Categories: Candies, Canadian 
      Yield: 1 servings 
  
           First layer:                             Second layer: 
    1/2 c  Butter; unsalted                  1/2 c  Butter; unsalt, room temp 
    1/4 c  Sugar                               3 tb Cream 
      5 tb Cocoa powder; unsweetened           2 tb Vanilla custard powder (eg. 
      1    Egg; beaten                         2 c  Icing sugar 
  1 3/4 c  Graham wafer crumbs                      Icing: 
      1 c  Coconut; sweetened                  4 oz Chocolate; semisweet (4 sq) 
    1/2 c  Almonds; finely chopped             2 tb Butter; unsalted 
  
    For 1st Layer: Place butter, sugar and cocoa powder in double boiler over 
  barely simmering water. Stir occiasionally till melted. Agg egg and stir to 
  cook and thicken. Remove from heat and stir in graham wafer crumbs, coconut 
  and almonds.  Press firmly in ungreased 8" square pan. Chill. 
   For 2nd layer: Cream together butter, cream and custard powder together in 
  bowl. Gradually beat in icing sugar till light and fluffy. Spread over 
  first layer. Chill. For Icing: melt chocolate and butter in top of double 
  boiler over barely simmering water (or in microwave). Stir to combine. Cool 
  to room temp. Spread evenly over 2nd layer with spatula. Chill. Cut into 
  bars. MAKES: 16-24 
   
  a contest winner for best Nanaimo bar in Nanaimo, British Columbia. very 
  sweet! Source: Toronto Sun-contest winner