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For the bottom layer:
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1. Grease a 9x9-inch pan.
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2. In a medium saucepan over low heat, melt the butter.
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3. Add the sugar and cocoa powder and gradually beat in egg.
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4. Cook, stirring, until the mixture thickens (about 1-2 minutes).
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5. Remove from heat and stir in vanilla extract, graham cracker crumbs, coconut, and chopped nuts.
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6. Press mixture evenly into prepared pan. Cover and refrigerate about 1 hour, or until firm.
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For the filling:
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1. In a large bowl, cream butter. Beat in remaining filling ingredients. If the mixture is too thick to spread, add a little more milk or cream. Spread filling over bottom layer as evenly as you can.
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2. Cover and refrigerate until firm, about 1/2 hour.
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For the topping:
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1. In the top of a double boiler over simmering water, melt the chocolate and butter. Spread over the cooled filling. Refrigerate until firm, about 1/2 hour.
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To serve:
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To prevent the chocolate from cracking, let the pan of Nanaimo Bars sit at room temperature for 10-15 minutes. Cut into 25 squares with a sharp knife.
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Notes: I often bake with margarine, but in this case, you need to use butter. When the bars are chilled, the butter firms up the vanilla filling, which helps the bars keep their shape when cut.
