BASE
FILLING
TOPPING
BASE: Cook butter, sugar, cocoa, vanilla & egg in saucepan over low heat
heat, stirring constantly until custard begins to thicken. Remove from heat
and stir in coconut, crumbs and almonds. Pat firmly into a greased 9 pan
inch 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
Posted to MC-Recipe Digest V1 #801 by Nancy Berry <nlberry@prodigy.net> on
Sep 24, 1997
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”
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