1/2 cup butter
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 TBSP. water
1 tsp. vanilla
2 cups powdered sugar
1/4 cup butter, softened
2 TBSP. milk
1 tsp. vanilla
1 1/2 ounces unsweetened baking chocolate

Line square pan, 9 x 9 x 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 tsp. 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.