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FILBERT CONFECTION CREAMS Recipe

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This recipe for FILBERT CONFECTION CREAMS, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Saturday, July 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c chopped toasted filberts
1/2 c butter
1/4 c sugar
2 tbsp cocoa
2 tsp vanilla
1/4 tsp salt
1 egg
1 3/4 c vanilla wafer crumbs, (71/4 oz box)
1/2 c flaked coconut



Peppermint Frosting:
1/3 c butter
1 egg
1/2 tsp peppermint extract
2 c powdered sugar



4 1 oz semisweet or bitter chocolate

Directions:
Directions:
Spread filberts in shallow pan; toast in 350 oven for about 10 minutes, until lightly browned. Rub between palms of hands to remove most of the skin. Chop. In saucepan combine butter, sugar, cocoa, vanilla, salt, and egg. Cook over low heat stirring until mixture thickens and becomes glossy. Combine crumbs, filberts, and coconut; add cocoa mixture; mix well.

Pack evenly into 9 inch square pan; spread with Peppermint Frosting. Chill until frosting is firm. Melt chocolate over very low heat; drizzle over frosting and spread evenly. When chocolate is partially set, mark into bars or squares. Refrigerate until ready to serve, then cut into bars.

Peppermint Frosting: cream butter; add egg and extract; beat well. Add sugar and beat until smooth and creamy. Spread over base; and chill.

Number Of Servings:
Number Of Servings:
54 1 1/2x1 inch bars.

 

 

 

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