1/2 c. butter
1/4 c. sugar
1/4 c. cocoa
1 tsp. vanilla
1 egg, slightly beaten
2 c. crushed graham crackers
1 c. flaked coconut

Combine first 4 ingredients in saucepan. Cook over low heat until butter melts. Stir in egg. Continue cooking and stirring until mixture is thick, about 3 minutes. Blend in crumbs and coconut. Press into buttered 9 inch square pan.

FILLING:

1/2 c. butter
3 tbsp. milk
3 3/4 oz. pkg. vanilla instant pudding mix
2 c. powdered sugar

Cream butter well. Stir in milk, pudding mix and sugar. Beat until fluffy. Spread evenly over crust. Chill until firm.

FROSTING:

1 c. semi-sweet chocolate chips
2 tbsp. butter

Melt chocolate chips and the butter over low heat in a saucepan. Cool. Spread over pudding layer. Chill. Cut in 2 x 3/4 inch bars. Makes about 44 candies.