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In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg; stir until combined.
Press crumb mixture into parchment paper–lined 9-inch (2.5 L) square metal cake pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.
Filling: In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to spread. Spread over cooled base; refrigerate until firm, about 1 hour.
Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread over filling; refrigerate until almost set, about 30 minutes.
With tip of knife, score into bars; refrigerate until chocolate is set, about 1 hour. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into bars.