| 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>
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