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Base:

2 squares (2-ounces) semi-sweet chocolate

2 cups graham cracker crumbs

1 cup coconut

1/2 cup softened butter

1/2 cup chopped walnuts

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1 large egg

1. Combine ingredients. Press into 9-inch square cake pan. Chill.

Filling:

1/4 cup butter, softened

3 tablespoons milk

2 tablespoons instant vanilla pudding

2 cups powdered sugar

1. Combine butter, milk, and custard powder. Blend in powdered sugar. Spread over base. Chill at least 15 minutes.

Glaze:

4 squares (4-ounces) semi-sweet chocolate

1 tablespoon butter

1. Partially melt chocolate and butter. Remove from heat and stir until melted. Spread over custard layer. Serve chilled.
2. Store in refrigerator, covered, up to 1 month.

Makes 24 bars.