Almond Cream Squares

These are wonderful little treats, and no bake too! Yield depending on size of squares, prep time includes chilling time

• Ready In: 2 hrs
• Yields: 1 (9-in) pan

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine
• 1⁄4 cup sugar
• 2  tablespoons  unsweetened baking cocoa
• 2  teaspoons vanilla
• 1⁄4 teaspoon salt
• 1  egg, slightly beaten
• 1  cup  slivered almonds, toasted and chopped
• 1 3⁄4 cups  vanilla wafer crumbs
• 1⁄2 cup flaked coconut
• 3  ounces  semisweet chocolate

• CREAM FILLING

• 1⁄3 cup butter, softened
• 3 -4  tablespoons milk or 3 -4  tablespoons half-and-half cream
• 1⁄2 teaspoon vanilla or 1⁄2 teaspoon  almond extract
• 3  cups  sifted powdered sugar

Directions

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.