• Line a 9x9-inch baking dish with parchment paper or aluminum foil, leaving some overhang on the sides to lift the bars out easily later.
• Lightly grease the parchment paper or foil with a bit of butter or non-stick spray.

Bottom Layer

• In a heavy bottom saucepan, combine the melted butter, granulated sugar, and cocoa powder. Mix well.
• In a separate small bowl, beat the egg. Gradually add a small amount of the hot butter-cocoa mixture to the egg, stirring constantly to temper the egg (bring it slowly to the same temperature as the butter mixture without cooking it).
• Once tempered, add the egg mixture back into the main butter-cocoa mixture. Cook over medium heat stirring constantly until thickened. About 2-3 minutes.
• Stir in the vanilla extract, graham cracker crumbs, and shredded coconut until fully incorporated.
• Firmly press mixture into the bottom of the prepared baking dish. Place in the refrigerator to chill for 30 minutes.

Make the Custard Layer:

• In a large bowl using a handheld electric mixer, beat the softened butter until creamy.
• Slowly add in the powdered sugar and custard powder, beating until smooth.
• Mix in the milk and continue to beat until the custard mixture is light and fluffy.
• Spread this custard layer evenly over the chilled base layer. Cover with plastic wrap and refrigerate for another 30 minutes.

Prepare the Top Layer:

• In a microwave-safe bowl, melt chocolate chips and butter together in 30-second intervals, stirring between each interval until smooth.
• Pour the melted chocolate layer over the custard layer and spread it out evenly. Cover with plastic wrap.
• Refrigerate until the chocolate is fully set, approximately 1 hour.

Serve the Bars:

• Once set, use the overhang to lift the bars out of the pan. Cut into squares using a sharp knife. Serve at room temperature.
• Enjoy your Chocolaty, Coconut, Custard Nanaimo Bars!