Real Recipes

1/2 cup butter or margarine
1 1/2 ounces unsweetened baking chocolate
1 3/4 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped nuts
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla
2 cups powdered sugar
1/4 cup butter or margarine — softened
2 tablespoons milk
1 teaspoon vanilla
1 1/2 ounces unsweetened baking chocolate

Line square pan, 9 × 9 × 2 inches, with aluminum foil. Melt 1/2 cup
butter and 1 1/2 ounces chocolate in 3-quart saucepan over low heat,
stirring frequently, until smooth; remove from heat. Stir in graham
cracker crumbs, coconut, nuts, granulated sugar, water and 1
teaspoon vanilla. Press in pan. Refrigerate while continuing with recipe.
Mix remaining ingredients except chocolate. Spread over refrigerated
crumb mixture. Refrigerate 15 minutes.
Melt 1 1/2 ounces chocolate in 1-quart saucepan over low heat,
stirring frequently, until smooth. Drizzle over frosting. Refrigerate
about 2 hours or until chocolate is almost firm. Remove from pan,
using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Store
covered in refrigerator.