2 cups crushed chocolate sandwich cookies
1 cup flaked coconut or chopped nuts
1/2 cup (1 stick/4 oz/113g)) butter or margarine, melted
1 package (4-serving size) vanilla instant pudding and pie filling mix
1/3 cup (5 1/3 tbsp/75g) butter or margarine, softened
1/3 cup hot water
2 cups confectioners' sugar
4 ounces semi-sweet baking chocolate, chopped
1 tablespoon (1/2 oz/14g) butter or margarine
1. Mix cookie crumbs, flaked coconut and 1/2 cup melted butter. Press firmly onto bottom of 9-inch square pan. Refrigerate until ready to use.
2. Beat pudding mix, 1/3 cup softened butter and hot water. Add confectioners' sugar; beat until well blended. Spread over crust. Refrigerate 2 hours or until filling is set.
3. Microwave chocolate and 1 tablespoon butter on HIGH for 1 minute. Stir until chocolate is completely melted. Spread over pudding layer; refrigerate until set. Cut into bars to serve. Store leftover bars in refrigerator.
Makes 16 bars.
Date: February 25, 2004