1/2 c. butter
1/4 c. sugar
1/4 c. cocoa
1 tsp. vanilla
1 egg, slightly beaten
2 c. graham crackers, finely crushed
1 c. flaked coconut

Combine first 4 ingredients in top of double boiler. Cook over simmering water until butter melts. Stir in egg. Continue cooking and stirring until mixture is thick, about 3 minutes. Blend in crumbs and coconut. Press into buttered 9 inch square pan.

SECOND LAYER:

1/2 c. butter
3 tbsp. milk
1 (3 3/4 oz.) pkg. instant vanilla pudding
2 c. confectioners' sugar, sifted
1 (6 oz.) pkg. semi sweet chocolate chips
2 tbsp. butter

Cream 1/2 cup butter well. Stir in milk and pudding mix and sugar. Beat until fluffy. Spread evenly over crust. Chill until firm. Melt chocolate and butter over simmering water in top of double boiler. Cool; spread over pudding layer; chill. Cut in 2 x 3/4 inch bars. Store in refrigerator or freezer.