| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Cookies |
1 |
Servings |
INGREDIENTS
| 5 |
tb |
Cocoa |
| 1/2 |
c |
Butter |
| 1/4 |
c |
White sugar |
| 1 |
|
Egg |
| 1/2 |
ts |
Vanilla |
| 2 |
c |
Graham wafer crumbs |
| 1 1/4 |
c |
Icing sugar |
| 1/2 |
c |
Butter |
| 3 |
tb |
Custard (Birds) |
|
|
Milk |
| 3 |
|
Squares semi-sweet chocolate |
| 2 |
tb |
Butter |
| 2 |
dr |
Vanilla |
INSTRUCTIONS
FILLING
ICING
~------From the library of Charlie in philly CJPV06A----------------
In a large saucepan melt the butter and stir in the cocoa and sugar. Add 1
beaten egg with the vanilla to the melted butter. Add the 2 cups of
"Graham" wafers and mix well. Press this mixture into the bottom of a
lightly greased 9*9 inch pan. Place in the refrigerator. FILLING: Beat
together icing sugar, butter, and custard. Add a little milk if needed to
make a smooth dough. Spread on first layer and return to the refrigerator.
TOPPING: Melt chocolate, butter and vanilla in a saucepan. Work quickly to
get a smooth even layer. Return to the refrigerator to set. Cut into bars.
Refrigerate.
Posted to MC-Recipe Digest V1 #801 by Nancy Berry <nlberry@prodigy.net> on
Sep 24, 1997
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