1 1/2 sticks butter
1 egg
1/4 c. sugar
5 tbsp. cocoa
1 tsp. vanilla
2 c. graham cracker crumbs
1/2 c. coconut
1/2 c. chopped pecans
1/4 c. softened butter
2 tbsp. instant vanilla pudding
2 c. powdered sugar
3 tbsp. milk
4 squares semi-sweet chocolate
1/4 c. butter

Bring 1 1/2 sticks of butter, egg, sugar, cocoa and vanilla to a good rolling boil. Stir. Cool 3 minutes. Add graham cracker crumbs, coconut and pecans. spread in 9x13 inch pan. Pat down to make the first layer. Mix with mixer 1/4 cup butter, pudding, powdered sugar and milk until light, 2-3 minutes.

Spread over first layer; refrigerate at least 1/2 hour. Melt semi-sweet chocolate and add 1/4 cup butter. Cook over low heat; don't boil. Spread over first 2 layers. Return to refrigerator. Cut after cooled. Keeps best if refrigerated.