1/2 c. butter or marg.
5 Tbsp. cocoa
1/4 c. sugar
1 egg -- beaten
1 1/2 c. graham wafer crumbs
1/2 c. coconut
1/4 c. butter or marg.
3 Tbsp. milk
1 tsp. peppermint flavoring
2 c. icing sugar
2 drops green food coloring
2/3 c. choc. chips
2 Tbsp. butter or marg.
1st LAYER: Combine
butter, cocoa and sugar in saucepan. Bring slowly to a boil.
Whisk in egg to thicken. Remove from heat and add crumbs & coconut.
Pack into greased 9 x 9 pan using the back of a spoon. 2nd
LAYER: Combine all ingredients in a
bowl. Mix well adding a few more DROPS of milk if needed for easy spreading.
Tint with a few drops of food coloring. Spread over first layer.
3rd LAYER: Melt chips and butter in micro, stir, then sort of drop by spoonfuls over 2nd layer and spread all over to cover. Chill for about 15 min., then cut into squares. If chocolate is still too soft, chill a little longer but don't let get too hard. If it does, cut with a hot knife. This freezes well, store in fridge. To make cherry squares, substitute almond flavoring and pink food color.
When I make these, I double the base and recipe, and make 2 pans at once, one green and one pink, then freeze them.
NOTES : Make these green for mint or pink with
they freeze well.
One of Dayle's favorite recipes