CRUMB MIXTURE:

3/4 c. butter
1/4 c. sugar
1/4 c. unsweetened cocoa
1 tsp. vanilla
2 c. graham cracker crumbs

Melt butter with sugar, cocoa and vanilla; mix well. Add cracker crumbs. Press into bottom of a buttered 9-inch square pan. Cool.

FILLING:

2 c. powdered sugar
1/2 c. soft butter
1 (3 1/2 oz.) pkg. instant vanilla pudding
3 tbsp. milk

Mix with mixer until smooth and spread over crust. Chill until firm, about 30 minutes.

FROSTING:

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

Melt together and spread on top. Cover and refrigerate about 1 hour. Cut into squares.