Ingredients:

• 1/2 cup unsalted butter
• 1/4 cup sugar
• 5 tbsp cocoa
• 1 egg, beaten
• 1 1/4 cups graham crumbs
• 1/2 cup finely chopped walnuts
• 1 cup unsweetened coconut


• 1/2 cup unsalted butter
• 3 tbsp concentrated orange/grapefruit juice
• 2 tbsp bird's custard
• 1 tsp vanilla extract
• 2 cups icing sugar


• 4 squares semi-sweet baker's chocolate
• 2 tbsp unsalted butter

Directions:

Melt first three ingredients in top of double broiler. Add an egg and stir to thicken, remove from heat. To crush crumbs effectively, place wafers in a large ziploc bag and roll with a rolling pin. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8x8 inch pan. Cream butter, juice, custard, vanilla and icing sugar until lightly coloured. Spread over bottom layer and leave to chill. Melt chocolate and butter over low heat, remove from heat. Once cool, but still liquid, pour over middle layer and chill in fridge for several hours. Divide into 16 squares then cut each of these in half to get 32 smaller rectangles.

Nutritional Information:

makes 16 squares/32 rectangles