1/2 c. butter
1/2 c. brown sugar, packed
1 egg
1 tsp. vanilla
2 c. graham cracker crumbs
1 c. flaked coconut
1/2 c. finely chopped walnuts
Rum filling
Chocolate frosting

Rum filling: Blend 1/2 cup butter with 1 tablespoon dark rum; add 2 cups unsifted powdered sugar; stir until smooth.

Chocolate frosting: Mix 1 package (12 ounces) chocolate chips with 2 tablespoons butter. Place over pan of simmering water, stir until melted and smooth.

Cream butter and sugar until smooth. Add egg and beat until fluffy. Stir in vanilla, crumbs, coconut and walnuts. Mixture will be crumbly. Press into greased 9 x 13 inch baking pan until smooth and firm. Bake at 350 degrees for 15-20 minutes or until lightly browned.

Cool thoroughly and spread with rum filling. Spread filling with chocolate frosting. Chill. Cut into squares.

Tips: You may make the bars, cut into squares, wrap airtight and freeze them for several weeks before using; remove just the right amount needed from the freezer. You may substitute milk for rum and add some rum flavoring.