CalzinoCapo.com

Site Search:
 
      Home     Recipes     Store

After Dinner Mints


Home | Recipes | A
Candy

Ingredients:

  • 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
FILLING
  • 4 tb Butter
  • 2 c Powdered sugar
  • 3 ts Grand marnier
  • 1 tb Milk
TOPPING
  • 4 oz Unsweetened chocolate; melted

Directions:

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
 
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.