- 1 cup butter
- 2 1/4 cups powdered sugar
- 1/4 cup unsweetened cocoa
- 1 large egg
- 1¾ cups graham cracker crumbs
- 1 cup sweetened flaked dried coconut
- ½ cup chopped pecans
- 2 tablespoons milk
- 1 Tablespoon vanilla
- 3 ounces unsweetened chocolate
In a 2-3 quart pan, combine 6 tablespoons butter, ¼ cup sugar, and cocoa. Stir over low heat until butter melts. Off heat, beat in egg, mix in crumbs, coconut and pecans. Press mixture in bottom of an 8 inch square pan. Bake in a 350 degree oven until slightly darker, about 20 minutes. Let cool.
Beat ½ cup butter with remaining sugar, milk, and vanilla until fluffy. Spread over crust. In a bowl, combine 2 tablespoons butter and chocolate; set bowl in hot water. Stir often until chocolate is smooth; spread over filling. Cover and chill 1 hour or up to 2 days.
Cut into 25 squares.