Oven temperature 350 degrees.

Line a 9 inch square dish with parchment paper.

In a microwave safe bowl melt 1/3 rd or 2 ounces of the chocolate with 1/2 cup of butter until the butter is melted. All microwaves differ especially when melting chocolate. I usually begin with 30 seconds and increase the intervals by 15 seconds until the chocolate and butter have melted.

Add vanilla and eggs into the bowl. Mix.

Add nuts, graham crackers and coconut. Gently mix.

This will form the Nanaimo crust. Pour the mixture into the prepared baking dish and gently press to form the bottom crust.

Bake at 8 minutes.

Cool.

Now make the custard layer. (I double the custard powder and milk as I love a thick custard layer.)

Add the milk and custard powder to the bowl and whisk.

Add 1/4 cup of the softened butter and mix.

Add the sugar gradually and beat until the mixture is smooth.

Spoon on top of the cooled crust.

Refrigerate 15-20 minutes.

Now make the third layer.

Microwave 4 ounces of chocolate and 1 tablespoon of butter until melted and smooth.

Remove the Nanaimo crust from the refrigerator and spread on top.

Refrigerate a few hours until the Nanaimo Bars have set.