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Ingredients

• ✓ vanilla custard powder
• graham cracker
• butter
• brown sugar
• egg
• graham cracker crumb
• coconut
• walnut
• butter
• evaporated milk
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Line a 9x9 inch baking dish with whole graham crackers without overlapping them.
2. 2 In a saucepan over medium heat, bring to a boil 1/2 cup butter, brown sugar, and egg. Stir in the graham cracker crumbs, coconut, and walnuts.
3. 3 Remove saucepan from heat. Carefully spread over whole graham crackers, covering entire surface of baking dish.
4. 4 Beat together 1/2 cup butter, evaporated milk, custard powder, powdered sugar, and vanilla. Spread icing evenly on top of crushed graham cracker filling. Cover, and refrigerate.

By STEPH577

Ingredients

• ✓ vanilla custard powder
• butter
• white sugar
• cocoa powder
• egg
• vanilla extract
• graham cracker crumb
• coconut
• walnut
• butter
• confectioners' sugar
• milk
• semisweet chocolate
• butter

Instructions

1. 1 Mix 1/2 cup butter or margarine, white sugar, cocoa, egg and vanilla in a heavy sauce pan or double boiler. Stir over low heat until mixture is of custard like consistency.
2. 2 Combine graham crackers, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9 inch square cake pan.
3. 3 Cream 1/4 cup butter, confectioners' sugar, vanilla custard powder and milk. Beat until creamy and spread over melted base.
4. 4 Refrigerate till hardened.
5. 5 Melt semi-sweet chocolate with 1 tablespoon butter and drizzle over custard icing. Refrigerate. When totally hard cut into square bars.

By Shealeen

Ingredients

• ✓ vanilla custard powder
• butter
• white sugar
• cocoa powder
• egg
• coffee flavored liqueur
• graham cracker crumb
• coconut
• walnut
• butter
• confectioners' sugar
• irish cream liqueur
• semisweet chocolate chip
• butter
• orange liqueur

Instructions

1. 1 To make the crust, melt 1 cup butter in a heavy saucepan over low heat, and whisk in the sugar, cocoa, and eggs. Stir in the coffee liqueur, and whisk constantly until the mixture thickens, about 2 minutes. Mix the graham cracker crumbs with coconut and walnuts in a bowl, and stir into the cocoa mixture. Grease a 9x13-inch square dish or line with greased waxed paper, and pack the crumb mixture into the bottom of the dish. Refrigerate the crust while making the filling.
2. 2 Place 1/2 cup of butter, confectioners' sugar, custard powder, and Irish cream liqueur into a mixing bowl, and beat with an electric mixer until the mixture is smooth and creamy. Spread the filling over the crust, and refrigerate the dish until the filling has set, at least 1 hour.
3. 3 Melt the chocolate chips and 2 tablespoons of butter in the top of a double boiler over hot water, stirring until the mixture is smooth and well blended. Stir in the orange liqueur, and drizzle the filling over the custard filling to cover completely. Return the dish to the refrigerator, and chill until the topping has hardened, at least 1 hour. To cut, run a sharp knife under hot water and cut the bars with the heated knife, reheating the knife as necessary.

By Branmuffin