CRUMB MIXTURE:

1/2 c. unsalted butter
1/4 c. sugar
1/4 c. unsweetened cocoa
1 tsp. vanilla extract
1 egg
1/4 tsp. salt
1 1/2 c. (6 oz.) graham cracker crumbs
3/4 c. (2 oz.) flaked coconut
1/2 c. chopped pecans

CREAM FILLING:

1/2 c. unsalted butter, softened
1 (3 oz.) pkg. cream cheese, softened
2 tbsp. instant vanilla pudding & pie mix (1/4 of 3 oz. pkg.)
1 c. confectioners' sugar
2 tbsp. milk

CHOCOLATE GLAZE:

4 (1 oz.) squares semi-sweet chocolate
1 tbsp. unsalted butter

Grease a 9" square pan; set aside. In heavy saucepan combine the first 6 ingredients of crumb mixture and cook over low heat, stirring constantly until mixture coats a spoon. Stir in graham cracker crumbs, coconut and pecans. Spoon into prepared pan, press evenly.

FILLING: Cream butter, cream cheese and pudding mix. Beat in confectioners' sugar and milk. Spread over graham cracker mixture. Refrigerate 30 minutes or until the pudding layer is firm.

GLAZE: In a double boiler over hot, not boiling water, melt chocolate and butter. Spread evenly over pudding layer. Refrigerate again until chocolate is firm. Cut into 1 1/2" squares and refrigerate.