Chocolate Crust Coconut Squares

From the Cook's Chocolate Library, these are gooey and will keep for a week in an airtight container.

• Ready In: 1 hr 45 mins
• Serves: 9
• Yields: 9 squares

Ingredients

• 8  ounces chocolate graham crackers
• 1⁄3 cup butter
• 3⁄4 cup  canned evaporated milk
• 1  egg, beaten
• 1  teaspoon vanilla extract
• 2  tablespoons sugar
• 1⁄3 cup self-rising flour
• 1 1⁄3 cups unsweetened coconut
• 1 3⁄4 ounces  semisweet chocolate

Directions

1. Grease a shallow 8 inch square pan. Preheat oven to 375 degrees F.
2. Crush the cracker and a plastic bag or process in a food processor. Melt the butter in a pan and stir in the crushed crackers. Press the mixture into the base of the baking pan.
3. Beat together evaporate milk, egg, vanilla, and sugar until smooth. Add the flour and coconut. Pour over the cracker crust and use a spatula to level out the top.
4. Bake for 30 minutes or until the coconut has just turned golden.
5. Let cool 5 minutes in the pan, then cut into squares. Allow to remain in the pan until completely cooled.
6. Before serving, melt the semisweet chocolate and drizzle over the squares. Let the chocolate set.