(makes about 16 pieces)
People seem to love them. A few years back I "borrowed" a friend's husband to escort me to a work related function in exchange for a batch of these.
½ stick (2 oz) unsalted butter
5 tbsp cocoa powder
1 egg, beaten
1 ¼ cups graham cracker crumbs
½ cup chopped almonds or walnuts, lightly toasted
1/2 cup unsweetened flaked coconut
Combine the butter and cocoa powder in a pot and melt over very low heat. Slowly mix the hot mixture into the beaten egg, whisking constantly until thickened. Stir in the graham cracker crumbs, nuts, and coconut. Press the mixture firmly into an ungreased 8"x 8" baking pan.
5 tbsp unsalted butter, softened
4-8 drops of peppermint extract, according to taste
1 or 2 drops of green food colour, if desired
1 1/2 cups icing sugar
1-2 tbsp of milk
Cream the butter and add the peppermint extract and food colour. Add the icing sugar and then the milk in small amounts until the consistency is that of icing. Spread over bottom layer and chill while preparing the top layer.
4 oz semi-sweet chocolate
3 tbsp unsalted butter
Melt the chocolate and butter in a double boiler over low heat. Let it cool a bit and pour over middle layer. Chill in refrigerator until set; about an hour.
Cut into squares using a knife dipped in hot water.
Many consider these a type of bar cookie, but they are so sweet and rich, I tend to think of them as candy. You'll find different variations of them scattered throughout Canada in coffee shops, restaurants and bakeries.