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ALMOND CREAM CANDY
1/2 c. butter
1/4 c. sugar
2 tbsp. Cocoa
2 tsp. vanilla extract
1/4 tsp. Salt
1 egg, slightly beaten
1 c. slivered almonds, toasted & chopped
1 3/4 c. vanilla wafer crumbs
1/2 c. flaked coconut
2 (1 oz.) sq. semi-sweet chocolate
CREAM FILLING
1/3 c. butter, softened
3 to 4 tbsp. Milk
1/2 tsp. Vanilla
3 c. sifted powdered sugar
Combine first 6 ingredients in a heavy saucepan; cook over low heat, stirring constantly,
until butter melts and mixture begins to thicken. Remove from heat; add almonds, vanilla,
wafer crumbs and coconut, stirring well.
Press firmly into an ungreased 9 inch square pan, cover and chill. Spread cream filling
over almond mixture, cover and chill. Cut into 1-1/2 inch squares. Remove from pan; place
1/2 inch apart on a baking sheet.
Place chocolate in a zip-top
heavy duty plastic bag. Seal. Submerge in hot water until chocolate melts. Cut a small
hole in end of bag with scissors; drizzle chocolate over cream filling in a zig-zag
pattern.
