2 sticks butter, melted
1 c. sugar
1 egg, slightly beaten
1/2 c. milk
1 c. chopped pecans
1 c. graham cracker crumbs
1 1/2 c. angel flake coconut
Whole graham crackers

Bring butter, sugar, egg and milk to boil in heavy saucepan. Boil 1 minute. Remove from heat; add pecans, graham cracker crumbs and coconut.

Lightly butter 13 x 9 inch pan. Line with whole graham crackers. Spread filling on top. Cover with another layer of graham crackers. Frost with: 2 tbsp. milk 1 tsp. vanilla Enough powdered sugar to make spreading consistency

Refrigerate before cutting into bars. Freezes well.