Bottom Layer

1. In a saucepan melt butter over low heat, once totally melted add sugar and cocoa powder.
2. Remove from heat then gradual add the beaten egg while whisking the butter mixture.
3. Place the saucepan back to low heat while whisking, cook until mixture thickens.
4. Remove from heat then add the graham crackers, desiccated coconut, walnuts and vanilla. Mix well then place in a 10 x 6 inch baking tray or equivalent. Press the crumbs firmly until they fuse together. Cover with cling wrap then place in the fridge for at least an hour to harden.

Middle Layer

1. Place butter in a mixing bowl, make sure it is soft but not melted. Using a hand mixer beat butter until it is smooth, creamy and whipped.
2. Add the remaining Middle Layer ingredients and gently mix using a spatula until it resembles big crumbs.
3. Now using the hand mixer beat mixture until smooth.
4. Remove the baking tray with bottom layer from the fridge, spread filling over top of bottom layer then cover it with cling wrap, refrigerate for at least an hour.

Top Layer

1. In a double boiler add butter, chocolate and cream. Melt mixture then turn heat off.
2. Remove baking tray from the fridge then pour melted chocolate evenly on the top then cover again with cling wrap, refrigerate for at least 30 minutes.
3. Once ready cut into squares then serve.