Categories: Desserts, Candies 
      Yield: 14 servings 
  
    3/4 c  Butter, divided 
      1    (1-oz.) baking chocolate 
  1 1/4 c  Sugar 
      2 t  Vanilla, divided 
      1    Egg 
      2 c  Crushed graham crackers 
      1 c  Flaked coconut 
    1/2 c  Nuts 
      2 T  Light cream 
      2 c  Confectioners' sugar 
      6 oz Semi-sweet chocolate 
           (1 generous cup, unmelted) 
      3 T  Paramount crystals 
           (optional) 
  
  Melt 1/2 cup butter and baking chocolate. Blend in sugar, 1 teaspoon 
  vanilla, egg, graham crackers, coconut, and nuts. Mix well with a spoon, 
  then with hands. Press mixture ungreased 11 1/2 x 7 1/2 x 1 1/2-inch pan; 
  refrigerate Mix together 1/4 cup butter, light cream, confectioners' sugar, 
  and 1 teaspoon vanilla; beat well. Spread over chocolate mixture in pan; 
  chill. Melt semi-sweet chocolate and paramount crystals over hot, not 
  boiling, water. Spread melted chocolate over white filling; chill. Cut into 
  1-inch squares. Store in refrigerator. Makes about 56 pieces.