| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cookie | 16 | Servings | |
INGREDIENTS
| 1/2 | c | Softened butter |
| 2 | tb | Vanilla custart powder |
| 4 | oz | Semi-sweet chocolate |
| 1/4 | c | White sugar |
| 3 | tb | Half-n-half |
| 1 | tb | Butter |
| 5 | tb | Cocoa |
| 1/4 | c | Creamed butter |
| 1 | ts | Vanilla |
| 2 | c | Sifted flour |
| 1 | Egg |
INSTRUCTIONS
1ST LAYER: Place softened butter, white sugar, cocoa, vanilla and 1 egg in a bowl. Set bowl in a dish of boiling water. Stir until butter has melted and mixture resembles custard. Combine graham cracker crumbs, coconut and chopped walnuts. Blend well. Add to custard mixture. Pack evenly into a 9x9 pan. 2ND LAYER: Combine vanilla custard powder with half-n-half. Add creamed butter. Blend sifted powdered sugar. Spread over first layer. Let stand in freezer until hardened. 3RD LAYER: Melt chocolate with butter and spread over second layer. When set, cut into bars. Restaurants in the NW usually served this with a thicker second layer, so I usually double the second layer. Looks really great when made in a pan with removeable sides and topped with white chocolate roses or shavings. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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