CRUST:

1/2 c. butter
1/2 c. sugar
5 tbsp. powdered cocoa
1 tsp. vanilla
1 egg, lightly beaten
1 1/2 c. graham cracker crumbs
1 c. chopped walnuts or pecans

ICING:

2 c. powdered sugar
1/2 c. butter, softened
3 tbsp. egg custard mix (Jello section)
2 tbsp. milk
4 oz. semi-sweet chocolate

FOR THE CRUST: Place the butter, sugar, cocoa and vanilla in a saucepan. Cook, stirring until sugar is dissolved, then add egg and mix well. Remove from heat and stir in the graham cracker crumbs and nuts. Pack into an 8 x 12 inch pan and refrigerate until cooled.

TO MAKE THE ICING: Combine the powdered sugar, butter, custard mix and milk, beating well. Spread over crust and refrigerate for 30 minutes. Melt chocolate in the top of a double boiler over simmering water and pour evenly over icing. Refrigerate once more until chilled. To serve, cut into squares. This makes about 24 to 30 squares.