1/4 lb. butter
1/3 c. cocoa
1 tsp. vanilla
2 c. crushed corn flakes
1/8 lb. butter
2 c. sifted confectioners' sugar
1/3 c. granulated sugar
1 egg, slightly beaten
1 c. shredded coconut
1/2 c. chopped nuts
1 tsp. vanilla
2 tbsp. milk

GLAZE:

2 oz. unsweetened chocolate
1 tbsp. butter

Combine 1/4 pound butter, granulated sugar, cocoa, egg, and 1 teaspoon vanilla in top of double boiler. Cook over hot, but not boiling water. Cook and stir constantly until slightly thickened. Remove from heat.

Stir in coconut, corn flakes and nuts. Mix well and press onto bottom of an ungreased 8 inch square pan. Chill.

Beat 1/8 pound butter until soft. Gradually stir in 1 teaspoon vanilla and confectioners' sugar. Stir in milk, just enough to make of spreading consistency. Spread over crust in pan.

Melt chocolate with 1 tablespoon butter over hot, not boiling water. Spread over vanilla mixture and let cool. Cut into squares. Makes about 25 small squares.