| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Canadian |
Desserts |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1/4 |
c |
Sugar; granulated |
| 1/3 |
c |
Cocoa powder; unsweetened |
| 1 |
|
Egg; beaten |
| 1 3/4 |
c |
Graham wafer cracker crumbs |
| 1/2 |
c |
Nuts; finely chopped |
| 1 |
c |
Coconut; shredded |
| 1/2 |
c |
Butter |
| 3 |
tb |
Light cream |
| 2 |
tb |
Custard powder; * |
| 2 |
c |
Icing Sugar |
| 4 |
oz |
Semisweet chocolate |
| 2 |
tb |
Butter |
INSTRUCTIONS
BOTTOM LAYER
MIDDLE LAYER
TOP LAYER
Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg and
cook until thickened. Add crumbs, nuts and coconut. Press into ungreased 9
inch square pan.
Middle Layer: Beat together butter, cream, custard powder and sugar; spread
over base. Chill.
Top Layer: Melt chocolate with butter; cool slightly. Pour over second
layer; chill. Cut into bars.
Posted to MC-Recipe Digest V1 #801 by Nancy Berry <[email protected]> on
Sep 24, 1997
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