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MealMaster - Ansicht
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | butter |
| 1/4 Tasse | sugar |
| 1/3 Tasse | cocoa |
| 1 Teelöffel | vanilla |
| 1 | egg beaten |
| 1 Tasse | Coconut; desiccated |
| 1 3/4 Tasse | Graham wafer crumbs |
| 1/2 Tasse | Almonds chopped |
| 1/4 Tasse | butter softened |
| 1 Esslöffel | cherry juice |
| 2 Tasse | Icing sugar |
| 1/3 Tasse | Maraschino cherries chopped |
| 2 x ca. 30 g | chocolate Semisweet |
| 1 Esslöffel | butter |
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Base: Cook butter, sugar, cocoa, vanilla & egg in saucepan over low heat, stirring constantly until custard begins to thicken. Remove from heat and stir in coconut, crumbs and almonds. Pat firmly into a greased 9" square pan . Chill for 1 hour.
Filling: Cream butter, cherry juice and extract. Gradually beat in icing sugar to a make a smooth spreading consistency. Stir in cherries. Spread over base and chill until firm.
Top: Heat chocolate and butter, stirring until smoothly melted. Drizzle chocolate over filling. Chill. Cut into bars. Yield: 30 Bars
Toronto.
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