This is THE original recipe from Joyce Hardcastle who invented it in Nanaimo, BC. 1¼ hours 1 hour prep Change to: squares US Metric 1/2 cup unsalted butter 1/4 cup granulated sugar 5 tablespoons cocoa 1 large egg, beaten 1 3/4 cups graham cracker crumbs 1 cup coconut 1/2 cup almonds, finely chopped 1/2 cup unsalted butter 2 tablespoons cream, plus 2 teaspoons cream 2 tablespoons vanilla custard powder 2 cups icing sugar 4 ounces semi-sweet chocolate baking squares (4, 1 oz each) 2 tablespoons unsalted butter Bottom Layer'. Melt first three ingredients in the top of a double boiler. Add egg and stir to cook and thicken . Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8 X 8 pan. Second Layer:. Cream butter, cream, custard powder and icing sugar together well. Beat until light. Spread over bottom layer. Third Layer:. Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. Of course, if you're not into this, you could always by the pre-mixed boxes.. but sooo not as good.
