1 1/2 sticks butter
1 c. sugar
1/2 c. evaporated milk
1 egg
1 c. coconut
1 c. graham cracker crumbs
1/2 c. pecans

Line a 9 x 13 inch pan with graham crackers. For the filling, melt 1 1/2 sticks butter and add sugar, evaporated milk, and egg. Mix and cook over low heat until thick, stirring constantly. Add to filling, coconut, graham cracker crumbs, and pecans. Spread over graham crackers in pan. Cover with another layer of graham crackers.

ICING:

1 stick butter
2 c. confectioners' sugar
1 tsp. vanilla
1-3 tbsp. evaporated milk

For the Icing, melt 1 stick butter. Mix the butter, confectioners' sugar, vanilla, and evaporated milk. Combine and whip in mixer. Pour and spread on top of crackers. Put in refrigerator to chill. These bars can be frozen.