Ingredients:
3/4 cup + 2 tsp. Butter
1/4 cup Sugar
1/2 cup Cocoa
1/2 cup Walnuts, chopped
1 cup Coconut
2 cups Graham Cracker Crumbs
1 tsp. Vanilla
1 Egg
2 tbsp. Vanilla Pudding (Jello)
3 tbsp. Milk
2 cups Confectioner's Sugar
6 oz. Semisweet Chocolate (6 squares)

Procedure:

Crust:  Butter an 8" square (glass, Pyrex type) baking pan. In a medium saucepan, melt 1/2 cup butter. Combine sugar, cocoa, crumbs, coconut, walnuts, vanilla, and egg. Stir until well blended. Transfer the mixture to the glass pan and press it with a fork. Set aside.

Icing:  Beat 1/4 cup butter until smooth. Add vanilla pudding, milk, and gradually add the confectioner's sugar. Stir until smooth. Spoon the icing evenly to create a layer over the crust. Refrigerate for 30 to 45 minutes.

Chocolate Topping:  In a small saucepan, melt the semisweet chocolate and 2 tbsp. butter, stirring constantly. Spoon the mixture over the icing while spreading it in an even layer. Refrigerate for one to one and one-half hours. Cut into small squares and transfer to a serving tray.