Almond Cream Confections

~Loree Pettit

In a heavy sauce pan, combine:

1/2 cup butter

1/4 cup sugar

2 tablespoons cocoa

2 teaspoons vanilla

1/4 teaspoon salt

1 egg, beaten

Cook over low heat, stirring constantly, until butter is melted and mixture begins to thicken.

Stir in:

1 cup sliced almonds, lightly toasted

1 3/4 cup vanilla wafer crumbs

1/2 cup coconut

Press mixture into ungreased 9 inch square pan. Cover and chill.

1/3 cup butter, softened

1/4 cup milk

1/2 teaspoon vanilla

3 cups powdered sugar

Beat at high speed. Spread over crust. Cover and chill several hours.

Place 1/4 cup semi-sweet chocolate chips in Ziplock sandwich bag. Place in mug or bowl of hot water until melted. Snip a small hole in one corner to drizzle.

Cut into 36 squares. Arrange on a platter. Drizzle with chocolate.

Note: I use a foil pan so the bars are easier to cut. Before cutting bars, clip the corners of the pan and peel the sides down.