Nainamo Bars

Crust
1/2 c butter
1/4 c sugar
5 Tbsp unsweetened cocoa
1 egg, beaten
1 3/4 c graham cracker crumbs (1 pkg smashed)
1/2 c finely chopped almonds
1 c coconut

Melt butter, sugar and cocoa in a medium saucepan over medium-low heat. Slowly add egg and stir to cook and thicken, about 2 minutes.  Remove from heat. Stir in graham cracker crumbs, almonds and coconut. Firmly press into a 7"x11" greased pan. Refrigerate while making the filling.


Filling
3/4 c butter
1/4 c cream
3 c powdered sugar
3 Tbsp cornstarch
1 Tbsp powdered vanilla
(Can replace the cornstarch and vanilla with vanilla custard powder or dry instant vanilla pudding)

Cream everything together in a mixer until light. Spread over crust. Refrigerate for about 20 minutes.

Ganache
8 oz semi-sweet chocolate chips
1/4 c butter

Heat chocolate and butter in microwave for about 1 minute. Stir. If the chocolate is still not all the way melted, heat for 15 seconds at a time, stirring vigorously after each heating, until smooth. Cool for 2 minutes. pour over filling and chill in refrigerator.

When chilled, cut into bars. We got 30 bars, but depends on how small you cut them.
Source: Adapted from Norita Cassou's recipe in the Moorpark First Ward cookbook