(optional) Melt half 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 11.5 x 7.5 x 4 cm pan; refrigerate Mix together quarter 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 3 cm squares. Store in refrigerator. Makes about 56 pieces.