| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Toronto | Choco1 | 30 | servings |
INGREDIENTS
| 1/2 | c | Butter |
| 1/4 | c | Sugar |
| 1/3 | c | Cocoa |
| 1 | ts | Vanilla |
| 1 | Egg; beaten | |
| 1 | c | Coconut; desiccated |
| 1 3/4 | c | Graham wafer crumbs |
| 1/2 | c | Almonds; chopped |
| 1/4 | c | Butter; softened |
| 1 | tb | Cherry juice |
| 2 | c | Icing sugar |
| 1/3 | c | Maraschino cherries; chopped |
| 2 | oz | Semisweet chocolate |
| 1 | tb | Butter |
INSTRUCTIONS
BASE FILLING TOP BASE: Cook butter, sugar, cocoa, vanilla & egg in saucepan over low heat, stirring constantly until custard begins to thicken. Remove from heat and stir in coconut, crumbs and almonds. Pat firmly into a greased 9" square pan . Chill for 1 hour. FILLING: Cream butter, cherry juice and extract. Gradually beat in icing sugar to a make a smooth spreading consistency. Stir in cherries. Spread over base and chill until firm. TOP: Heat chocolate and butter, stirring until smoothly melted. Drizzle chocolate over filling. Chill. Cut into bars. YIELD: 30 BARS SOURCE: _Tastefully Yours_, All Saint Kingsway Anglican Church, Toronto. Recipe by: <dlassiter@atsva.com> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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