1 cup unsalted butter
6 ounces semi-sweet chocolate squares
1 cup angel flake coconut
1½ cups graham cracker crumbs
16 ounces cream cheese; softened
1 cup granulated sugar
1 teaspoon vanilla
1. Microwave ¾ cups butter and 2 ounce chocolate squares on HIGH 1 to 2 minutes, stirring every 30 seconds until melted.
2. Stir in crumbs, coconut and pecans. Press into bottom of 13-inch-by-9-inch baking pan; chill 30 minutes.
3. Mix cream cheese, sugar and vanilla until well blended. Spread over crust; chill 30 minutes.
4. Microwave remaining butter and chocolate squares on HIGH 1 to 2 minutes, stirring every 30 seconds until melted. Spread over cream cheese layer. Chill. Cut into squares.
Makes 4 dozen