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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 20 |
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These are wonderful little treats, and no bake too! Yield depending on size of squares, prep time includes chilling time Ingredients:
1/2 cup butter or 1/2 cup margarine |
1/4 cup sugar |
2 tablespoons unsweetened baking cocoa |
2 teaspoons vanilla |
1/4 teaspoon salt |
1 egg, slightly beaten |
1 cup slivered almonds, toasted and chopped |
1 3/4 cups vanilla wafer crumbs |
1/2 cup flaked coconut |
3 ounces semisweet chocolate |
1/3 cup butter, softened |
3 -4 tablespoons milk or 3 -4 tablespoons half-and-half cream |
1/2 teaspoon vanilla or 1/2 teaspoon almond extract |
3 cups sifted powdered sugar |
Directions:
1. In a heavy-bottomed saucepan, combine the first 6 ingredients; cook over low heat, stirring constantly, until butter melts and the mixture begins to thicken.
2. Remove from heat; add in the almonds, vanilla, wafer crumbs and coconut; stir well until combined.
3. Press firmly into an ungreased 9-inch baking pan.
4. Cover and chill.
5. Beat all the cream filling ingredients well.
6. Spread the cream filling over the almond mixture; cover and chill.
7. Remove from fridge, cut into 1-1/2-inch squares (or what ever size desired).
8. Remove from pan; place 1/2-inch apart on baking pan/sheet.
9. Place the chocolate squares in a zip-top heavy duty plastic bag.
10. Submerge in hot water until chocolate melts.
11. Cut a small hole in end of bag with scissors.
12. Drizzle chocolate over cream filling squares in a zig-zag pattern.
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