Ultimate Nanaimo Squares

1/2 cup (125ml) unsalted butter

1/4 cup (50ml) sugar

5 Tbsp. (75ml) cocoa

1 egg, beaten

1   3/4 cups (375ml) graham wafer crumbs

1 cup (250 ml) unsweetened medium coconut

1/2 cup (125ml) finely chopped almonds

Filling:

1/2 cup (125ml) unsalted butter

2 Tbsp. Plus 2 Tsp. (40 ml) light cream

2 Tbsp. (30 ml) vanilla custard powder

2 cups (500ml) icing sugar

Topping:

4 (28g) squares semi-sweet chocolate

2 Tbsp. (30ml) unsalted butter

For the base, melt the butter, sugar and cocoa in the top of a double boiler.  Add the egg and cook, stirring constantly until the mixture thickens.

Remove from the heat.  Stir in the crumbs, coconut and almonds.

Press firmly into an ungreased 8 inch (20 cm) square baking pan.

For the filling, beat the butter, cream, custard powder and icing sugar together to make a smooth mixture.  Spread this over the base.

For the topping, melt the chocolate and butter over low heat. Cool.

When cool, but still a liquid, spread over the filling. Chill and store in the refrigerator.

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