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1
First, make base.
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2
Put butter or margarine, cocoa and sugar into a saucepan and cook, over medium heat, until butter melts and sugar dissolves; stir occasionally.
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3
Whisk egg and then SLOWLY whisk butter mixture into beaten egg; then put mixture back into same saucepan.
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4
Cook, stirring frequently, for about 2 minutes or until smooth; remove from heat.
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5
Stir in crumbs, nuts, coconut and orange rind; combine well then scrape into a 9-inch cake pan (8-inch works as well); spread evenly and even use your fingers to press down; refrigerate for 30 minutes.
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6
Now make the middle.
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7
With an electric mixer, beat custard powder into butter, then beat in orange juice concentrate and rind.
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8
With your mixer on low, beat in icing sugar, a bit at a time, and the food colouring if you're using it.
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9
Spread over the chilled base and refrigerate for 1 hour or until set.
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10
Now make the top.
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11
Chop chocolate coarsely and heat in a small pan, along with the butter, until melted and smooth; stir often.
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12
Pour over the middle layer, spreading evenly; return to refrigerator for at least 30 minutes or until firm.
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13
Once firm, cover with plastic wrap and keep refrigerated until serving.
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14
With a sharp knife, cut into bars to serve.
