Chocolate Mint Squares: Butter (or use a cooking spray) a
9 x 9 inch (23 x
Bottom Layer: In a saucepan over low heat, melt the butter. Stir in the
sugar and cocoa powder and then gradually whisk in the beaten egg. Cook,
stirring constantly, until the mixture thickens (1 - 2 minutes). Remove
from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and
chopped nuts. Press the mixture evenly into the prepared pan. Cover
and refrigerate until firm (about an hour).
In your electric mixer (or with a hand mixer) cream the butter. Beat in the
remaining ingredients. If desired, add a little green food coloring and
beat until the filling is uniform in color. If the mixture is too thick to spread, add a little
more milk. Spread the filling over the bottom layer, cover, and
refrigerate until firm (about 30 minutes).
Chocolate Topping: In a heatproof
bowl over a saucepan of simmering water, melt the chocolate and butter.
Spread over the filling and refrigerate.
To Serve: To prevent the chocolate from
cracking bring the squares to room temperature and then, using a sharp knife,
cut into pieces.
Yield: Makes about 25 squares
1/2 cup (113 grams) unsalted
1/4 cup (50 grams)
(30 grams) unsweetened cocoa
1 large egg, beaten
1 teaspoon pure vanilla extract
2 cups (200 grams) graham cracker
1 cup (65 grams) sweetened
1/2 cup (50 grams) chopped
1/4 cup (56 grams) unsalted
2 - 3 tablespoons milk
2 tablespoons vanilla
custard powder (Bird's) or vanilla pudding powder
1/2 teaspoon pure
2 cups (230
grams) powdered sugar
4 ounces (115 grams) semisweet chocolate, chopped
1 tablespoon (14 grams) unsalted butter