Crust:

1/2 cup margarine or butter

1/4 cup unsweetened cocoa

2 tsp vanilla

1 egg, slightly beaten

2 cups graham cracker crumbs

1/2 cup powdered sugar

1/2 cup shredded coconut

1/2 cup chopped nuts

Filling:

1/2 cup margarine or butter

1/2 cup milk

1 (3-1/8 oz) pkg vanilla pudding mix (not instant)

3 cups powdered sugar

Topping:

1 (8 oz) bar milk chocolate, cut into pieces

1 tbs graham cracker crumbs

Grease 13-x 9-inch pan. In medium saucepan over low heat, melt 1/2 cup margarine and cocoa. Remove from heat. Add vanilla and egg; mix well. Stir in 2 cups crumbs, 1/2 cup powdered sugar, coconut, and nuts; mix well. Press mixture in bottom of prepared pan. Refrigerate. In medium saucepan over low heat, melt 1/2 cup margarine. Blend in milk and pudding mix, stirring constantly until mixture thickens slightly, about 5 minutes. Beat in powdered sugar until smooth. Spread over crust. Refrigerate 20 to 30 minutes or until set. In small saucepan over low heat, melt chocolate, stirring constantly. Spread evenly over filling. Sprinkle with 1 tbs crumbs. Refrigerate 10 to 15 minutes to set chocolate; cut into bars. Store in refrigerator. Yield: 36 bars.