Recipe - After Dinner Mints

One fourth pound Butter
1 ounce Unsweetened chocolate
One fourth cup Sugar
1 teaspoon Vanilla
1 Egg; beaten
1 cup Graham cracker crumbs
1 cup Oatmeal; uncooked
1 cup Grated coconut
One half cup Chopped pecans

FILLING
4 tablespoon Butter
2 cup Powdered sugar
3 teaspoon Grand marnier
1 tablespoon Milk

TOPPING
4 ounce Unsweetened chocolate;
melted

In microwave, melt butter and chocolate for 2 minutes on high. Using the
steel blade in food processor, blend together the sugar, vanilla, egg,
graham cracker crumbs, oatmeal, 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 a glass container in microwave for 3 to 5
minutes on high. Spread over filling. Chill. Cut into squares before
topping gets hard. These store in the refrigerator indefinitely. Yield: 60
to 70 small mints.

MARTHA H. CARLE (MRS. KENNETH)

STUTTGART, AR

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.