Nanaimo Bars

Yet another recipe after Moist Cookies.

BASE
1/ 2 CUP MARGARINE OR BUTTER (ROOM TEMPERATURE)
1 /4 CUP BROWN SUGAR
1 TSP. VANILLA
1 EGG
Put the above ingredients in a double boiler and cook until a custard like consistency.

COMBINE
3 TBLSP. COCOA
2 CUPS GRAHAM WAFTER CRUMBS
1 CUP COCONUT
1 /2 CUP NUTS (OPTIONAL)
Now add the mixture from the double boiler into these ingredients and mix well. Press into a 6x12 inch greased pan.

SECOND OR MIDDLE LAYER
CREAM TOGETHER
1/4 CUP MARGARINE OR BUTTER (ROOM TEMPERATURE)
2 CUPS ICING SUGAR
2 TBLSP. CUSTARD POWDER
ADD 3 TBLSP. MILK Or just enough to get mixture together in an icing sugar consistency to spread. If more milk is needed just add very small amounts at a time.

Spread second layer over base.

TOP
MELT 5 OR 6 OZ SEMI SWEET CHOCOLATE CHIPS WITH 2 TBLSP OR MARGARINE OR CHRISCO and spread over the bottom layer. Chill in fridge and cut when just a little cool.