|
To make 60 After dinner mints you will need
Ingredients
| 1/4 | pounds | Butter | | 1 | ounce | good plain chocolate (70% cocoa) | | 1 3/4 | oz | Sugar | | 1 | teaspoon | Vanilla | | 1 | | Egg; beaten | | 5 1/4 | oz | crushed-digestive-biscuits | | 3 1/4 | oz | Oats | | 3 1/4 | oz | Grated coconut | | 2 1/2 | oz | Chopped pecans |
| | FILLING | | | | 4 | tablespoons | Butter | | 14 | oz | icing sugar | | 3 | teaspoons | Mint liquer, like creme de menthe | | 1 | tablespoon | Milk |
| | TOPPING | | | | 4 | ounces | Unsweetened chocolate; melted |
Instructions
In microwave, melt butter and chocolate, keep checking in 30 second intervals so it doesn't burn. Using the
steel blade in food processor, blend together the sugar, vanilla, egg,
biscuit crumbs, oat, 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 the microwave. Spread over filling. Chill. Cut into squares before
topping gets hard.
These after dinner mints store in the refrigerator indefinitely.
Recieve recipes by email. Subscribe
here
Wed 23 Jan 2008
|
|
|
