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| 1/2 Tasse | butter softened |
| 2 Esslöffel | Vanilla custart powder |
| 4 x ca. 30 g | chocolate Semisweet |
| 1/4 Tasse | white sugar |
| 3 Esslöffel | Half-n-half |
| 1 Esslöffel | butter |
| 5 Esslöffel | cocoa |
| 1/4 Tasse | Creamed butter |
| 1 Teelöffel | vanilla |
| 2 Tasse | sifted flour |
| 1 | egg |
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1ST Layer: Place softened butter, white sugar, cocoa, vanilla and 1 egg in a bowl. Set bowl in a dish of boiling water. Stir until butter has melted and mixture resembles custard. Combine graham cracker crumbs, coconut and chopped walnuts. Blend well. Add to custard mixture. Pack evenly into a 9x9 pan.
2ND Layer: Combine vanilla custard powder with half-n-half. Add creamed butter. Blend sifted powdered sugar. Spread over first layer. Let stand in freezer until hardened.
3RD Layer: Melt chocolate with butter and spread over second layer. When set, cut into bars.
Restaurants in the Nw usually served this with a thicker second layer, so I usually double the second layer. Looks really great when made in a pan with removeable sides and topped with white chocolate roses or shavings.
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