Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | Butter |
¼ cup | Sugar |
⅓ cup | Cocoa |
1 teaspoon | Vanilla |
¼ cup | Butter; softened |
1 tablespoon | Cherry juice |
2 ounces | Semisweet chocolate |
1 \N | Egg; beaten |
1 cup | Coconut, desiccated |
1¾ cup | Graham wafer crumbs |
½ cup | Almonds; chopped |
2 cups | Icing sugar |
⅓ cup | Maraschino cherries; chopped |
1 tablespoon | Butter |
BASE
FILLING
TOP
BASE: Cook butter, sugar, cocoa, vanilla & egg in saucepan over low heat heat, stirring constantly until custard begins to thicken.
Remove from heat and stir in coconut, crumbs and almonds. Pat firmly into a greased 9 pan inch square pan. Chill for 1 hour.
FILLING: Cream butter, cherry juice and extract. Gradually beat in icing sugar to a make a smooth spreading consistency. Stir in cherries. Spread over base and chill until firm.
TOP: Heat chocolate and butter, stirring until smoothly melted.
Drizzle chocolate over filling. Chill. Cut into bars. YIELD: 30 BARS SOURCE: _Tastefully Yours_, All Saint Kingsway Anglican Church, Toronto