1 cup butter or margarine
2/3 cup sugar
¾ cup cocoa powder
2 eggs, lightly beaten
2 teaspoons vanilla extract
2 cups flaked coconut
1 cup chopped pecans
16 whole graham crackers, finely crushed
Butter Icing (below)
Chocolate Topping (below)

Grease a 13x9-inch baking pan with butter.

In a large saucepan over low heat, melt butter and sugar.  Remove from heat.  Stir in cocoa, eggs, and vanilla.  Cook over low heat, stirring constantly, until mixture thickens; remove from heat.  Stir in coconut, pecans, and cracker crumbs.  Press into prepared baking pan.  Refrigerate for 1 hour.

Spread Butter Icing over the top of the chocolate mixture; refrigerate for 1 hour.  Spread Chocolate Topping over Butter Icing.  Refrigerate 3 to 4 hours.  Cut into bars.

BUTTER ICING

¼ cup butter or margarine, softened
1¾ cups confectioners’ sugar
1 egg

In a small bowl, combine all ingredients; beat until smooth.

CHOCOLATE TOPPING

1 cup semisweet chocolate morsels
1 tablespoon butter or margarine

In a small saucepan over low heat, melt chocolate morsels and butter, stirring constantly, until smooth.

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