Almond Cream Confection - cooking recipe

Ingredients

1/2 c. butter
1/4 c. sugar
2 Tbsp. cocoa
2 tsp. vanilla extract
1/4 tsp. salt
1 egg, slightly beaten
1 c. slivered almonds, toasted and chopped (I use pecans, chopped, not toasted)
1 3/4 c. vanilla wafer crumbs
1/2 c. flaked coconut
Cream Filling
2 (1 oz.) semi-sweet chocolate

Preparation

Combine the first 6 ingredients in a heavy saucepan.
Cook over low heat, stirring constantly, until butter melts and mixture begins to thicken. Remove from the heat. Add almonds or pecans and next 2 ingredients, stirring well.
Press firmly into ungreased 9-inch square pan.
Cover and chill.
Spread Cream Filling over almond or pecan mixture.
Cover and chill. Cut into squares. Remove from pan and place about 1/2-inch apart on baking sheet. Set aside.
Melt chocolate.
Using scissors, snip a tiny hole in end of a sandwich bag.
Drizzle chocolate over Cream Filling. Yields 3 dozen.