Almond Cream Confection

• 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 and chopped (I use pecans, chopped, not toasted)
• 1 3/4 c. vanilla wafer crumbs
• 1/2 c. flaked coconut
• Cream Filling
• 2 (1 oz.) semi-sweet chocolate

1. Combine the first 6 ingredients in a heavy saucepan.
2. Cook over low heat, stirring constantly, until butter melts and mixture begins to thicken. Remove from the heat. Add almonds or pecans and next 2 ingredients, stirring well.
3. Press firmly into ungreased 9-inch square pan.
4. Cover and chill.
5. Spread Cream Filling over almond or pecan mixture.
6. Cover and chill. Cut into squares. Remove from pan and place about 1/2-inch apart on baking sheet. Set aside.
7. Melt chocolate.
8. Using scissors, snip a tiny hole in end of a sandwich bag.
9. Drizzle chocolate over Cream Filling. Yields 3 dozen.

butter, sugar, cocoa, vanilla extract, salt, egg, slivered almonds, vanilla wafer crumbs, flaked coconut, cream filling, semisweet chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=931142 (may not work)