1/2 c. butter
1 square unsweetened chocolate
1/4 c. sugar
1 tsp. vanilla
1 beaten egg
2 c. graham cracker crumbs
1 c. coconut
1/2 c. chopped nuts

Melt butter and chocolate in saucepan. Blend rest of ingredients and press into an ungreased 9 x 9 x 1 3/4 inch pan. Refrigerate. 1 tbsp. milk 2 c. confectioners sugar 1 tsp. vanilla

Mix above ingredients and spread over crumb mixture. Refrigerate.

Melt 2 squares of unsweetened chocolate and spread evenly over chilled filling. Refrigerate again (15-20 minutes) then cut into tiny squares before completely firm.

This candy/cookie is best kept refrigerated, especially in warmer weather. It freezes beautifully. Yields 4 dozen.