Ingredients:

6 tablespoons butter
1/4 cup powdered sugar
1/4 cup unsweetened cocoa powder

1 teaspoon pure vanilla extract (Bourbon or Mexican is best)
1 egg, lightly beaten
1 3/4 cup graham cracker crumbs
1 cup sweetened flaked coconut
1/2 cup chopped and toasted pecans or walnuts

1/2 cup butter
2 cups powdered sugar
2 tablespoons milk
1 tablespoon vanilla extract

2 tablespoons butter
3 squares (1 ounce) semisweet chocolate

Preparation:

In a large saucepan, combine first 3 ingredients. Stir over low heat until butter is melted. Remove from heat and add 1 teaspoon vanilla and egg, mix well. Stir in crumbs, coconut and nuts. Press mixture firmly into bottom of an 8 inch square baking dish.

Bake at 350 degrees for 20 minutes. Remove pan to wire rack and let cool.

Beat third set of ingredients (butter, powdered sugar, milk and vanilla) until light and fluffy. Spread over crust. Over low heat on stovetop, or in microwave, melt together the remaining 2 tablespoons butter and chocolate squares. Mix until smooth. Spread over filling. Cover and chill at least 1 hour.