1 3/4 c Graham cracker crumbs
1 c Flaked coconut
1/4 c Cocoa
2 tb Sugar
1/2 c Butter; melted
2 tb Water
2 c Powdered sugar
1/4 c Butter; softened
1 tb Milk
1 ts Vanilla
Mix cracker crumbs, coconut, cocoa and sugar in a bowl. Stir in melted
butter and the water. Press in ungreased 9x9x2" pan; refrigerate. Mix
remaining ingredients. (If necessary, add an additional 1-2 tsp. milk
until smooth and of
spreading consistency.) Spread over layer in pan. Refrigerate one
hour. Cut into 1" squares. Decorate if desired, with chopped green and
red candied cherries.
About 5 dozen candies.
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