Cherry Chocolate Squares
|For bottom layer|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Cocoa||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Graham cracker crumbs||1 3⁄4 Cup (28 tbs)|
|Coconut||1⁄2 Cup (8 tbs)|
|Walnuts||1⁄3 Cup (5.33 tbs), finely chopped|
|For second layer|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Maraschino cherry juice||2 Tablespoon|
|Almond flavor||1 Teaspoon|
|Confectionery sugar||2 Cup (32 tbs) (Icing Sugar)|
|Chopped maraschino cherries||1⁄3 Cup (5.33 tbs)|
|For third layer|
|Chocolate chips||1⁄3 Cup (5.33 tbs)|
Bottom Layer: Put butter, sugar and cocoa in heavy saucepan over medium heat.
When melted, stir in fork beaten egg and cook until thickened slightly.
Remove from heat.
Stir in crumbs, coconut, walnuts and water.
Press very firmly into ungreased 9 x 9 inch (22 x 22 cm) pan.
Second Layer: Beat butter, cherry juice, almond flavoring and icing sugar together well.
Beat slowly at first to keep sugar from flying all over.
Blot cherries with paper towels and stir in.
Drop dabs here and there over first layer then spread.
Let stand for 10 minutes or so.
Using your hand, pat smooth.
Third Layer: Melt butter in small saucepan.
Add chocolate chips and stir to melt.
Pour over top of second layer.
With teaspoon, smooth over all.
Work quickly so as not to bring any second layer up to the top.
Cuts into 36 squares.