Rich, very delicious and attractive!

Gallery

Recipe Summary

Servings:
48
Yield:
3 -4 dozen
Advertisement

Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt 1/2 cup butter or margarine and 1 square unsweetened chocolate in saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs, coconut and nuts into butter-chocolate mixture. Mix well.

    Advertisement
  • Press into ungreased baking dish, 11 1/2 x 7 1/2 inch or square 9 x 9 inch pan. Refrigerate.

  • Mix 1/4 cup butter, milk, confectioners' sugar and 1 teaspoon vanilla. Spread over crumb mixture. Chill.

  • Melt 1-1/2 squares sweetened chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.

Nutrition Facts

89 calories; protein 0.8g; carbohydrates 10.6g; fat 5.2g; cholesterol 11.5mg; sodium 48mg. Full Nutrition
Advertisement

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/30/2003
This recipe originally comes from Betty Crocker. I've been making it for years and it is delicious (and very bery sweet. I often melt about 3 squares of chocolate for the top since one isn't usually enough to cover the whole thing. Read More
(13)

Most helpful critical review

Rating: 3 stars
06/18/2007
Not bad. Never been crazy about coconut in baking. Double the chocolate for the top layer. Read More
(3)
13 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/30/2003
This recipe originally comes from Betty Crocker. I've been making it for years and it is delicious (and very bery sweet. I often melt about 3 squares of chocolate for the top since one isn't usually enough to cover the whole thing. Read More
(13)
Rating: 5 stars
12/11/2008
I prefer these to the seven layer bars. I had these at a tea at a teacher's house and begged for the recipe. They are now on my husband's top five cookie list. I used powdered egg whites instead of a raw egg (used equivalent of two) to decrease risk of salmonella. Read More
(9)
Rating: 5 stars
12/16/2006
This is our all-time family favorite. Sometimes I use peppermint extract in the frosting layer and add a little green food color. I also use unsweetened chocolate in the crust and drizzled over the top cuts back on the sweetness but it is still very rich. I use egg substitue in the crust I think that can prevent salmonella? We also cut them very small because they are so sweet. Read More
(6)
Advertisement
Rating: 5 stars
12/26/2006
I have been making this recipe for years also and is always a big hit. For the top layer I use 1 square of unsweetened and 1 square of semi-sweet or German Chocolate. You need at least 2 or 3 squares to adequately spread over the white/sugar layer. Read More
(5)
Rating: 5 stars
09/28/2009
I first made this recipe last Christmas for a family get-together and they disappeared. I always omit the nuts though because I'm not a huge fan and a number of my family members are allergic. Also even though 1.5 oz of chocolate for the topping seems too small I've found that it still spreads over most if not all of the dish and the thinness makes it nice and crispy. Read More
(3)
Rating: 4 stars
01/28/2009
A family favorite for many years. Still looking for a way to spread that final layer of chocolate...such a pain. Read More
(3)
Advertisement
Rating: 3 stars
06/18/2007
Not bad. Never been crazy about coconut in baking. Double the chocolate for the top layer. Read More
(3)
Rating: 5 stars
01/04/2011
This is also a favorite at our holiday get togethers. I read the recipe wrong the first time I made them and combined the final chocolate with the frosting. Pretty good and saves the final spreading step. Read More
(1)
Rating: 5 stars
12/10/2007
AWESOME thank you so much Read More
(1)
Advertisement