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Base Layer:

• melt the unsalted butter or margarine, sugar, and cocoa powder in a double boiler over the heat
• add a beaten egg and mix well until it thickens
• remove mixture from the heat
• stir in the almonds or walnuts, grated coconut, and graham wafer crumbs
• press the soft mixture firmly into an ungreased eight-inch square pan
• put the pan in the refrigerator to chill

Filling:

• combine the vanilla custard powder, cream, softened unsalted butter or margarine, and icing sugar in a mixing bowl and beat until smooth
• spread this mixture evenly over the base layer
• place the pan back into the fridge to stand for half an hour

Topping:

• melt the unsalted butter or margarine and semi-sweet chocolate over low heat and stir until smooth
• allow the liquid to cool slightly and pour over the filling
• place the pan back in the fridge to chill

Once the product has set, use a hot knife to cut the slab into 40 bars which should be stored in the fridge. This is only one Nanaimo bar recipe and there are many variations.