| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Candy |
60 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Butter |
| 1 |
oz |
Unsweetened chocolate |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
|
Egg; beaten |
| 1 |
c |
Graham cracker crumbs |
| 1 |
c |
Oatmeal; uncooked |
| 1 |
c |
Grated coconut |
| 1/2 |
c |
Chopped pecans |
| 4 |
tb |
Butter |
| 2 |
c |
Powdered sugar |
| 3 |
ts |
Grand marnier |
| 1 |
tb |
Milk |
| 4 |
oz |
Unsweetened chocolate; melted |
INSTRUCTIONS
FILLING
TOPPING
In microwave, melt butter and chocolate for 2 minutes on high. Using the
steel blade in food processor, blend together the sugar, vanilla, egg,
graham cracker crumbs, oatmeal, coconut and nuts. Add the chocolate and
butter. Blend until dough forms a ball. Press into a 9x13 pan. Refrigerate
while making filling. In food processor, using steel blade, mix butter,
sugar, liqueur and milk. Spread over chocolate crumb mixture. Refrigerate.
Melt 4 squares of chocolate in a glass container in microwave for 3 to 5
minutes on high. Spread over filling. Chill. Cut into squares before
topping gets hard. These store in the refrigerator indefinitely. Yield: 60
to 70 small mints.
MARTHA H. CARLE (MRS. KENNETH)
STUTTGART, AR
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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