Bottom Layer:
In a medium sauce pan over medium-low heat, melt butter with granulated sugar and cocoa
Stir in egg and cook until thickened
Remove pan from heat, stir in graham cracker crumbs, coconut, and almonds
Press mixture into the bottom of an ungreased 9x9 in. pan
Middle Layer:
Using a mixer, beat butter, milk, custard powder, and powdered sugar until light and fluffy
Spread over the bottom crumb layer
Top Layer:
In a small sauce pan, melt chocolate chips and butter over low heat
Once melted, remove from heat and allow to cool slightly
Once cooled but still liquid, spread over the creamy middle layer
Refrigerate until the layers are set
Using a sharp knife, cut into small squares
