Aunt Burt's Chocolate Butter-Cream Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: FIRST LAYER:
½ cup butter
¼ cup sugar
5 T cocoa
1½ tsp. vanilla
1 egg (room temperature)
2 cups graham cracker crumbs
1 cup coconut
½ cup finely chopped pecans
MIDDLE LAYER:
½ cup butter
4 cups powdered sugar
5 T milk
2 T vanilla pudding mix (regular or instant)
TOP LAYER:
4 sq. semi-sweet chocolate
butter
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Directions: |
Directions:FIRST LAYER:
Mix the first 4 ingredients in a sauce pan and melt in a double boiler over low heat.
Then add one egg at room temperature. Beat well.
Continue to cook in the double boiler until it thickens like custard. (only takes a few seconds)
Cool this mixture.
Add the graham cracker crumbs, coconut, and pecans. Mix well.
Spread and pat down in a large sheet cake pan. (9x13)
Chill thoroughly in refrigerator.
MIDDLE LAYER:
Cream the butter and add powdered sugar, milk and vanilla pudding.
Beat well, and spread on the first chilled layer. Chill this again.
TOP LAYER:
Melt 4 squares of semi-sweet chocolate with a little butter and spread over the top. Chill. |
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Personal
Notes: |
Personal
Notes: *For the top layer, have the chocolate thin so it will spread or run over the top easily.
*These cookies are very rich and should be cut into tiny pieces. They have a flavor similar to chocolate butter creams.
*They make a large amount because of the size of the cookie.
*KEEP REFRIGERATED.
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