1. BOTTOM LAYER: Melt first 3 ingredients in top of double boiler. 2. Add egg and stir to cook and thicken. 3. Remove from heat. 4. Stir in crumbs, coconut, and nuts. 5. Press firmly into an ungreased 8x8 pan. 6. Let cool. 7. MIDDLE LAYER: Cream butter, cream, custard powder, and icing sugar together well. 8. Beat until light. 9. Spread over bottom layer. 10. Chill in fridge. 11. TOP LAYER: Melt chocolate and butter in top of double boiler. 12. Cool. 13. Once cool, but still liquid, pour over second layer. 14. Let chocolate layer set until firm, but not hard. 15. Score into squares (this makes them easier to cut when chilled). 16. Chill in refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
