Side Pannel
After Dinner Mints
Ingredients List
- 1/4 lb Butter
- 1 oz Unsweetened chocolate
- 1/4 c Sugar
- 1 ts Vanilla
- 1 Egg; beaten
- 1 c Graham cracker crumbs
- 1 c Oatmeal; uncooked
- 1 c Grated coconut
- 1/2 c Chopped pecans
Directions
FILLING
4 tb Butter
2 c Powdered sugar
3 ts Grand marnier
1 tb Milk
TOPPING
4 oz Unsweetened chocolate;
-melted
In 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 9x13 pan. Refrigerate
while making filling. In 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. Yield: 60
to 70 small mints.
MARTHA H. CARLE (MRS. KENNETH)
STUTTGART, AR
4 tb Butter
2 c Powdered sugar
3 ts Grand marnier
1 tb Milk
TOPPING
4 oz Unsweetened chocolate;
-melted
In 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 9x13 pan. Refrigerate
while making filling. In 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. Yield: 60
to 70 small mints.
MARTHA H. CARLE (MRS. KENNETH)
STUTTGART, AR
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