Graham crackers
1 cup butter
1 cup sugar
1 egg, slightly beaten
1/2 cup milk
1 cup flaked coconut
2 tablespoons Malibu or coconut rum (optional)
1 cup chopped nuts
1 cup Graham cracker crumbs

2 cups confectioners' sugar
2 tablespoons butter
juice of 1 lemon

In a small cup or bowl, soak coconut flakes in coconut flavored rum for 30 minutes, turning several times to coat. Note: This step may be omitted.

Line a 9 by 13 inch pan with Graham cracker squares.

In a saucepan or double boiler pan, melt butter. Add the egg beaten in the milk, and cook until slightly thickened, stirring constantly. Add coconut, nuts and crumbs.

Pour over layer of crackers and add another layer of crackers frost with lemon butter icing.

Chill 24 hours, then cut into bars.

Bars may be frozen.

Submitted by: CM