Instructions: 1. Cook Golden Crisco Shortening, sugar, cocoa and vanilla in saucepan over low heat, stirring until smooth.

2. Add beaten egg. Heat just until mixture starts to thicken.

3. Remove from heat. Stir in crumbs, coconut and walnuts.

Mix well to thoroughly blend chocolate into crumbs.

4. Press firmly into greased 9 x 9-inch (2.5 L) square cake pan. Chill at least 1/2 hour.

Filling:
5. Cream Golden Crisco Shortening, custard powder, milk and vanilla in small bowl until blended . Gradually add icing sugar, beating until smooth, then beat at high speed of electric mixer until light and creamy, adding a little more milk if necessary. Spread evenly over first layer in pan.

Chill until firm, about 1/2 hour.

Top:
6. Heat chocolate and Golden Crisco Shortening on low heat, stirring until smoothly melted. Quickly spread chocolate evenly over filling. Chill until firm. Cut into bars.

Makes: About 30 bars. Freezing: Excellent Hint: If chocolate becomes too firm for easy spreading reheat on low.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.