Ingredients
2 cups finely crushed graham cracker crumbs1 cup sweetened shredded coconut1/4 cup sugar1/4 cup baking cocoa1/2 cup plus 2 tablespoons butter, melted1 teaspoon vanilla extractFILLING:1/2 cup butter, softened2 cups confectioners’ sugar1 package (3.4 ounces) instant pistachio or lemon pudding mix3 tablespoons whole milkTOPPING:1 cup semisweet chocolate chips3 tablespoons butter
Preparation
Combine graham cracker crumbs, coconut, sugar and cocoa. Stir in melted butter and vanilla. Press onto bottom of a greased 9-in. square baking dish. Refrigerate 30 minutes.
For filling, beat softened butter until smooth. Add confectioners’ sugar, pudding mix and milk; beat until fluffy. Spread over crust. Refrigerate until firm, 1-1/2 to 2 hours.
For topping, microwave chocolate chips and butter on high, stirring every 30 seconds, until melted and smooth. Cool. Spread over pudding layer. Refrigerate until set. Cut into bars.
