Nanaimo Bars are apparently a Canadian national cookie/bar. Named after a town in Canada. They're ok, but they have nothing on Lamingtons. The Aussies win out over the Canadians every time.

NANAIMO BARS

Bottom Layer:

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup granulated white sugar

1/3 cup unsweetened cocoa

1 large egg, beaten

1 teaspoon vanilla extract

2 cups graham cracker crumbs

1 cup coconut (sweetened or unsweetened)

1/2 cup pecans, coarsely chopped

FILLING:

1/4 cup unsalted butter, room temperature

2 - 3 tablespoons milk or cream

2 tablespoons vanilla custard powder (Bird's) or vanilla pudding powder

1/2 teaspoon vanilla extract

2 cups powdered sugar

TOPPING:

8 ounces semisweet chocolate chips

1 tablespoon unsalted butter

Butter (or use a cooking spray) a 9 x 13 pan

BOTTOM LAYER: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook,stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).

FILLING: In your electric mixer cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

TOP LAYER: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate.

TO SERVE: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.