YIELD Makes about 3 dozen squares
INGREDIENTS
1/2 cup plus 1 teaspoon butter, divided 1/4 cup granulated sugar 1/4 cup unsweetened cocoa powder 1 egg 1/4 teaspoon salt 1‑1/2 cups graham cracker crumbs 3/4 cup flaked coconut 1/2 cup chopped pecans 1/3 cup butter, softened 1 package (3 ounces) cream cheese, softened 1 teaspoon vanilla 1 cup powdered sugar 1 (2-ounce) dark sweet or bittersweet candy bar, broken into 1/2-inch piecesPREPARATION:
- Line 9-inch square baking pan with foil, shiny side up, allowing 2-inch overhang on sides. Set aside.
- For crust, combine 1/2 cup butter, sugar, cocoa, egg and salt in medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens, about 2 minutes. Remove from heat; stir in graham cracker crumbs, coconut and pecans. Press evenly into prepared baking pan.
- For filling, beat 1/3 cup softened butter, cream cheese and vanilla in small bowl until smooth. Gradually beat in powdered sugar. Spread over crust; refrigerate 30 minutes.
- For glaze, combine candy bar pieces and remaining 1 teaspoon butter in small resealable bag; seal. Microwave on HIGH 50 seconds. Turn bag over; heat on HIGH 40 to 50 seconds or until melted. Knead bag until mixture is smooth. Cut tiny corner off bag; drizzle chocolate over filling. Refrigerate until firm, about 20 minutes. Remove squares from pan using foil. Cut into 1-1/2-inch squares.