- 1/2 cup butter (no substitutes)
- 5 tablespoons baking cocoa
- 1/4 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1 cup flaked coconut
- 1/2 cup chopped walnuts
- FILLING:
- 1/4 cup butter (no substitutes), softened
- 3 tablespoons milk
- 2 tablespoons instant vanilla pudding mix
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- GLAZE:
- 4 (1 ounce) squares semisweet chocolate
- 1 tablespoon butter (no substitutes)
- In the top of a double boiler, combine butter, cocoa, sugar, egg and vanilla. Cook and stir over simmering water until mixture reaches 160 degrees F and is thickened. In a large bowl, combine graham cracker crumbs, coconut and walnuts. Stir in cocoa mixture; blend well. Press into a greased 9-in. square baking pan; set aside. For filling, combine butter, milk and pudding mix in a mixing bowl. Gradually beat in confectioners' sugar and vanilla until smooth; spread over crust. For glaze, melt chocolate and butter; spread over filling. Cover and refrigerate until set. Cut into bars.