1 c. butter
6 oz. semi sweet chocolate chips
1 3/4 c. graham cracker crumbs
1 c. flaked coconut
1/2 c. chopped walnuts
8 oz. pkg. cream cheese
1/2 c. sugar
1 tsp. vanilla

Combine 3/4 cup butter and 1/3 cup chocolate chips in a large saucepan. Cook over low heat, stirring constantly until smooth and blended. Add crumbs, coconut and nuts; mix well. Press into bottom of ungreased 15 1/2" x 10 1/2" jelly roll pan. Refrigerate about 1 hour or until firm.

Combine cream cheese, sugar and vanilla. Stir until blended. Spread over chilled crust. Return to refrigerator and chill 1 hour. Melt 1/4 cup butter with remaining chocolate chips in a small saucepan. With spoon drizzle mixture over cream cheese layer. Chill 1 hour. Cut into 40 bars. Store in refrigerator.