1/2 cup butter
1/4 cup granulated sugar
2 tablespoons cocoa powder
2 teaspoons vanilla extract
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
Cream filling
2 (1 ounce) squares semisweet chocolate
Combine first 6 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until butter melts and mixture begins to thicken.
Remove from heat; add almonds, vanilla wafer crumbs, and coconut, stirring well. Press firmly into an ungreased 9-inch square pan; cover and chill.
Spread Cream Filling over almond mixture; cover and chill.
Cut into 1 1/2-inch squares. Remove from pan, and place about 1/2 inch apart on a baking sheet.
Place chocolate in a zip-top heavy-duty plastic bag; seal.
Submerge in hot water until chocolate melts. Snip a tiny hole in end of bag with scissors; drizzle over Cream Filling.
Makes 3 dozen.
Cream Filling
1/3 cup butter, softened
3 to 4 tablespoons milk
1/2 teaspoon vanilla extract
3 cups sifted confectioners’ sugar
Cream butter at high speed of electric mixer. Add milk and vanilla extract. Slowly add sugar; mix until smooth.