The Nanaimo bar—an intensely sweet 1950s-era refrigerator confection—takes its name from a city on Vancouver Island in Canada.
Heat 8 tbsp. butter, cocoa, and sugar in a 2-qt. saucepan over medium heat until melted and smooth; stir in crumbs, coconut, almonds, and egg. Transfer to a parchment paper-lined 8"x 8" baking pan and press evenly into bottom; set aside.Beat 8 tbsp.
butter, confectioners' sugar, cream, powdered milk, and vanilla in a bowl on medium speed of a hand mixer until smooth and fluffy; spread over chocolate layer.Melt remaining butter and chocolate in a 2-qt. saucepan over medium-low heat; spread over vanilla layer. Chill until set, at least 4 hours. Cut into squares to serve.
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