Symphony Bars

Layer one:
1 cup soft butter
½ cup sugar
2 eggs
2 tsp. vanilla
2 Tablespoons cocoa
4 cups graham cracker crumbs
2 cups coconut
1/2 cup chopped pecans

Mix butter, sugar, eggs, vanilla and cocoa together. Mix remainder of ingredients and add to first mixture. Press evenly into a large jelly roll pan that has been sprayed with Pam.
Chill 15 minutes.

Layer two:
½ cup soft butter
¼ cup milk
2 cups powdered sugar
1 large box vanilla instant pudding
A few drops of yellow food coloring
Mix together and spread on first layer. (This looks like thick frosting.)

Layer three:
3 giant Hershey’s Symphony bars (4.25oz, blue package)
2 Tablespoons butter
Melt in microwave for one minute in glass dish. Continue to microwave another 30 seconds if needed. Stir chocolate until melted. (It usually does not take more than this.) Spread on second layer. Chill.

Score chocolate with sharp paring knife, and cut into squares. Serve chilled.

These really are my magnum opus, my "great work." I've been perfecting this recipe for over ten years, and I'm there. This was one of my first original recipes, the one for which I am most proud. It is my most requested recipe. The chocolate may not cover every single bit of your cookie sheet, but it should come close.
These must be served chilled. You have two raw eggs in your crust, so it needs to stay refrigerated for that reason. Plus, if these get warm, they are difficult to hold. The crust goes soft. Served chilled, they keep just the right firmness.
The blue symphony bars are the ones I use, the one's with nuts inside.
I really thought these would win me the million one day. Haven't made a cent, but you should be able to enjoy them without the fame or fortune.