6 oz Malt biscuits; crushed
2 oz Coconut
2 oz Chopped walnuts
3 tb Cocoa
1/4 c  Milk
4 oz Butter
1 oz Sugar
1    Egg
1 ts Vanilla essence

-FILLING –
2 tb Custard powder
2 oz Butter
5 tb Boiling water
8 oz Icing sugar

ICING
3 oz Energy chocolate
2 tb Boiling water
1 oz Butter
2 oz Icing sugar

Grease a 10″x8″ tin. Mix biscuit crumbs, coconut and walnuts in a large
bowl. Blend cocoa with a little milk, add remaining milk, butter and sugar,
and warm gently, stirring constantly. Beat the egg with a fork, pour in a
little hot chocolate mixture and mix well. Stir this into remaining
chocolate mixture and cook for 1 minute – DO NOT BOIL. Add vanilla then
pour over dry ingredients. Mix well and press into prepared tin. Leave to
harden in a cool place. To make the filling – Blend custard powder with
butter, pour on boiling water, mix well then leave to cool and thicken.
Work in enough icing sugar to make a thick mixture. Spread over base. To
make the icing – Break up chocolate, blend with water and butter over hot
water. Cool. Add icing sugar to make soft smooth icing. Pour over filling.
Cut into fingers when cold and set.