Chocolate Peppermint Squares
|Cocoa||6 Teaspoon (3 Dessertspoons)|
|Wheat meal biscuit crumbs||1 Pound|
|Icing sugar||5 1⁄2 Ounce|
|Solid white vegetable shortening||1 Ounce|
|Milk||6 Teaspoon (3 Dessertspoons)|
|Peppermint essence||1⁄2 Teaspoon|
|Plain chocolate||6 Ounce|
Combine butter, cocoa and sugar in saucepan, stir over low heat until well blended.
Remove from heat, add beaten egg and vanilla.
Stir in coconut, chopped walnuts, and enough biscuit crumbs to make a fairly stiff mixture; mix well.
Press into greased 13 in. x 10 in. slab tin.
Refrigerate until set.
Spread with peppermint filling and return to refrigerator to firm.
Smooth chocolate topping over, refrigerate.
When set, cut into squares.
Filling Sift icing sugar, add melted shortening, milk and essence; mix well.
Topping Coarsely chop chocolate, place in basin with butter.
Stand basin in saucepan of boiling water until chocolate and butter are melted, stirring occasionally.