Napoleon Cremes - cooking recipe

Ingredients

1 cup butter, divided
1/4 cup sugar
1/4 cup cocoa
1 teaspoon vanilla
1 egg, slightly beaten
2 cups graham cracker crumbs
1 cup flaked coconut
3 tablespoons milk
1 (3 3/4 ounce) vanilla instant pudding mix
2 cups confectioners' sugar
1 (6 ounce) package chocolate chips
2 tablespoons butter
1 tablespoon paraffin wax (optional)

Preparation

Butter a 9-inch square pan.
In top of a double boiler: combine 1/2 c butter, sugar, cocoa, vanilla. Cook over simmering water until the butter is melted. Stir in the slightly beaten egg.
Continue cooking, stirring, until the mixture is thick (about 3 minutes). Blend in crumbs and coconut.
Press the mixture in the prepared pan.
In a bowl, cream 1/2 cup of butter. Stir in milk, pudding mix, and confectioners sugar. Beat until light and fluffy.
Spread mixture evenly over the crust mixture in the pan.
Chill until firm.
In a double boiler, melt chocolate, 2 tbsp butter and paraffin. Cool, spread over pudding layer. Chill.
Cut into 2 x 3/4 inch bars.