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Ingredientes
- 1/2 c. Golden brown crisco shortening
- 1/4 c. Granulated sugar
- 1/3 c. Cocoa sifted
- 1 tsp Vanilla
- 1 x Egg beaten
- 1Â 1/2 c. Graham wafer crumbs
- 1 c. Flaked coconut
- 1/2 c. Finely minced walnuts
- 1/4 c. Golden brown crisco shortening
- 3 Tbsp. Custard pwdr
- 3 Tbsp. Lowfat milk
- 1 tsp Vanilla
- 2 c. Sifted icing sugar
- 4 ounce Semi-sweet chocolate squares
- 1Â 1/2 tsp Golden brown crisco shortening
Direcciones
- 1. Cook Golden brown Crisco Shortening, sugar, cocoa and vanilla in saucepan over low heat, stirring till smooth.
- 2. Add in beaten egg. Heat just till mix starts to thicken.
- 3. Remove from heat. Stir in crumbs, coconut and walnuts.
- Mix well to thoroughly blend chocolate into crumbs.
- 4. Press firmly into greased 9 x 9-inch (2.5 L) square cake pan. Refrigerateat least 1/2 hour.
- Filling:5. Cream Golden brown Crisco Shortening, custard pwdr, lowfat milk and vanilla in small bowl till blended . Gradually add in icing sugar, beating till smooth, then beat at high speed of electric mixer till light and creamy, adding a little more lowfat milk if necessary. Spread proportionately over first layer in pan.
- Refrigeratetill hard, about 1/2 hour.
- Top:6. Heat chocolate and Golden brown Crisco Shortening on low heat, stirring till smoothly melted. Quickly spread chocolate proportionately over filling. Refrigeratetill hard. Cut into bars.
- Makes: About 30 bars. Freezing: Excellent Hint: If chocolate becomes too hard for easy spreading reheat on low.
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