Almond Cream Squares

Ingredients

• 12 cup butter or 12 cup margarine
• 14 cup sugar
• 2 tablespoons unsweetened baking cocoa
• 2 teaspoons vanilla
• 14 teaspoon salt
• 1 egg
• slightly beaten
• 1 cup slivered almonds
• toasted and chopped
• 1 34 cups vanilla wafer crumbs
• 12 cup flaked coconut
• 3 ounces semisweet chocolate
• 13 cup butter
• softened
• 3 -4 tablespoons milk or 3 -4 tablespoons half-and-half cream
• 12 teaspoon vanilla or 12 teaspoon almond extract
• 3 cups sifted powdered sugar

Instructions

1. In a heavy-bottomed saucepan, combine the first 6 ingredients; cook over low heat, stirring constantly, until butter melts and the mixture begins to thicken.
2. Remove from heat; add in the almonds, vanilla, wafer crumbs and coconut; stir well until combined.
3. Press firmly into an ungreased 9-inch baking pan.
4. Cover and chill.
5. Beat all the cream filling ingredients well.
6. Spread the cream filling over the almond mixture; cover and chill.
7. Remove from fridge, cut into 1-1/2-inch squares (or what ever size desired).
8. Remove from pan; place 1/2-inch apart on baking pan/sheet.
9. Place the chocolate squares in a zip-top heavy duty plastic bag.
10. Submerge in hot water until chocolate melts.
11. Cut a small hole in end of bag with scissors.
12. Drizzle chocolate over cream filling squares in a zig-zag pattern.