Chocolate Refrigerator Bars
Photo: Vegan Feast Catering (CC BY 2.0)
A no-bake chocolate bar built on a cooked cocoa, coconut, nut, and graham cracker base that is pressed into a pan and chilled, then finished with a butter icing and a swirled semi-sweet chocolate topping.
Directions
- Grease 9-inch square pan
- Melt margarine, sugar, in small saucepan over low heat until smooth. Stir in cocoa, egg and vanilla. Cook until mix thickens, stirring constantly. Remove from heat, stir in coconut, nuts and crushed crackers. Press mixture into pan, refrigerate 1 hour.
- Butter Icing:
- 1/4 cup margarine, 1 3/4 cups powder sugar, sifted, 1 egg.
- In a small bowl beat butter, powdered sugar and egg until smooth. Spread over refrigerated mixture. Chill until firm. Cut into bars.
- Chocolate Topping:
- 6 oz. semi sweet chocolate, 1 tbsp butter. Melt chocolate and butter until smooth. Swirl over refrigerated mixture.Refrigerate for 3 to 4 hours. Cut into bars.
- Grease a 9-inch square pan.
- In a small saucepan over low heat, melt the margarine and sugar, stirring until smooth.
- Stir in the cocoa, beaten egg, and vanilla. Cook, stirring constantly, until the mixture thickens.
- Remove from heat and stir in the coconut, chopped nuts, and crushed graham crackers.
- Press the mixture into the greased pan and refrigerate 1 hour.
- Make the butter icing: in a small bowl, beat 1/4 cup margarine, 1 3/4 cups sifted powdered sugar, and 1 egg until smooth.
- Spread the icing over the refrigerated mixture and chill until firm.
- Make the chocolate topping: melt 6 oz semi-sweet chocolate with 1 tablespoon butter until smooth.
- Swirl the chocolate topping over the chilled mixture, then refrigerate 3 to 4 hours. Cut into bars.
Goes well with
https://lizotte.cool/recipe/chocolate-refrigerator-bars.html