| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Desserts, Candies | 14 | Servings | |
INGREDIENTS
| 3/4 | c | Butter, divided |
| 1 | (1-oz.) baking chocolate | |
| 1 1/4 | c | Sugar |
| 2 | ts | Vanilla, divided |
| 1 | Egg | |
| 2 | c | Crushed graham crackers |
| 1 | c | Flaked coconut |
| 1/2 | c | Nuts |
| 2 | tb | Light cream |
| 2 | c | Confectioners' sugar |
| 6 | oz | Semi-sweet chocolate |
| (1 generous cup, unmelted) | ||
| 3 | tb | Paramount crystals |
| (optional) |
INSTRUCTIONS
Melt 1/2 cup butter and baking chocolate. Blend in sugar, 1 teaspoon vanilla, egg, graham crackers, coconut, and nuts. Mix well with a spoon, then with hands. Press mixture ungreased 11 1/2 x 7 1/2 x 1 1/2-inch pan; refrigerate Mix together 1/4 cup butter, light cream, confectioners' sugar, and 1 teaspoon vanilla; beat well. Spread over chocolate mixture in pan; chill. Melt semi-sweet chocolate and paramount crystals over hot, not boiling, water. Spread melted chocolate over white filling; chill. Cut into 1-inch squares. Store in refrigerator. Makes about 56 pieces. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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