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Base:

1/2 cup butter

1/4 cup granulated sugar

1 tablespoon cocoa powder

1 large egg

2 cups graham cracker crumbs

1 cup shredded coconut

1/2 cup roasted peanuts, chopped

1 teaspoon vanilla extract

1. In saucepan over low heat, cook butter, sugar, cocoa and egg until thickened and smooth, stirring constantly, about 5 minutes. Remove from heat. Add graham cracker crumbs, coconut, peanuts and vanilla; mix well.
2. Press evenly into buttered 9-inch square dish. Refrigerate until firm, about 15 minutes.

Filling:

1/2 cup peanut butter

2 tablespoons butter, softened

2 tablespoons instant vanilla pudding mix

2 cups powdered sugar

4 tablespoons milk

1. Mix well together and spread over base layer. Refrigerate 15 minutes.

Topping:

1 cup (6-ounces) semi-sweet chocolate chips

1 tablespoon vegetable shortening

1. Melt chocolate and shortening over hot water. (Or melt chocolate with shortening in microwave at 50% power for 3 minutes, stirring once.) Spread over filling layer. Cover and refrigerate until set, about 1 hour.
2. Bars keep for 2 weeks, covered, in refrigerator.

Makes 24 bars.