Continental Chocolate Squares Recipe
Continental Chocolate Squares has a Superb taste. The cocoa and Vanilla gives the Continental Chocolate Squares Two Dimensional taste.
Summary
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) (Biscuit base:) | |
| Sugar | 1/2 Cup (16 tbs) (Biscuit base:) | |
| Cocoa | 1 7/8 Tablespoon (Biscuit base:) | |
| Egg | 1 (Biscuit base:) | |
| Vanilla | 1/2 Teaspoon (Biscuit base:) | |
| Graham cracker crumbs | 2 Cup (16 tbs) (Biscuit base:) | |
| Shredded coconut | 1 Cup (16 tbs) (Biscuit base:) | |
| Walnuts | 1/2 Cup (16 tbs), chopped (Biscuit base:) | |
| Butter/Margarine | 1/4 Cup (16 tbs) (Icing:) | |
| Confectioner’s sugar | 2 Cup (16 tbs), sifted (Icing:) | |
| 2 1/2 tablespoons instant custard powder | ||
| Hot water | 2 1/2 Tablespoon (Icing:) | |
| 1 1/4 tablespoons liqueur, rum or brandy, optional | ||
| 6 oz dark cooking chocolate | ||
Directions
This petit four is a delicious substitute for a dessert at a buffet.
Biscuit base: Melt the 1/2 cup butter or margarine over gentle heat and add sugar and cocoa.
Remove from heat, stir in beaten egg and vanilla, stir in biscuit crumbs, coconut and walnuts.
Spread into a neat oblong 1/2 inch thick (approx. 7x9 inches) on a greased baking tray and place in refrigerator until set.
Icing: Cream the 1/4 cup butter or margarine and mix with confectioners' sugar, custard powder and hot water.
Beat well until smooth and creamy.
Spread over biscuit base and return to refrigerator to set.
Melt chocolate in a double boiler over gently boiling water and spread over icing mixture.
Chill until set.
Place at room temperature for 20-30 minutes before cutting, trim edges with a knife, dipped in hot water, and cut into 1 inch squares.
Biscuit base: Melt the 1/2 cup butter or margarine over gentle heat and add sugar and cocoa.
Remove from heat, stir in beaten egg and vanilla, stir in biscuit crumbs, coconut and walnuts.
Spread into a neat oblong 1/2 inch thick (approx. 7x9 inches) on a greased baking tray and place in refrigerator until set.
Icing: Cream the 1/4 cup butter or margarine and mix with confectioners' sugar, custard powder and hot water.
Beat well until smooth and creamy.
Spread over biscuit base and return to refrigerator to set.
Melt chocolate in a double boiler over gently boiling water and spread over icing mixture.
Chill until set.
Place at room temperature for 20-30 minutes before cutting, trim edges with a knife, dipped in hot water, and cut into 1 inch squares.
Chef
