1/2 cup butter or 1/2 cup
graham cracker crumbs
1/4 cup soft butter or 1/4 cup
bird's custard powder
( or amount necessary)
3 (1 ounce)
semi-sweet chocolate baking squares
1 1/2 teaspoons
- Bottom Layer: In double boiler melt together butter, cocoa, and sugar. Stir in egg and vanilla. Remove from heat and add graham cracker crumbs, nuts, and coconut. Pack in buttered 9 x 12-inch pan.
- Middle Layer: In a medium-sized bowl, mix together icing sugar, butter, custard powder and enough cream (or milk) to reach spreading consistancy. Spread over first layer. Set aside.
- Top layer: Melt semi-sweet chocolate squares with butter. Spread in thin layer over top of custard layer.
- Chill until set. Cut in squares. Store in refrigerator or they get too soft.