BOTTOM LAYER:

1/2 c. butter
1/4 c. sugar
1/3 c. cocoa
1 tsp. vanilla
1 egg
1 c. finely shredded coconut
2 c. graham cracker crumbs
1/2 c. chopped nuts

BOTTOM LAYER: In saucepan over low heat, melt butter, add sugar, cocoa, vanilla and egg. Cook stirring, over medium heat until mixture thickens slightly, about 1 minute. Remove from heat and stir in coconut, crumbs, and walnuts. Pat firmly into 9-inch square pan. Refrigerate at least 1 hour.

FILLING:

1/4 c. butter
2 tbsp. milk
1 tbsp. instant vanilla pudding
2 c. sifted powdered sugar

FILLING: In medium bowl, cream butter, beat in milk, custard powder, and powdered sugar. If too thick, add 1 teaspoon milk. Spread over first layer and refrigerate until firm.

TOP LAYER:

2 squares unsweetened chocolate or 2 oz. chocolate chips
1 tbsp. butter

TOPPING: In dish, set over hot water or in microwave; using low power, melt chocolate and butter. Spread over filling. Mark squares before chocolate hardens. Makes 24 squares.