1. Make the Base Layer:

In a saucepan over medium heat, melt butter, sugar, and cocoa together.

Stir in the beaten egg and cook for 1–2 minutes until slightly thickened.

Remove from heat and stir in vanilla, graham cracker crumbs, coconut, and nuts.

Press firmly into a parchment-lined 8×8-inch pan. Chill for 20–30 minutes.

2. Make the Middle Layer:

Beat together butter, custard powder, powdered sugar, and milk until light and fluffy.

Spread evenly over the chilled base. Chill again until firm (about 30 minutes).

3. Make the Top Layer:

Melt chocolate and butter together in a double boiler or microwave in short bursts.

Stir until smooth, then pour over the middle layer and spread evenly.

Chill until set (at least 1 hour), then slice into squares.

🍽 Tips:

Run a sharp knife under warm water for cleaner slices.

Store in the fridge for up to 5 days, or freeze for longer storage.

💡 Variations:

Mint version: Add a few drops of peppermint extract to the middle layer.

Espresso twist: Stir instant espresso into the chocolate layer.

Festive version: Top with crushed candy canes or sprinkles before the chocolate sets.