• Top Layer
• Combine 1/2 cup butter (cut into 1 Tbsp chunks), 1/4 cup sugar, and 4 Tbsp cocoa powder in the top of a double boiler. Stir until completely combined.
• Add 1 beaten egg, mixing well and cooking for about 1 minute.
• Add 1 tsp vanilla
• In a separate bowl, mix together 2 cups crushed graham crackers, 1 cup coconut, and 1/2 cup chopped nuts (I like to chop mine fine).
• Combine the two mixtures together, and pat down firmly in a greased 9×13″ pan.

Middle Layer

• Cream all icing ingredients (4 cups powdered sugar, 1/2 cup softened butter, 1/2 cup cream, and 4 Tbsp powdered instant vanilla pudding) together until thick.
• Spread on top of the first layer. This can be thick and difficult to spread. You can add water to your spatula to aid in the process.
• Refrigerate 2-3 hours.

Top Layer

• After the bars have spent their 2-3 hours in the refrigerator, melt the chocolate and butter together in a double boiler, stirring as it melts. Spread quickly over the top. Refrigerate until solid.