Makes about 30 bars
Bottom Layer:
½ cup butter
¼ cup granulated sugar
1/3 cup cocoa
1 tsp. vanilla
1 egg beaten
1 cup desiccated coconut
1 ¾ cups graham wafer crumbs
½ cup chopped almonds
Filling:
¼ cup butter, softened
2 tbsp. cherry juice
1 tsp. almond extract
2 cups sifted icing sugar
1/3 cup chopped maraschino cherries
Top Layer:
2 squares semi-sweet chocolate
1 tablespoon butter
Instructions
Bottom layer:
Cook butter, sugar, cocoa, vanilla and beaten egg in a saucepan over low heat, stirring constantly, until mixture begins to thicken. Remove from heat and stir in coconut, crumbs and almonds. Pat firmly into a greased 9" square cake pan. Chill for at least 1 hour.
Filling:
Cream butter, cherry juice and extract. Gradually beat in icing sugar to make a smooth spreading consistency. Stir in cherries. Spread over first layer in pan. Chill until firm.
Top Layer:
Heat chocolate and butter, stirring until smoothly melted. Drizzle chocolate over filling. Chill.
Agnes
IngredientsBottom Layer:
½ cup butter
¼ cup granulated sugar
1/3 cup cocoa
1 tsp. vanilla
1 egg beaten
1 cup desiccated coconut
1 ¾ cups graham wafer crumbs
½ cup chopped almonds
Filling:
¼ cup butter, softened
2 tbsp. cherry juice
1 tsp. almond extract
2 cups sifted icing sugar
1/3 cup chopped maraschino cherries
Top Layer:
2 squares semi-sweet chocolate
1 tablespoon butter
Instructions
Bottom layer:
Cook butter, sugar, cocoa, vanilla and beaten egg in a saucepan over low heat, stirring constantly, until mixture begins to thicken. Remove from heat and stir in coconut, crumbs and almonds. Pat firmly into a greased 9" square cake pan. Chill for at least 1 hour.
Filling:
Cream butter, cherry juice and extract. Gradually beat in icing sugar to make a smooth spreading consistency. Stir in cherries. Spread over first layer in pan. Chill until firm.
Top Layer:
Heat chocolate and butter, stirring until smoothly melted. Drizzle chocolate over filling. Chill.
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