• 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 

Cooking directions:

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.

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