Yield: 16 Servings
|½ cup||Softened butter|
|2 tablespoons||Vanilla custart powder|
|4 ounces||Semi-sweet chocolate|
|¼ cup||White sugar|
|¼ cup||Creamed butter|
|2 cups||Sifted flour|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .