Fireman's Fudge Bars

Just try this--its simply the best bar.

• Ready In: 3 hrs 10 mins
• Yields: 48 squares

Ingredients

• First Layer

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

• Second layer

• 2⁄3 cup evaporated milk
• 1⁄2 teaspoon salt
• 1 1⁄2 cups chocolate chips
• 1 2⁄3 cups granulated sugar
• 1 1⁄2 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.