Yield: 60 Servings
|1 ounce||Unsweetened chocolate|
|1 cup||Graham cracker crumbs|
|1 cup||Oatmeal; uncooked|
|1 cup||Grated coconut|
|½ cup||Chopped pecans|
|2 cups||Powdered sugar|
|3 teaspoons||Grand marnier|
|4 ounces||Unsweetened chocolate; melted|
In microwave, melt butter and chocolate for 2 minutes on high. Using the steel blade in food processor, blend together the sugar, vanilla, egg, graham cracker crumbs, oatmeal, coconut and nuts. Add the chocolate and butter. Blend until dough forms a ball. Press into a 9x13 pan. Refrigerate while making filling. In food processor, using steel blade, mix butter, sugar, liqueur and milk. Spread over chocolate crumb mixture. Refrigerate.
Melt 4 squares of chocolate in a glass container in microwave for 3 to 5 minutes on high. Spread over filling. Chill. Cut into squares before topping gets hard. These store in the refrigerator indefinitely. Yield: 60 to 70 small mints.
MARTHA H. CARLE (MRS. KENNETH)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .