In bowl, combine crumbs, coconut, and nuts; blend. Set aside. In a small saucepan, place 1/2 cup butter and sugar. Heat until butter is melted. Stir in cocoa. Stir until mixture is smooth and sugar is dissolved. Blend in egg and vanilla. Mix well. Add to crumb mixture in bowl. Mix until combined. Turn batter into a lightly oiled (not greased) 8 inch square pan. Press firmly to make a smooth surface. Place in freezer while preparing next layer. In a bowl, blend soft butter, powdered sugar, and hot water. Blend until smooth and well mixed. Spread over chocolate layer. Smooth top. Melt chocolate and stir until melted. Spread over cookie base. Cover. Chill about 30 minutes or until set. Cut into bars.
By Robin from Washington, IA
Sounds like a really nice recipe. For anyone wanting the Original Nanaimo Bars recipe you can go to the City of Nanaimo, British Columbia website. It`s a good one and uses Birds eye Custard instead of vanilla pudding.
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