Rum Nut Squares

• 1 1/2 sticks margarine
• 1 c. sugar
• 1 1/2 c. milk
• 1 egg
• 1 box graham crackers
• 1 can Angel Flake coconut
• 1 c. chopped pecans

1. Put margarine in a large saucepan with sugar, milk and slightly beaten egg.
2. Stir and bring to boil, then boil 2 minutes, stirring constantly.
3. Remove from heat to cool slightly.
4. Line a broiler pan or cookie sheet with aluminum foil.
5. Cover this with whole graham crackers (use 1 of the 3 packs in a 1 pound box).
6. Line them up row after row.
7. Crush enough crackers from the second pack to make 1 1/2 cup crumbs.
8. Add these to the saucepan mixture.
9. Add can of coconut and pecans.
10. Mix just until blended and pour or spoon over layer of graham crackers.
11. This makes a thick filling.
12. Top it with a layer of whole graham crackers (the third pack).
13. Frost with Icing.

margarine, sugar, milk, egg, graham crackers, angel, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=305316 (may not work)