Ingredients:

Base:
1/2 c. butter
1/4 c. sugar
5 tbsp. cocoa powder
1 egg, lightly beaten
1 tsp. vanilla
1-1/2 c. graham cracker crumbs
1 c. shredded coconut
1/2 c. chopped walnuts

Filling:
1/3 c. butter
3 tbsp vanilla instant Jell-O pudding powder
1/4 c. milk
3 c. sifted powdered sugar

Topping:
2 tbsp. Butter
8 oz. semisweet chocolate

Directions:

Base:
Melt butter in heavy saucepan. Stir in sugar and cocoa until smooth.
Whisk egg with vanilla and stir into butter mixture. Remove from heat.
Stir in crumbs, coconut and nuts. Press evenly over bottom of greased 9" square pan.  
Chill in fridge until set, at least 20 min.
Filling:
Whip butter until light. Beat in instant pudding powder and milk.
Gradually beat in sugar. Spread over chilled base and let set in fridge.
Topping:
Melt together butter & chocolate ; stir until smooth.
Spread in even layer over chilled filling.  
Store in fridge until chocolate topping begins to harden. Score topping into small bars.
Cut before totally solid; use hot knife, wipe clean between cuts.  
Store in fridge or freeze for up to 2 months. These look beautiful on a tray of goodies.