CRUST:

1/2 c. butter
1/2 c. sugar
5 tbsp. powdered cocoa
1 tsp. vanilla extract
1 egg, lightly beaten
1 1/2 c. graham cracker crumbs
1 c. chopped walnuts, if desired

For the crust place the butter, sugar, cocoa and vanilla in a saucepan. Cook stirring, until sugar is dissolved, then add egg and mix well. Remove from heat and stir in graham cracker crumbs and nuts. Pack into a 8 x 12 inch pan and refrigerate until cooled.

ICING:

2 c. powdered sugar
1/2 c. butter, softened
3 tbsp. English dessert mix or egg custard mix
2 tbsp. milk
4 oz. semisweet chocolate

To make the icing, combine the powdered sugar, butter, dessert or custard mix, and milk, beating well. Spread over crust and refrigerate for 30 minutes. Melt chocolate in the top of a double boiler over simmering water and pour evenly over icing. Refrigerate once more until chilled. To serve, cut into squares.