Instructions: 1. Cook Golden Crisco Shortening, sugar, cocoa, vanilla and beaten egg in a saucepan over low heat, stirring constantly, until mixture begins to thicken. Remove from heat.

2. Stir in coconut, crumbs and walnuts.

3. Pat firmly into a greased 9 x 9-inch (2.5 L) square cake pan. Chill for at least 1/2 hour.

Filling:
1. Cream Golden Crisco Shortening, custard powder and milk in small bowl until blended, then beat at high speed of electric mixer until light and creamy.

2. Spread over first layer in pan. Chill until firm.

Top:
1. Heat chocolate and Golden Crisco Shortening, stirring until smoothly melted.

2. Quickly spread chocolate evenly over filling. Chill until firm.

3. Cut into bars.

Makes about 30 bars. Freezing: Excellent Hint If chocolate becomes too firm, reheat on low.

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