Bottom Layer – If you’d like to remove the bars for easier cutting then have an 8 x 8 pan prepared with 2 sheets of parchment laid out crosswise, and give all a light spray.  Combine the butter, sugar, cocoa, egg and vanilla in a large heavy saucepan and stir constantly over LOW heat with a sturdy spatula until the mixture becomes custard-like (it will! after 5 minutes or so).  Remove the pot from the heat and add in the graham crumbs, coconut and pecans.  Stir until no traces of any of the dry mix remains, then press it all evenly into your prepared pan cake pan.  Using the back of measuring cup is a great way to get an perfect press.  Cover and chill for at least an hour before you add the middle layer – you can do the layers days apart if that’s easiest.

Middle Layer – In a small bowl, stir the custard powder into the cream until it’s dissolved and set it aside.  In a medium bowl cream the butter for a minute or 2 until fluffy (I used my hand beaters), then scrape in the custard mixture, salt and vanilla and beat until well combined, scraping down the sides of the bowl as needed.  Carefully add in all of the icing sugar and beat on low until it comes together, scrape down the sides and then beat on high for several seconds until the icing is smooth.  Spread this evenly on top of the bottom layer then cover it and chill for at least 30 minutes until firm.

Topping – Carefully melt the chocolate, butter and cream in a small glass bowl in the microwave, in 30-second increments, until all appears just melted.  At this point you should be able to use a small spatula to stir it for a good minute to get the mix to come together in perfect (barely) warm chocolate smoothness.  Pour/scrape this over the cooled yellow layer and use the back of a spoon to quickly smooth it out and make an even layer.  You can also carefully but vigorously shake the pan from side-to-side and the chocolate will assist you in smoothing itself out.  Refrigerate for another 30 minutes until the chocolate has set, then cut the pan into 25 or 36 even bars.  If you’ve lined the pan with parchment, grasp the overhanging pieces and lift the whole pan out onto a cutting board for much easier slicing.  If the bars are still a titch soft, you may wish to wash the knife in between slices to keep the layers clear and perfect.  Serve as you wish, but we enjoy them cold.