• 1 cup(s) (1/2 lb.) butter, at room temperature
• 2 cup(s) powdered sugar
• 1 piece large egg
• 1 cup(s) graham cracker crumbs
• 1 cup(s) sweetened flaked dried coconut
• 1 cup(s) finely chopped pecans
• 1 cup(s) unsweetened cocoa powder
• 2 tablespoon milk
• 1 tablespoon vanilla
• 3 ounce unsweetened chocolate, chopped

1. In a 1- to 2-quart pan over low heat, melt 6 tablespoons butter; let cool. In a bowl, with an electric mixer on medium speed, beat melted butter, 1/4 cup powdered sugar, and the egg until well blended. Stir in graham cracker crumbs, coconut, pecans, and cocoa powder.
2. Press dough evenly into a buttered and floured 8-inch square baking pan. Bake in a 350° oven until slightly darker, about 20 minutes. Let cool completely.

3. Meanwhile, in a bowl, with an electric mixer on medium speed, beat 1/2 cup (1/4 lb.) butter, remaining 2 cups powdered sugar, the milk, and the vanilla until smooth. Spread mixture evenly over cooled crust.

4. In a 1- to 2-quart pan over very low heat, stir remaining 2 tablespoons butter and the chocolate until melted. Spread over filling. Cover and chill until the filling is firm enough to cut neatly, at least 2 hours. Cut into 25 squares.