer: Put butter, sugar, cocoa and vanilla in top of double
boiler and melt. Stir in beaten egg. Add graham cracker crumbs, coconut and
nuts. Press in square layer pan 9x9. For middle layer: Mix together cream,
custard powder, sugar and butter and spread over bottom layer. Refrigerate
for at least One half hour. Top layer: Melt together chocolate and butter, and
spread over middle layer when chocolate mix has cooled slightly. Store in
refrigerator. Recipe can easily be doubled and put in a 9 x 13 pan. Cookies
are somewhat thicker this way.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini