Fireman's Fudge Bars

andypandy's Note:

Just try this--its simply the best bar.

• Total Time: 3 hrs 10 mins
• Prep Time: 3 hrs
• Cook Time: 10 mins

Ingredients:

Yield: 48 squares

First Layer

• ½ cup soft butter
• 5 tablespoons granulated sugar
• 6 teaspoons cocoa powder
• 1 ½ teaspoons vanilla extract
• 1 large egg
• 1 2⁄3; cups crushed graham wafer crumbs
• 1 cup flaked coconut
• ½ cup pecans , chopped

Second layer

• 2⁄3; cup evaporated milk
• ½ teaspoon salt
• 1 ½ cups chocolate chips
• 1 2⁄3; cups granulated sugar
• 1 ½ cups mini marshmallows
• 1 teaspoon vanilla

Third layer

• 4 tablespoons soft butter
• 3 tablespoons evaporated milk
• 2 tablespoons hornes custard powder
• 2 cups powdered icing sugar

Fourth Layer

• 4 ounces semisweet chocolate
• 1 tablespoon butter

Directions:

1. This is all no bake. Do each layer and let chill before the next.
2. Layer one: cream butter and sugar well; stir in cocoa powder, vanilla, and egg. Beat well creamed.
3. Stir in the coconut, wafer crumbs, and nuts.
4. Press into an ungreased 9 x 13 inch pan.
5. Place in fridge to set.
6. Layer Two: Mix milk, sugar, and salt in a sauce pot over med heat.
7. When mixture begins to boil, time and boil for 5 minutes.
8. Remove from heat.
9. Add marshmallows, and chipits.
10. Stir well until all is melted.
11. Add vanilla; stir.
12. Pour over the bottom layer.
13. Chill until firm.
14. Layer Three: Cream butter, custard powder, icing sugar, and milk.
15. Beat well until creamy and no lumps.
16. Spread over the firm chocolate layer.
17. Return to fridge and chill two hours.
18. Layer Four: Melt chocolate with the butter.
19. Cool a minutes or two.
20. Pour over the chilled layer; spread evenly.
21. Return to refrigerator, until firm.
22. Cut into squares.
23. Keep chilled, or in freezer, take out 20 minutes before serving.