Nanaimo Bars

1 cup butter, melted
2/3 cup cocoa powder
1/2 cup granulated sugar
2 eggs, lightly beaten
3 cups graham cracker crumbs
2 cups shredded coconut
1 cup finely chopped walnuts

Filling:
1/3 cup butter, melted
1/4 cup milk
2 tsp vanilla
4 cups icing sugar

Topping:
8 oz semisweet chocolate
2 tbsp butter

Grease 13 x 9-inch metal cake pan nad line with parchment paper, leaving 1-inch extending over long edges for handles. Set aside.

In large bowl, whisk together butter, cocoa powder, sugar and eggs; stir in cracker crumbs, coconut and walnuts. Press evenly into prepared pan. Bake in centre of 350 F oven for 10 minutes. Let cool in pan on rack.

Filling: In large bowl, stir together butter, milk and vanilla; beat in sugar until thickened and smooth. Spread evenly over cooled base. Refrigerate for about 45 minutes or until firm.

Topping: Meanwhile, chop chocolate; in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread evenly over filling. Refrigerate until set. Using parchment paper handles, lift out of pan. Peel off paper. Cut into bars. (Make Ahead: Cover and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.) Makes 48 bars.

Note : I added 3 tbsp custard powder to the filling and proceeded as directed.

Source: Canadian Living Cookbook, 2001