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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg
and stir till consistency of custard. Remove from heat and stir in crushed
graham crackers. Press mixture into greased 8" square pan. Cream together
1/4 cup of remaining butter, the pudding and icing sugar. Spread over
graham cracker layer. Melt chocolate with remaining 1 Tbsp butter, then
pour over second layer. Let sit for a few minutes, then refrigerate for 1
hour before cutting.
This recipe does not use the traditional custard powder and therefore may
be used by those who are unable to obtain custard powder (ie. Americans)
Makes: 3 dozen squares
Source: Harrowsmith Cookbook
| Ingredients:
3/4 Cup(s) Butter & 1 tbsp
5 Tablespoon(s) Sour milk; buttermilk
5 Tablespoon(s) Cocoa
1 Teaspoon(s) Peppermint extract
1 Raisins; or currants
2 Cup(s) Graham cracker crumbs
1/2 Cup(s) Vanilla pudding
2 Cup(s) Sugar; icing
2 Ounce(s) Chocolate; unsweetened |
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