Nanaimo Bars

Step 1 -Butter an 8x8-inch baking dish and then line with parchment paper. Butter the parchment.

Step 2 -In a heat-proof bowl, over a saucepan of simmering water set over medium-low heat, melt 1/2 cup of the butter.

Step 3 -Carefully transfer the melted butter away from the heat.

Step 4 -Add the granulated sugar, the cocoa powder, and the salt to the melted butter and whisk until well combined.

Step 5 -While whisking vigorously, slowly pour in the beaten egg in a thin stream.

Step 6 -Return the cocoa mixture to the heat and cook until it has just thickened.

Step 7 -Transfer the cocoa mixture from the heat and toss in the graham cracker crumbs, the coconut, and the almonds until evenly coated.

Step 8 -Press the graham cracker mixture into the prepared baking dish.

Step 9 -Chill the crust.

Step 10 -In the bowl of an electric stand mixer, add the powdered milk and the heavy cream. Whisk vigorously until the powdered milk is dissolved.

Step 11 -Set the mixer up with a paddle attachment and add 1/2 cup of the butter, the powdered sugar, and the vanilla to the powdered milk mixture. Beat until very light and fluffy.

Step 12 -Spread the whipped powdered milk mixture into an even layer on top of the chilled graham cracker crust.

Step 13 -Chill the cream-covered crust in the freezer.

Step 14 -While the cream-covered crust is chilling, in a heat-proof bowl, melt the semi-sweet chocolate and the remaining butter in the microwave in 20 second intervals, stirring between each, until melted and smooth.

Step 15 -Spread the melted chocolate over the chilled cream-covered crust.

Step 16 -Chill the bars until the chocolate has set.

Step 17 -Cut the bars into squares.

Step 18 -Serve.