Alice's Nanaimo Bars

For the bottom layer: Set up a double boiler and melt butter, cocoa powder, and granulated sugar together, stirring until smooth.

Stir in the beaten egg and vanilla extract, whisking constantly to prevent the egg from scrambling. (Keep that temperature controlled - we want silky custard vibes, not scrambled eggs)

Remove from heat and fold in graham cracker crumbs, chopped nuts, and coconut until everything's well combined.

Press mixture firmly into a buttered 9x12-inch pan, creating an even base layer.

For the middle layer: Beat together powdered sugar, softened butter, custard powder, and heavy cream until you reach a spreadable consistency - think thick buttercream.

Spread the custard layer evenly over the chocolate base and set aside.

For the top layer: Melt chocolate and butter together in a double boiler until smooth and glossy.

Pour the chocolate over the custard layer and spread into a thin, even coating.

Chill in the refrigerator until completely set, at least 2 hours.

Cut into squares with a sharp knife and store in the refrigerator. (Trust me, keep these cold - they turn into a melty mess at room temp)