| | Directions | | In a heavy saucepan, heat the butter, cocoa and sugar over low until sugar is dissolved, stirring often. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan. Cook and stir until mixture coats a metal spoon and reaches 160°. Remove from the heat. Stir in the cracker crumbs, coconut and walnuts. Press into a buttered 9" square pan; set aside. For filling, in a small mixing bowl, beat butter, powdered sugar, milk and extract until smooth. Tint with food coloring if desired. Spread evenly over bottom layer; set aside. For topping, in a heavy saucepan, melt chocolate chips and butter over low heat until blended and smooth, stirring often. Remove from the heat. Cool to room temperature, about 10 minutes. Spread over filling. Cover and refrigerate until set, about 1 hour. Cut into bars. Store in the refrigerator. |
|
|
| Ingredients | | - |  | 1/2 cup butter |
| - | | 1/3 cup cocoa |
| - | | 1/4 cup sugar |
| - | | 1 egg, beaten |
| - | | 1 3/4 cups graham cracker crumbs |
| - | | 3/4 cup flaked coconut |
| - | | 1/2 cup finely chopped walnuts |
| - | | Filling |
| - | | 1/3 cup butter, softened |
| - | | 2 cups powdered sugar |
| - | | 3 tablespoons milk |
| - | | 1 teaspoon peppermint extract |
| - | | green food coloring, optional |
| - | | Topping |
| - | | 2/3 cup semisweet chocolate chips |
| - | | 2 tablespoons butter |
| |
| |
