This dessert is so simple, yet looks so elegant. I have won three dessert contests with it! And every time I take it to a function or event, I have at least four people ask me for the recipe.

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.

Cream Filling

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.