NANAIMO BARS

FOR THE BASE:
1/2 cup butter (do not substitute oleo)
1/4 cup sugar
3 Tbsp. cocoa
egg beaters to equal one egg ( the original recipe calls for one raw egg, but the USDA recommends using egg beaters in any recipe calling for raw egg, if the egg does not get cooked)
2 cups graham cracker crumbs
1/2 cup finely shredded coconut
1/2 chopped nuts

Melt butter and stir in remaining ingredients. Spread in the bottom of a 9-inch square dish. Chill.

FOR THE CUSTARD LAYER:
2 cups powdered sugar
1/4 cup butter (do not use oleo)
2 Tbsp. instant vanilla pudding powder
3 Tbsp. milk

Cream above ingredients together, adding just enough milk to get a soft icing consistency. Spread on top of chilled base. Chill at least 15 minutes.

FOR THE TOPPING:
3 squares semi-sweet chocolate
1 Tbsp. butter

Partially melt chocolate and butter. Remove from heat and stir until melted. Spread over custard layer. Chill.

Score the chocolate with a sharp paring knife before it gets totally hard.

Store in fridge, covered. Serve chilled.

Makes 24 bars