Recipe - Three-Layer Fudge

Three fourths cup Butter, divided
1 (1oz.) baking chocolate
1 One fourth cup Sugar
2 teaspoon Vanilla, divided
1 Egg
2 cup Crushed graham crackers
1 cup Flaked coconut
One half cup Nuts
2 tablespoon Light cream
2 cup Confectioners' sugar
6 ounce Semisweet chocolate
(1 generous cup, unmelted)
3 tablespoon Paramount crystals
(optional)

Melt One half cup butter and baking chocolate. Blend in sugar, 1 teaspoon
vanilla, egg, graham crackers, coconut, and nuts. Mix well with a spoon,
then with hands. Press mixture ungreased 11 One half x 7 One half x 1 1/2inch pan;
refrigerate Mix together One fourth cup butter, light cream, confectioners' sugar,
and 1 teaspoon vanilla; beat well. Spread over chocolate mixture in pan;
chill. Melt semisweet chocolate and paramount crystals over hot, not
boiling, water. Spread melted chocolate over white filling; chill. Cut into
1inch squares. Store in refrigerator. Makes about 56 pieces.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini