| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Canadian |
Desserts, Chocolate |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Crisco (golden) |
| 1/4 |
c |
White sugar |
| 1/3 |
c |
Cocoa |
| 1 |
ts |
Vanilla |
| 1 |
|
Egg, beaten |
| 1 1/2 |
|
Graham wafer crumbs |
| 1 |
c |
Coconut, flaked |
| 1/2 |
c |
Finely chopped walnuts |
|
|
FILLING |
| 1/4 |
c |
Crisco (golden) |
| 3 |
tb |
Custard powder |
| 3 |
tb |
Milk |
| 1 |
ts |
Vanilla |
| 2 |
c |
Icing sugar |
|
|
TOP |
| 4 |
|
Squares semi sweet chocolate |
| 1 1/2 |
ts |
Crisco, (golden) |
INSTRUCTIONS
BASE
BASE: Cook crisco, sugar, cocoa, and vanilla in saucepan over low
heat,stirring until smooth. Add beaten egg, heat just until mixture starts
to thicken. Remove from heat. Stir in crumbs, coconut, and add walnuts. Mix
well to blend chocolate into crumbs. Press firmly into greased 9 inch
square cake pan. Chill at least 1/2 hour.
FILLING: Cream crisco, custard powder, milk and vanilla in small bowl
until blended. Gradually add icing sugar, beating until smooth, then beat
at high speed of electric mixer until light and creamy, adding a little
more milk if necessary. Spread evenly over first layer in pan. Chill until
firm, about 1/2 hour.
TOP: Heat chocolate and crisco on low heat, stirring until smoothly melted.
Qucikly spread chocolate evenly over filling. Chill until firm. Cut into
bars.
Origin: Canadian Living, December 1991, Crisco Ad Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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