1 cup margarine, divided
16 ounces semi-sweet chocolate chips, divided
1-3/4 cup Graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped nuts
8 oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla

Combine 3/4 cup margarine and 1/3 cup chocolate chips in a large
saucepan.  Cook until smooth.  Add crumbs, coconut, and nuts.  Mix
well.  Press in an ungreased 15" x 10-1/2" jelly roll pan.  
Refrigerate about 1 hour.

Combine cream cheese, sugar and vanilla.  Blend until soft. Spread
over chilled crust.  Return to refrigerator and chill about 1 hour.

Melt 1/4 cup of margarine and rest of chocolate bits.  Drizzle
over cream cheese.  Refrigerate one hour.  Cut into 40 bars.  Store
in refrigerator.