After you melt the chocolate and butter or margarine, all the rest of the “cooking” is done in the refrigerator.
Melt the ½ cup butter or margarine and the 1 square chocolate in a saucepan. Add the sugar, vanilla, egg, graham cracker crumbs, coconut and nuts and mix thoroughly. Press into a 9x9-inch pan. Refrigerate.
Cream the ¼ cup butter with the milk, confectioners’ sugar and vanilla. Spread over the crumb mixture. Chill in the refrigerator.
Pour melted chocolate over the chilled mixture in the pan and spread evenly. Store in the refrigerator. Cut into squares before firm.