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Ingredients
- Cream Filling:
- 1/2 cup butter
- 1/4 cup sugar
- 2 tablespoons cocoa
- 2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 egg, slightly beaten
- 1 cup slivered almonds, toasted and chopped
- 1-3/4 cups vanilla wafer crumbs
- 1/2 cup flaked coconut
- 2 (1 ounce) squares semisweet chocolate
- 1/3 cup butter, softened
- 3-4 tablespoons milk
- 1/2 teaspoon vanilla extract
- 3 cups sifted powdered sugar
Preparation
Step 1
Combine first 6 ingredients in a saucepan, cook over low heat, stirring constantly, until butter melts and mixture begins to thicken. Remove from heat, add almonds, vanilla wafer crumbs, and coconut stirring well. Press firmly into an ungreased 9" square pan, cover and chill.
Spread cream filling over almond mixture, cover and chill. Cut into 1-1/2" squares. Remove from pan, place 1/2" apart on a baking sheet.
Place chocolate in a zip top plastic bag, seal. Submerge in hot water until chocolate melts. Snip a tiny hole in end of bag with scissors, drizzle chocolate over cream filling.
Cream Filling:
Cream butter, beat at high speed of mixer. Add milk and vanilla, mix well. Slowly add sugar, mix until smooth.