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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 24 |
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I found this yummy looking recipe in a Jello cookbook, but I haven't had time to try it yet. I'll post it here so I'll be sure not to lose it before I get to make it. Ingredients:
3 ounces unsweetened chocolate |
1/2 cup butter |
1 1/2 cups graham cracker crumbs |
1/2 cup chopped pecans (or 1/4 cup of each if desired) or 1/2 cup coconut (or 1/4 cup of each if desired) |
1 (3 ounce) package instant vanilla pudding |
1/3 cup butter, softened |
1/3 cup boiling water |
2 cups powdered sugar |
3 ounces semisweet chocolate |
1/2 cup cream |
Directions:
1. To make the crust, in a microwave safe mixing bowl, melt together 1 stick of butter and the unsweetened chocolate in the microwave oven 30 seconds at a time, stirring every 30 seconds till melted.
2. Then add the graham cracker crumbs and nuts and/or coconut and stir until blended.
3. Press into a 9 inch square pan and chill until firm.
4. Then make the filling by combining the pudding powder, 1/3 cup butter, boiling water, and powdered sugar using a mixer or food processor.
5. Spread this over the chilled crust and refrigerate for an hour while making the top layer.
6. Melting together the semi sweet chocolate and cream in a microwave safe bowl, 30 seconds at a time, stirring in between until melted and mixed well.
7. Spread evenly over the chilled bars and refrigerate until firm then cut into bars.
8. Cover and store refrigerated.
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