1/2 c. butter
5 tbsp. cocoa
2 c. graham cracker crumbs
1/2 c. nuts
1/4 c. sugar
1 egg
1 c. coconut
1 tsp. vanilla

Place softened butter, sugar, cocoa, vanilla and egg in top of double boiler. Stir until mixture looks like thin custard.

Combine crumbs, coconut, nuts. Blend well, add to custard mixture. Pack evenly in 8x12 inch pan. Spread with icing.

ICING:

1/4 c. butter
2 c. 10X sugar
3 tbsp. milk
2 tbsp. vanilla pudding (not instant)

Cream together. Spread over chocolate base. Let stand in refrigerator for 15 minutes.

Then melt together 4 squares milk chocolate and 1 tablespoon butter. Spread over custard icing. Refrigerate. When cold cut into small bars.