The layered cookies come with controversies and the discreet mention of sex. Oh my! (Chicago Tribune/Bill Hogan)

3 cups graham cracker crumbs
2 cups shredded coconut
1 cup finely chopped walnuts
1/4 milk
2 teaspoons vanilla
4 cups confectioners' sugar
8 ounces semisweet chocolate, chopped

Heat oven to 350 degrees. Grease 13-by-9-inch cake pan. Line with parchment paper, leaving 1-inch extending over long edges; set aside. Whisk together eggs, 1 cup of the melted butter, cocoa and sugar in large bowl; stir in crumbs, coconut and walnuts. Press evenly into prepared pan. Bake 10 minutes. Cool in pan on rack.

Stir together remaining 1/3 cup of the melted butter, milk and vanilla in medium bowl; beat in confectioner's sugar until smooth. Spread evenly over cooled base. Refrigerate until firm, about 45 minutes.

Place chocolate in a microwave-safe bowl with remaining 2 tablespoons of the butter. Heat 1 minute; stir. Heat 30 seconds; stir until melted and smooth. Spread evenly over filling. Score the surface into serving size pieces. Refrigerate until set, about 1 hour. Use parchment paper to lift bars from pan; peel off paper. Cut into bars.

Nutrition information:
Per bar: 184 calories, 50% of calories from fat, 11 g fat, 6 g saturated fat, 24 mg cholesterol, 22 g carbohydrates, 2 g protein, 47 mg sodium, 1 g fiber.