Hy-Vee Recipes and Ideas

Directions

1. Step1
   Grease an 8-by-8-inch baking dish; set aside.
2. Step2
   In a medium saucepan, melt 1/2 cup butter over medium-low heat. Remove from heat.
3. Step3
   Stir in Hot Cocoa Mix, then gradually whisk in beaten egg. Return saucepan to heat and cook for 1 to 2 minutes or until glossy and thick. Remove from heat and stir in graham cracker crumbs, coconut, pecans and vanilla. Mixture will be thick.
4. Step4
   Press evenly onto the bottom of the prepared dish. Cover and refrigerate for 30 minutes or until firm.
5. Step5
   Meanwhile, in a large mixing bowl, beat 1/4 cup butter, cream and pudding mix with an electric mixer on medium to high speed until fluffy. Add powdered sugar and beat for 1 minute more or until smooth. Spread evenly over the chilled crust. Cover and refrigerate for 30 minutes or until firm.
6. Step6
   Place a heatproof bowl over a saucepan of simmering water. Add chocolate and remaining 2 tablespoons butter to bowl and stir until melted. Spread melted chocolate evenly over filling. Cover with plastic wrap and refrigerate for 10 minutes or just until chocolate has set.
7. Step7
   Using a sharp knife, cut into squares. Store in an airtight container in the refrigerator for up to 3 days.