Yield: 16 Servings
Measure | Ingredient |
---|---|
½ cup | Softened butter |
2 tablespoons | Vanilla custart powder |
4 ounces | Semi-sweet chocolate |
¼ cup | White sugar |
3 tablespoons | Half-n-half |
1 tablespoon | Butter |
5 tablespoons | Cocoa |
¼ cup | Creamed butter |
1 teaspoon | Vanilla |
2 cups | Sifted flour |
1 \N | Egg |
1ST LAYER: Place softened butter, white sugar, cocoa, vanilla and 1 egg in a bowl. Set bowl in a dish of boiling water. Stir until butter has melted and mixture resembles custard. Combine graham cracker crumbs, coconut and chopped walnuts. Blend well. Add to custard mixture. Pack evenly into a 9x9 pan.
2ND LAYER: Combine vanilla custard powder with half-n-half. Add creamed butter. Blend sifted powdered sugar. Spread over first layer. Let stand in freezer until hardened.
3RD LAYER: Melt chocolate with butter and spread over second layer. When set, cut into bars.
Restaurants in the NW usually served this with a thicker second layer, so I usually double the second layer. Looks really great when made in a pan with removeable sides and topped with white chocolate roses or shavings.
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