| 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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