BOTTOM LAYER:

1/2 cup (1 stick) butter
1/4 cup sugar
5 tbsp. cocoa
1 egg
1 tsp. vanilla
1 1/2 to 2 cups graham cracker crumbs
1 cup coconut flakes
1/2 cup walnuts, chopped fine

Lightly grease 9-inch square pan. Melt butter; stir in sugar and cocoa. Remove from heat; add egg and vanilla. Stir in cracker crumbs, coconut flakes and walnuts. Press into pan.

MIDDLE LAYER:

1/4 cup (1/2 stick) butter
3 tbsp. milk
2 tbsp. Bird's custard-style pudding mix
2 cups confectioners' sugar

Cream butter, milk, custard powder and confectioners' sugar. Spread over bottom layer. Put into freezer for 7 minutes.

TOP LAYER:

4 (1 oz. ea.) squares semi-sweet chocolate

Melt semi-sweet chocolate. Remove bars from freezer and drizzle chocolate over top. Cut into small squares.