Directions

1. 1. Line a square pan, 9 by 9 by 2 inches, with aluminum foil.
2. 2. Melt butter and chocolate in a three quart saucepan over low heat, stirring frequently, until smooth; remove from heat.
3. 3. Stir in graham cracker crumbs, coconut, nuts, granulated sugar, water and vanilla. Press in pan. Refrigerate while continuing with recipe.
4. 4. In a mixing bowl combine powdered sugar, butter, milk and vanilla. Spread over refrigerated crumb mixture and return to refrigerator for 15 minutes.
5. 5. Melt the chocolate in a one quart saucepan over low heat, stirring frequently, until smooth. Drizzle over frosting.
6. 6. Refrigerate for two hours or until chocolate is almost firm. Remove from pan, using foil to lift. Fold back the foil and cut into 6 rows by 6 rows. Store covered in refrigerator.
7. 7. Note: For an easy way to drizzle, pour the melted chocolate into a small resealable bag. Cut a tiny hole at one end and squeeze chocolate over the bars.