3/4 c Butter, divided
1 (1-oz.) baking chocolate
1 1/4 c Sugar
2 ts Vanilla, divided
1 Egg
2 c Crushed graham crackers
1 c Flaked coconut
1/2 c Nuts
2 tb Light cream
2 c Confectioners’ sugar
6 oz Semi-sweet chocolate
(1 generous cup, unmelted)
3 tb Paramount crystals
(optional)
Melt 1/2 cup butter and baking chocolate. Blend in sugar, 1 teaspoon
vanilla, egg, graham crackers, coconut, and nuts. Mix well with a spoon,
then with hands. Press mixture ungreased 11 1/2 x 7 1/2 x 1 1/2-inch pan;
refrigerate Mix together 1/4 cup butter, light cream, confectioners’ sugar,
and 1 teaspoon vanilla; beat well. Spread over chocolate mixture in pan;
chill. Melt semi-sweet chocolate and paramount crystals over hot, not
boiling, water. Spread melted chocolate over white filling; chill. Cut into
1-inch squares. Store in refrigerator. Makes about 56 pieces.
From
Yields
14 Servings