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1
First, to make the base, mix together the coconut, graham cracker crumbs, and chopped pecans in a large bowl. Set aside.
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2
Melt 8 tablespoons of butter over a double boiler.
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3
Add the cocoa powder and the sugar. Mix well.
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4
Add the egg slowly, while whisking constantly, and stir until smooth.
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5
Add the butter-cocoa mixture to the coconut-graham cracker mixture and combine well.
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6
Pat the mixture down firmly and evenly in a 8x12 inch baking dish.
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7
Allow the base to sit in the fridge for 3 - 4 hours.
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8
To make the filling, cream together 4 tablespoons of butter, the confectioner's sugar, the custard powder, the milk, and the vanilla extract.
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9
Spread the filling mixture over the chilled base evenly.
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10
Allow the nanaimo bars to sit in the fridge for 3 - 4 hours to set the filling.
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11
Finally, to make the chocolate coating, melt the remaining two tablespoons of butter and chocolate together (either over a double boiler or in the microwave).
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12
Pour the melted chocolate over the filling layer of the nanaimo bars and spread the chocolate out evenly.
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13
For the final time, allow the nanaimo bars to set in the fridge for a minimum of two hours.
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14
Bring the nanaimo bars to room temperature (15 minutes outside the fridge should do) before cutting into squares to avoid cracking the chocolate. Cut either square or bar shapes.
