Servings: Makes 3 to 4 dozen squares
Ingredients:
1/2 cup (1 stick/4 oz/113g) butter
1 oz. unsweetened chocolate
1/4 cup granulated sugar
1 tsp. vanilla extract
1 egg, beatened* (see note below)
2 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped nuts
1/4 cup (1/2 stick/2 oz/56g) butter
2 cups sifted powdered sugar
1 tsp. vanilla extract
1 1/2 oz. unsweetened chocolate
1 tsp. milk or cream
Instructions:
Melt the 1/2 cup butter and 1 oz. chocolate in a small saucepan.
Blend the granulated sugar, 1 tsp. vanilla, egg, graham cracker crumbs, coconut and the chopped nuts into butter-chocolate mixture. Mix well and press into a square ungreased 9 x 9 x 1 3/4-inch baking dish. Refrigerate.
Mix together the 1/4 cup butter, milk, powdered sugar, and 1 tsp. vanilla. Spread over crumb mixture; chill.
Melt the 1 1/2 oz. chocolate and spread evenly over chilled filling.
Cut into tiny squares before completely firm.
**Important Note from Diana's Desserts**
There is an uncooked (raw) egg in this recipe. Eating raw eggs may be hazardous to your health. Diana's Desserts does not recommend eating foods with raw eggs in them. It is a suggestion to replace the raw egg in this recipe with an egg substitute, such as egg beaters.
TIP:
To make a recipe safe that specifies using eggs that aren't cooked, heat the eggs in a liquid from the recipe (in this case, the 1/2 cup butter and the 1 oz. unsweetened chocolate, melted) over low heat, stirring constantly, until the mixture reaches 160°F/71°C. Then combine it with the other ingredients and complete the recipe.
Makes 3-4 dozen squares.
Source: My Mother Ruby Taylor's Collection
Submitted By: Wesley Taylor
Date: November 17, 2003