Base

3 squares (oz.) semi-sweet chocolate
3 cups graham cracker crumbs
1 1/2 cup coconut
3/4 cup softened butter
3/4 cup chopped walnuts
3 tablespoons sugar
1 1/2 teaspoon vanilla
2 eggs

Filling

1 cup butter, softened
3 or more TBSP cream
3-4 tablespoons instant vanilla pudding or custard powder
2-3 cups confectioners (powdered) sugar

Glaze

12 – 18 oz semi-sweet chocolate
~1 cube butter

Base

Combine ingredients. Press into 9 by 13 inch square cake pan. Chill.

Filling

Combine butter, cream, and custard powder or pudding mix. Blend in confectioner's sugar until it reaches the consistency of icing. Spread over base. Chill at least 15 minutes.

Glaze

Melt chocolate and butter in the microwave at 10 second intervals, stirring in between. Melt until it's a spreadable consistency. Spread over custard layer. Chill.

Store in refrigerator, covered, up to 1 month. Makes 24 bars.

Serve chilled. They're rich, so small portions may be appropriate.