2 (1 ounce) squares unsweetened chocolate, chopped
3/4 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups graham cracker crumbs
1/2 cup butter
1/2 cup white sugar
2 tablespoons all-purpose flour
1/2 cup chopped walnuts
1/2 cup mini semisweet chocolate chips
1 (18.25 ounce) package baking sheets
1/3 cup melted coconut
1/3 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Press the graham cracker crumbs and butter together on a medium-sized, springform pan. Cookies will on a baking sheet should be firm but pliable.
Melt remaining white and chow mein bars in the large bowl; set aside. In a small bowl, stir together 1/2 cup of graham cracker crumbs and 1/2 cup butter. Dip chocolate pieces in melted chocolate until all dried. Rub sugar into chocolate and eggs until well blended. Stir in vanilla extract. Spread evenly into prepared pan.
Bake 15 to 20 minutes or just until a toothpick inserted into the center comes out clean. Cool completely. Remove from pan; reserve an extra 2 tablespoons for subsequent bars.
In a small bowl, combine 1/2 cup graham cracker crumbs, 1/2 cup butter, 3/4 cup white sugar and 1/2 cup flour. Stir all together in quick succession, until smooth. Let stand 5 minutes to harden. Drop coconut in hot water and gently stir.
In numerous small shallow bowls, combine remaining graham cracker crumbs, 1/2 cup butter, 3/4 cup sugar, 1/2 cup flour, 1/2 cup chopped walnuts, 1/2 cup chocolate chips, 1/2 cup raisins and reserved graham crumbs. Beat thoroughly for 4 to 5 minutes; garnish with reserved graham crumbs. Slide each piece of caramel filling over filled crust to press down.