Base: Melt butter and chocolate in top of double boiler,
remove from heat and cool. Beat egg in a mixing bowl, add
sugar, vanilla, chocolate mixture, coconut, nuts and graham
cracker crumbs. Spread this mixture in the bottom of a
2nd Layer: Cream butter and sugar. Add vanilla and milk to
make a thick frosting. If too thick to spread, add more milk. If
too thin, add more confectioner's sugar. Spread this frosting
over the base layer. Refrigerate to set.
Melt final 1 1/2 squares of chocolate and drizzle over the
frosting. Return to refrigerator to set. Cut into small squares
(a little of this goes a long way!) and store in tightly covered
container. Because egg is never fully cooked, I recommend
refrigerating at all times.