1/2 c. butter
1/4 c. unsweetened cocoa
2 tsp. vanilla
1 egg slightly beaten
2 c. graham cracker crumbs
1/2 c. powdered sugar
1/2 c. shredded coconut
1/2 c. chopped nuts

1/2 c. butter
1/2 c. milk
3 1/8 oz. pkg. vanilla pudding (cook type not instant)
3 c. powdered sugar

8 oz. bar milk chocolate cut into pieces
1 tbsp. graham cracker crumbs

Grease 9 x 13 pan. In medium saucepan over low heat, melt 1/2 cup butter and cocoa. Remove from heat. Add vanilla and egg; mix well. Stir in 2 cups crumbs, 1/2 cup powdered sugar, coconut and nuts; mix well. Press mixture in bottom of prepared pan. Refrigerate.

In medium saucepan over low heat, melt 1/2 cup butter. Blend in milk and pudding mix, stirring constantly until mixture thickens slightly, about 5 minutes. Beat in powdered sugar until smooth. Spread over crust. Refrigerate 20 - 30 minutes until set.

In small saucepan over low heat, melt chocolate, stirring constantly. Spread evenly over filling. Sprinkle with 1 tablespoon crumbs. Refrigerate 10 - 15 minutes to set the chocolate. Cut into bars. Store in refrigerator.