Nanaimo bars (GF, PF)

This recipe is made in stages. Allow an hour of cooling between each step.
Do not rush. Make the base first, cool it in the regrigerator.
Then make the filling, cool in the regigerator. Cover in chocolate.
Cool in refirgerator.
Leave the butter out for an hour to soften.
You may use the microwave to melt the chocolate.
Base:
In sauce pan at low heat, melt the squares of chocolate, then combine chocolate, butter, sugar, vanilla and egg. Stir for a minute (to blend egg) and remove from the heat. Add crumbs and coconut. Press into 9 in square pan. Chill for an hour.
Base: 3 squares BAKERS Semi-sweet chocolate, melted
1/2 cup butter, softened
2 tbsp white sugar
1 tsp vanilla extract
1 whole egg
2 cups graham wafer crumbs (1/2 box)
1 cup angel flake coconut
Filling:
With an electric mixer, beat together all ingredients. Spread over the base. Chill for an hour.
Filling:
2 tbsp Bird's Custard Powder
2 tbsp cream
1/2 cup butter, softened
2 cups icing sugar, sifted
Icing:
Melt chocolate with butter over low heat (or microwave).
Spread over filling. Shake the pan back and forth to smooth chocolate.
Chill for an hour.
Cut in squares.
Icing:
5 squares BAKERS Semi-Sweet chocolate
1 tbsp butter