1/2 c. butter
1/2 c. white sugar
5 tsp. cocoa
1 tsp. vanilla
1 egg

Combine the above in top of double boiler. Stir until butter is melted and mix resembles custard. Stir the entire time.

2 c. graham cracker crumbs
1 c. coconut
1/2 c. walnuts

Combine the above and add to custard mixture. Pack evenly and well into a 9 x 9 pan. Put in refrigerator to firm while you make the filling. Cream 1/4 cup butter. Combine 3 tablespoons milk with 2 tablespoons instant vanilla pudding powder. Cream pudding with butter. Blend in 2 cups powdered sugar. Spread over crumb base. Let stand in refrigerator or freezer until firm. Topping: Melt 4 squares semi sweet chocolate and 1 tablespoon butter. Spread over top of pudding filling. Cut into bars.

(This does not need to be refrigerated but it is difficult and looks messy to spread the top chocolate onto the white if the white is not quite firm).