This dessert is so simple, yet looks so elegant.
1 stick of butter
1/4 cup sugar
2 tablespoons cocoa
2 teaspoons vanilla
1/4 teaspoon salt
1 egg, beaten
Combine in a heavy saucepan and cook over low heat, stirring constantly, until butter is melted and mixture starts to thicken. Remove from heat and stir in:
1 cup sliced almonds ( I use raw, but you can certainly toast them, if you’d like.)
1 3/4 cups vanilla wafer crumbs
1/2 cup coconut
Press in the bottom of an 8″ or 9″ square pan. I use foil pans because they make it easier to remove the bars from. I recommend using a square of waxed paper to press the mixture firmly and evenly in the pan.
Cover and chill.
1/3 cup butter, softened
1/4 cup milk
1/2 teaspoon vanilla
3 cups powdered sugar
Beat with electric mixer until smooth. Spread over almond mixture. Cover and chill for at least an hour.
When ready to serve, melt 1/4 cup semi-sweet chocolate chips in a plastic snack or sandwich bag. The easiest way to do this is to put the sealed bag of chocolate chips in a mug or bowl of hot water.
While the chocolate melts, remove the bars from the pan. If you use a foil pan, simply clip each corner with scissors and carefully pull the pan apart. Cut into 36 squares.
Arrange squares on a glass plate or platter. Snip off a corner of the snack or sandwich bag and drizzle over squares.