Mix together in a small pot 1/2 cup butter; sugar, coca and egg.
Cook until melted and thicken. Remove
from heat and stir in vanilla. Set
aside. Mix graham crumbs,
coconut and nuts. Add cocoa
mixture and mix thoroughly. Press
firmly into greased 9-inch square pan.
Refrigerate 2 hours..
Combine 1/2 cup soft butter, vanilla pudding, powdered sugar and
just enough milk (few drops at a time) to make it spreading consistency. Mix
well and spread on top of crust. Refrigerate 1 hour.
Melt chocolate with 1 tablespoon butter and 2 tablespoons hot
water. Spread over chilled
filling. Refrigerate at least
one hour. Remove from
refrigerator 20 minutes before serving. Cut into nine squares.
Remove squares from pan. Cut
each square in half.
by Diana & Dick Gough