Step 1

Lay a piece of parchment paper in a 9x11 inch pan, letting some hang over the sides. (This makes it easier to remove the Nanaimo bars.)

Step 2

Melt the butter in a medium-sized pot over medium heat. Whisk in the cocoa powder and sugar. Remove the pot from the heat then add the egg and whisk until it had thickened, about 30 seconds. Stir in the Graham cracker crumbs, coconut, and walnuts.

Step 3

Press the crust firmly into the prepared pan.

Step 4

Add all the middle layer ingredients to a large bowl and cream them together using electric beaters. Pour the custard over the first layer and smooth the top.

Step 5

Place the pan in your fridge for at least 20 minutes, or until the custard is firm.

Step 6

Add the chocolate and butter to a medium-sized pan over low heat and let both melt. Whisk to combine then pour the chocolate over the custard. Smooth the top first with a spatula then by gently tapping the pan on your counter.

Step 7

Chill in your fridge for about 20 minutes, or until the chocolate is soft-set. Cut the Nanaimo bars into bars then place them back in your fridge until they are completely set. (Cutting the bars first prevents the chocolate from cracking.)

Step 8

Store the bars in a covered container in your fridge for a week or up to three months in your freezer. The bars can be eaten cold or at room temperature - they take only about 10 minutes to warm once out of the fridge.