CRUMB MIXTURE:

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

In 2 quart saucepan, combine all ingredients except crumbs and eggs. Cook over medium heat until butter melts. Stir in crumbs and egg. Press on bottom of buttered 9 inch square pan. Cool.

FILLING:

2 c. powdered sugar
1/2 c. butter, softened
1 sm. pkg. vanilla instant pudding
3 tbsp. milk

Combine ingredients and beat at medium speed until smooth. Spread over crust. Chill until firm (30 minutes).

GLAZE:

1 (6 oz.) pkg. semi sweet chocolate chips
2 tbsp. butter

Melt over low heat. Spread over bars. Cover and refrigerate 1 hour. Cut into squares. Store in refrigerator. Makes 64.