Ingredients

1/4 cup sugar

1/4 cup baking cocoa

3/4 cup butter, cubed

2 large eggs, beaten

2 cups graham cracker crumbs

1 cup sweetened shredded coconut

1/2 cup chopped almonds, optional

FILLING:

2 cups confectioners' sugar

2 tablespoons instant vanilla pudding mix

1/4 cup butter, melted

3 tablespoons 2% milk

GLAZE:

3 ounces semisweet chocolate, chopped

1 tablespoon butter

Directions

Line an 8-in. square baking pan with foil, letting ends extend over sides by 1 in. In a large heavy saucepan, combine sugar and cocoa; add butter. Cook and stir over medium-low heat until butter is melted. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir until mixture reaches 160°. Remove from heat.

Stir in cracker crumbs, coconut and, if desired, almonds. Press into prepared pan. Refrigerate 30 minutes or until set.

For filling, in a small bowl, beat confectioners' sugar, pudding mix, butter and milk until smooth; spread over crust.

In a microwave, melt chocolate and butter; stir until smooth. Spread over top. Refrigerate until set. Using foil, lift bars out of pan. Discard foil; cut into bars.

Nutrition Facts

1 bar: 116 calories, 7g fat (4g saturated fat), 21mg cholesterol, 72mg sodium, 14g carbohydrate (11g sugars, 0 fiber), 1g protein.

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