—- CRUST —-
1/4 pound butter
1/4 cup sugar
1 oz unsweetened chocolate
1 teaspoon vanilla
1 egg; beaten
1 cup coconut
1/2 cup nuts; chopped
2 cup graham cracker crumbs

5 tablespoon butter
1 teaspoon vanilla
1 1/2 tablespoon milk
3 cup confectioner’s sugar

Make the crust: Melt butter and chocolate. Blend sugar, vanilla, egg, graham cracker crumbs, coconut, and nuts into chocolate-butter mixture. Press into 9×13 pan. Refrigerate while making filling.

Make the filling: Cream butter. Slowly add confectioners sugar, milk, and vanilla. Use more milk if needed. When thoroughly creamed, spread over crumb mixture (push down with your hands). Chill. Then pour melted, unsweetened chocolate over top. Refrigerate. Cut into squares before topping gets too hard.

Source: “Bitsy” Beasley


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