| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cookie |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Melted butter |
| 1/4 |
c |
Granulated sugar |
| 1/3 |
c |
Cocoa |
| 1 |
|
Egg |
| 2 |
c |
Graham wafer crumbs |
| 1 |
c |
Flaked coconut |
| 1/2 |
c |
Chopped walnuts |
| 1/4 |
c |
Butter |
| 2 |
tb |
Custard powder |
| 1 |
ts |
Vanilla |
| 3 |
tb |
Milk |
| 2 |
c |
Sifted icing sugar |
| 3 |
oz |
Semisweet chocolate |
| 1 |
tb |
Butter |
INSTRUCTIONS
BASE
FILLING
ICING
Mix together all the base ingredients (butter, sugar, cocoa, egg, graham
wafer crumbs, coconut, and walnuts). Press the mixture into a 9-inch
square pan and refrigerate.
To make the filling, cream together butter, custard, and vanilla. Gradually
blend in milk and icing sugar alternately. After filling is smooth, spread
onto the base, and refrigerate well before putting the icing on.
To make the icing, melt chocolate and butter together. Spread on chilled
mixture. Refrigerate until chocolate sets. If you let it sit too long in
the fridge, the icing will "crack" when you try to slice it. Once the
chocolate has set, cut into bars and store in fridge.
Note that you can use your microwave for all the ingredients that need to
be melted.
A nice touch at Christmas is to substitute peppermint extract for vanilla
in the filling, and tint it green with food colouring.
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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