From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS for Mints:
INGREDIENTS for Filling:
INGREDIENTS for Topping:
TO PREPARE:
In a microwave, melt butter and chocolate for 2 minutes on high. Using the steel blade in food processor, blend together the sugar, vanilla, egg, graham cracker crumbs, oatmeal, coconut and nuts. Add the chocolate and butter. Blend until dough forms a ball. Press into a 9 x 13 pan. Refrigerate while making filling.
In a food processor, using steel blade, mix butter, sugar, liqueur and milk. Spread over chocolate crumb mixture. Refrigerate. Melt 4 squares of chocolate in a glass container in microwave for 3 to 5 minutes on high. Spread over filling. Chill. Cut into squares before topping gets hard. These store in the refrigerator indefinitely.
YIELDS: 4 dozen
- 1/4 pound of butter
- 1 ounce unsweetened chocolate
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 egg, beaten
- 1 cup graham cracker crumbs
- 1 cup oatmeal, uncooked
- 1 cup grated coconut
- 1/2 cup chopped pecans
INGREDIENTS for Filling:
- 4 Tablespoons butter
- 2 cups powdered sugar
- 3 Tablespoons Grand Marnier
- 1 Tablespoon milk
INGREDIENTS for Topping:
- 4 ounces unsweetened chocolate, melted
TO PREPARE:
In a microwave, melt butter and chocolate for 2 minutes on high. Using the steel blade in food processor, blend together the sugar, vanilla, egg, graham cracker crumbs, oatmeal, coconut and nuts. Add the chocolate and butter. Blend until dough forms a ball. Press into a 9 x 13 pan. Refrigerate while making filling.
In a food processor, using steel blade, mix butter, sugar, liqueur and milk. Spread over chocolate crumb mixture. Refrigerate. Melt 4 squares of chocolate in a glass container in microwave for 3 to 5 minutes on high. Spread over filling. Chill. Cut into squares before topping gets hard. These store in the refrigerator indefinitely.
YIELDS: 4 dozen
