Almond Cream Confections

Yield: 3 dozen

Ingredients

Base

• 1/2 cup butter
• 1/4 cup granulated sugar
• 2 tablespoons cocoa powder
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 egg, slightly beaten
• 1 cup slivered almonds, toasted and chopped
• 1 3/4 cups vanilla wafer crumbs
• 1/2 cup flaked coconut
• 2 (1 ounce) squares semisweet chocolate

Cream Filling

• 1/3 cup butter, softened
• 3 to 4 tablespoons milk
• 1/2 teaspoon vanilla extract
• 3 cups sifted confectioners' sugar

Instructions

Base

1. Combine first 6 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until butter melts and mixture begins to thicken.
2. Remove from heat; add almonds, vanilla wafer crumbs, and coconut, stirring well. Press firmly into an ungreased 9-inch square pan; cover and chill.
3. Spread Cream Filling over almond mixture; cover and chill.
4. Cut into 1 1/2 inch squares. Remove from pan, and place about 1/2 inch apart on a baking sheet.
5. Place chocolate in a zip-top heavy-duty plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in end of bag with scissors; drizzle over Cream Filling.

Cream Filling

1. Cream butter at high speed of electric mixer. Add milk and vanilla extract. Slowly add sugar; mix until smooth.