Pink Coconut Nanaimo Bars

• FOR THE BOTTOM LAYER:
• 1/2 cups Butter Or Margarine
• 1/4 cups Icing Sugar
• 5 Tablespoons Cocoa Powder
• 1 whole Egg, Beaten
• 1/2 cups Almonds, Finely Chopped
• 1-1/4 cup Graham Cracker Crumbs
• 1/4 cups Shredded Coconut
• FOR THE MIDDLE LAYER:
• 1/2 cups Butter Or Margarine
• 2 Tablespoons Heavy Cream
• 2 teaspoons Heavy Cream
• 2 Tablespoons Vanilla Custard Powder
• 2 cups Icing Sugar
• 1 drop Pink Food Coloring, Or As Much As Need To Reach Your Desired Color
• FOR THE TOP LAYER:
• 1 cup Chocolate Chips
• 2 Tablespoons Butter

1. For the bottom layer:
2. In a medium sized saucepan over low heat (or in a bowl in the microwave) melt the butter. Then add the icing sugar, cocoa powder and egg and mix to combine. Stir in graham crumbs, almonds and coconut.
3. Press firmly into an 8x8" or a 9x9" pan that you've lined with aluminum foil.
4. For the middle layer:
5. In a medium sized bowl cream butter, cream, custard powder and icing sugar together until light and well mixed. Add food colouring if so desired. Spread over bottom layer.
6. For the top layer:
7. Melt chocolate chips and butter together. (Again, can be done in the microwave or in a saucepan over low heat. If you melt it in the microwave, heat for 30 seconds at a time and stir before additional 30 second increments). Pour over the second layer and distribute evenly.
8. Place in the fridge to chill.
9. Eat and your tummy will sing its praises!
10. Note: To serve, slice with a warm knife or one that is serrated so that the layers don't separate.

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Taken from tastykitchen.com/recipes/desserts/pink-coconut-nanaimo-bars/ (may not work)