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

ICING INGREDIENTS:

2 c. confectioners' sugar
1/2 c. butter, softened
3 tbsp. English dessert mix (Bird's)
2 tbsp. milk
4 oz. semi-sweet chocolate

To make crust: Place butter, sugar, cocoa and vanilla in saucepan. Cook, stirring until sugar is dissolved. Add egg and mix well. Remove from heat and stir in graham cracker crumbs and nuts. Spread in an 8 x 12 inch pan and refrigerate until cold.

To make icing: Combine confectioners' sugar, butter, dessert mix and milk. Beat well. Spread over cold crust and refrigerate 30 minutes. Melt chocolate and spread evenly over the icing. Refrigerate until chilled. Cut into squares. Keep refrigerated until ready to serve. Makes 24 or 30 squares.