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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: BASE: Cook butter, sugar, cocoa, vanilla & egg in saucepan over low heat
heat, stirring constantly until custard begins to thicken. Remove from
heat and stir in coconut, crumbs and almonds. Pat firmly into a greased 9
pan inch square pan. Chill for 1 hour.
FILLING: Cream butter, cherry juice and extract. Gradually beat in icing
sugar to a make a smooth spreading consistency. Stir in cherries. Spread
over base and chill until firm.
TOP: Heat chocolate and butter, stirring until smoothly melted. Drizzle
chocolate over filling. Chill. Cut into bars.
YIELD: 30 BARS
SOURCE: _Tastefully Yours_, All Saint Kingsway Anglican Church, Toronto
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