2 ounces liquid egg substitute (equivalent of 1 egg)

½ teaspoon vanilla extract

2 sticks (1 cup) unsalted butter

3 teaspoons unsweetened cocoa powder

¼ cup granulated sugar

½ cup finely chopped pecans

½ cup sweetened coconut flakes

1 cup graham cracker crumbs

2 tablespoons custard powder

2 tablespoons, plus 1 teaspoon half-and-half

2 cups powdered sugar

2 tablespoons butter

4 squares (4 ounces) semisweet chocolate

• Grease an 8″ × 8″ pan. In a small bowl, stir together the egg substitute and vanilla extract. Set aside.

• For the bottom layer, melt 1 stick (½ cup) of the butter in a metal bowl placed over a saucepan filled halfway with barely simmering water. (You can also melt the butter in the top half of a double boiler.) Stir in the cocoa powder and granulated sugar. Remove from the heat. Stir in the egg substitute and vanilla extract mixture.

• Stir in the chopped pecans, coconut, and graham cracker crumbs, mixing thoroughly. Press the mixture into the prepared pan, spreading it out evenly. Refrigerate until the next layer is completed.

• For the middle layer, use a wooden spoon to cream the custard powder into the butter in a large bowl. Gradually add the half-and-half while creaming in the powdered sugar. Spread the icing evenly over the lower layer. Freeze for at least 2 hours.

• To make the top layer, melt the remaining 1 stick butter and the chocolate in a metal bowl placed over a saucepan filled halfway with barely simmering water. Remove from the heat and allow to cool briefly. When the chocolate is just beginning to solidify, use a plastic spatula to spread it evenly over the middle layer. Return to the freezer and freeze for at least 2 hours. Cut into bars and serve.