3/4 cup butter
1/4 cup granulated sugar
1/3 cup cocoa
1 egg, slightly beaten
1 tsp. vanilla 
1 1/2 cups graham cracker crumbs
1 cup finely shredded coconut
1/2 cup finely chopped walnuts
1/2 cup mix of finely chopped red and green candied cherries (optional)
2 tbsp. finely chopped crystallized ginger (optional)
1/4 cup butter, at room temperature
2 tbsp. milk
2 tbsp. vanilla custard powder
2 1/2 cups sifted icing sugar
1 (1 oz.) squares semisweet chocolate

Makes 45 Small Bars

Recipe from Chatelaine Cook Book

Lightly grease a 9" square pan and set aside.  Melt 3/4 cup butter in a heavy bottomed saucepan.  Turn into a bowl.  Stir in the sugar and cocoa until blended.  Cool to room temperature.  Then, whisk in the egg and vanilla until smooth.  Then, stir in graham cracker crumbs, coconut, walnuts, cherries and ginger, if using.  Press into the bottom of the prepared pan in an even layer.

Combine 1/4 cup butter, milk, custard powder and 2 cups icing sugar in a small bowl.  Stir until creamy.  Spread over the cracker crumb base.  Place the mixture in the freezer to set slightly, about 15 min.

Meanwhile, melt the chocolate in the top of a double boiler set over simmering water or in a microwave (See Tips for Chocolate Melting).  Spread the chocolate in a thick even layer over the cooled custard layer.  Refrigerate until the chocolate is firm, about 1 hour.

Prepare a glaze by stirring together 1/2 cup sifted icing sugar with 2 tsp. water.  Drizzled over the chilled mixture.  Cut into 45 bars and store in a tightly covered container in the refrigerator.