1/2 cup butter
1/4 cup sugar
1/3 cup cocoa
1 teaspoon vanilla
1 egg; beaten
1 cup coconut; desiccated
1 3/4 cup graham wafer crumbs
1/2 cup almonds; chopped
Filling:
1/4 cup butter; softened
1 teaspoon cherry juice
2 cup icing sugar
1/3 cup maraschino cherries; chopped
Topping:
2 ounce semisweet chocolate
1 teaspoon butter
Base: Cook butter, sugar, cocoa, vanilla & egg in saucepan over low heat, stirring constantly until custard begins to thicken. Remove from heat and stir in coconut, crumbs and almonds. Pat firmly into a greased 9 pan inch square pan. Chill for 1 hour. Filling: Cream butter, cherry juice and extract. Gradually beat in icing sugar to a make a smooth spreading consistency. Stir in cherries. Spread over base and chill until firm. Top: Heat chocolate and butter, stirring until smoothly melted. Drizzle chocolate over filling. Chill. Cut into bars.
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