• 1 egg
• 1/2 cup (125 mL) butter
• 1/3 cup (75 mL) cocoa
• 1/4 cup (50 mL) granulated sugar
• 6 Weetabix, crushed
• 1 cup (250 mL) unsweetened desiccated coconut
• 1/2 cup (125 mL) finely chopped nuts

• 1/4 cup (50 mL) butter, softened
• 2 tbsp (30 mL) custard powder
• 1 tsp (5 mL) mint extract
• 2 cups (500 mL) icing sugar
• 2-3 tbsp (30-45 mL) milk
• TOPPING
• 4 squares semi-sweet chocolate
• 1 tbsp (15 mL) butter

1. In saucepan, combine egg, butter, cocoa and granulated sugar. Cook and stir over low heat until melted and custard-like, about 3 minutes. Remove from heat, stir in remaining base ingredients. Press firmly into 9in/23 cm square pan. Refrigerate.

1. Cream together butter, custard powder and mint extract. Gradually beat in icing sugar alternately with milk. Tint with green food colouring, if desired. Refrigerate 15 minutes.
2. TOPPING Melt chocolate and butter over hot water. Spread over filling. Refrigerate until set. Cut into bars to serve. Store in refrigerator.

Makes 30 bars.
Per bar: 152 calories; 1.5 g protein; 10.1 g fat; 15.8 g carbohydrate.