Number of servings :
Type of meal : | Desserts | Desserts
Special diet :
1 large egg
1/4 cup (60 mL) granulated sugar
1/2 cup (125 mL) butter, softened
1 tsp (5 mL) vanilla extract
3 tbsp (45 mL) unsweetened cocoa powder
2 cups (500 mL) graham cracker crumbs
1 cup (250 mL) shredded coconut
1/2 cup (125 mL) finely chopped pecans
1/4 cup (60 mL) butter, softened
3 tbsp (45 mL) light cream
2-1/4 cups (550 mL) confectioners’ sugar
1/2 tsp (2 mL) vanilla extract
5 oz (140 g) semisweet chocolate, coarsely chopped
2 tbsp (30 mL) butter, cut up
Preheat the oven to 350ºF (180ºC). Butter a 13 x 9-inch (32.5 x 22.5 cm) baking pan. First layer: Beat the egg and sugar in a large bowl with an electric mixer at high speed until pale and thick. Use a wooden spoon to stir in the butter, vanilla, cocoa, graham cracker crumbs, coconut, and pecans.
Firmly press the mixture into the prepared pan to form a smooth, even layer. Bake for 10-15 minutes, or until firm to the touch. Let cool completely. Second layer: Beat the butter, cream, confectioners’ sugar, and vanilla in a large bowl with an electric mixer at high speed until well blended. Spread the mixture over the first layer and freeze for 10 minutes.
Top layer: Melt the chocolate and butter in a double boiler over barely simmering water. Spread over the second layer. Refrigerate for at least 1 hour, or until set. Cut into bars.
Makes 36 – 45 bars. Keeps 3 days in the refrigerator.
Imported on 2011-01-20 16:41:26 — Original ID:1638