3/4 c Butter, divided 1/2 c Nuts
1 (1-oz.) baking chocolate 2 tb Light cream
1 1/4 c Sugar 2 c Confectioners’ sugar
2 ts Vanilla, divided 6 oz Semi-sweet chocolate
1 Egg (1 generous cup, unmelted)
2 c Crushed graham crackers 3 tb Paramount crystals
1 c Flaked coconut (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.
Yields
14 servings