INGREDIENTS:
BOTTOM LAYER
1/2 Cup Margarine [OR Earth Balance)
1/4 Cup Sugar
1/3 Cup Cocoa
1 Tbsp Flax Meal
3 Tbsp Water
1 Tsp Vanilla
2 Cups Gluten Free Graham Wafer Crumbs (Kinnikinnick’s)
1 Cup Coconut
1/2 Cup Walnuts or Pecans, chopped

MIDDLE LAYER
1/2 Cup Margarine [OR Earth Balance]
4 Cups Icing Sugar
4 Tbsp Vanilla Custard Powder
6 Tbsp Milk [OR Almond Milk]

TOP LAYER
1 Cup Chocolate Chips
1 Tbsp Margarine [OR Earth Balance]
1 Tbsp Milk [OR Almond Milk]

DIRECTIONS:
To make the bottom layer, grease a 9×9 pan.  In a small bowl, add the flax meal and water.  Beat until frothy.  Set aside. In a small saucepan, melt the margarine on low heat.  Add the sugar, cocoa, vanilla and flax meal mixture.  Stir constantly until mixture begins to thicken.  Add the graham cracker crumbs, coconut and chopped nuts.  Press the mixture into the greased pan.  Chill for a half hour.

To make the middle layer, cream together the margarine, icing sugar, vanilla custard powder and milk in large bowl.  Spread this over the bottom layer and chill for at least an hour.

To make top layer, melt the chocolate chips and margarine in small saucepan on low heat.  Add the milk.  Stir well.  Pour over the bars and spread evenly.  Chill for one hour (or more).

To serve, use a very sharp knife and clean the knife between each cut to keep the bars in tact.

ALLERGEN INFORMATION: Egg Free, Gluten Free, Yeast Free

*Recipe can be adapted to be Casein & Lactose Free by substituting with Earth Balance Margarine and Almond Milk.  This recipe was adapted slightly from The Copycat Cook.