Here's my take on the famous Canadian square. Makes one 13x9 inch pan.
4 cups Graham cracker crumbs
2 cups coconut, flaked and sweetened
1 cup pecans, chopped
1/3 cup sugar
2/3 cup cocoa powder, Dutch processed
1/8 tsp. salt
1 cup butter, unsalted, melted and cooled
1/2 cup butter, unsalted and softened
4 cups icing sugar
1/4 cup Birds Custard Powder
2 tsp. vanilla extract
2 drops yellow food coloring (optional)
pinch of salt
6 oz. dark chocolate (semi-sweet), Callebaut Dark works well
2 Tbsp. butter
Preheat oven to 350F. Toast pecan pieces for 5-10 minutes, until flavorful. Place all the ingredients for the bottom layer into the bowl of a stand mixer. Fit with beater. Mix on low speed for 30 seconds, until well combined. Press into the bottom of a metal 13x9 inch pan. Bake for 15 minutes. Cool completely.
Add vanilla, butter, icing sugar and food coloring to the bowl of a standmixer. Fit with beater. Mix on low for 30 seconds, then slowly increase speed to medium high and mix for 5 minutes. The mixture should be very light and airy. Spread onto the cooled graham crumb mixture.
Chop chocolate into small pieces and place in a glass, microwave-proof bowl. Add butter. Do not cover. Microwave on 30 per cent power for 2 minutes. Remove and stir. Return to microwave and cook for 1 minute on 30 per cent power. Do not over cook. Stir slowly until the remainder of the chocolate melts. The chocolate should remain shiny and smooth. If it turns grainy and/or stiff, then refrigerate until completely solid and re-temper (melt) the chocolate.
Pour the chocolate over the first two layers in a thin, even stream, attempting to cover as much of the squares as possible. Using an icing spatula or bench scraper, spread and smooth the chocolate. Cool at room temperature. Score or cut the bars into squares. Chill until chocolate re-sets.