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Almond Cream Confections Recipe

Candy

Rating:

½ cup butter
¼ cup granulated sugar
2 tablespoons cocoa powder
2 teaspoons vanilla extract
¼ teaspoon salt
1 egg, slightly beaten
1 cup slivered almonds, toasted and chopped
1 ¾ cups vanilla wafer crumbs
½ cup flaked coconut
Cream filling
2 (1 ounce) squares semisweet chocolate

Combine first 6 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until butter melts and mixture begins to thicken.

Remove from heat; add almonds, vanilla wafer crumbs, and coconut, stirring well. Press firmly into an ungreased 9-inch square pan; cover and chill.

Spread Cream Filling over almond mixture; cover and chill.

Cut into 1 ½-inch squares. Remove from pan, and place about ½ inch apart on a baking sheet.

Place chocolate in a zip-top heavy-duty plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in end of bag with scissors; drizzle over Cream Filling.

Makes 3 dozen.

Cream Filling
1/3 cup butter, softened
3 to 4 tablespoons milk
½ teaspoon vanilla extract
3 cups sifted confectioners' sugar

Cream butter at high speed of electric mixer. Add milk and vanilla extract. Slowly add sugar; mix until smooth.