Makes 24 bars.
Base:
2 squares Bakers, semi-sweet chocolate melted and cooled
2 cups graham wafer crumbs
¼ cup butter, softened
3 tablespoons milk
2 tbsp. Birds Custard Powder
2 cups icing sugar, sifted
Glaze:
4 squares Bakers Semi-Sweet Chocolate
1 tbsp. butter
Instructions
Base: Combine all base ingredients; mix well. Press into 9 square cake pan. Chill.
Filling: Combine butter, milk and custard powder. Blend in icing sugar until smooth. Spread over base; chill at least 15 minutes.
Glaze: Partially melt chocolate squares with butter over a double boiler, over hot water. Remove from heat and stir until completely melted. Spread over custard layer. Chill. Store in the refrigerator. Can also be frozen.
Charlotte
IngredientsBase:
2 squares Bakers, semi-sweet chocolate melted and cooled
2 cups graham wafer crumbs
1 cup flaked coconut
½ cup butter, softened
½ cup chopped walnuts
2 tablespoons sugar
1 tsp. vanilla
1 egg
Filling:
3 tablespoons milk
2 tbsp. Birds Custard Powder
2 cups icing sugar, sifted
Glaze:
4 squares Bakers Semi-Sweet Chocolate
1 tbsp. butter
Base: Combine all base ingredients; mix well. Press into 9 square cake pan. Chill.
Filling: Combine butter, milk and custard powder. Blend in icing sugar until smooth. Spread over base; chill at least 15 minutes.
Glaze: Partially melt chocolate squares with butter over a double boiler, over hot water. Remove from heat and stir until completely melted. Spread over custard layer. Chill. Store in the refrigerator. Can also be frozen.
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