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Continental Chocolate Squares Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cocoa||1 7⁄8 Tablespoon|
|Graham cracker crumbs||2 Cup (32 tbs)|
|Shredded coconut||1 Cup (16 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Confectioner's sugar||2 Cup (32 tbs), sifted|
|Custard powder||2 1⁄2 Tablespoon (Use Instant One)|
|Hot water||2 1⁄2 Tablespoon|
|Liqueur||1 1⁄4 Tablespoon|
|Dark cooking chocolate||6 Ounce|
Serving size: Complete recipe
Calories 4581 Calories from Fat 2284
% Daily Value*
Total Fat 261 g401.6%
Saturated Fat 148.8 g744.1%
Trans Fat 0.2 g
Cholesterol 587.9 mg
Sodium 470.4 mg19.6%
Total Carbohydrates 554 g184.7%
Dietary Fiber 31.8 g127.2%
Sugars 438.5 g
Protein 35 g69.2%
Vitamin A 91.1% Vitamin C 5.5%
Calcium 26.1% Iron 121.7%
*Based on a 2000 Calorie diet
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.