Although there is some cooking involved. This is a recipe my brother and I would pester my Mom into making when we were kids – I think she finally got so tired of it she taught me to make them. It brings back so many memories! I was really blessed – my Mom always encouraged me to experiment in the kitchen (she even let me cut up her cookbooks to make my own!).
And boy is she a great cook – she taught me to make so many Norwegian goodies – lefse, krumkake, rosettes, fattigman, sandbakkels…she did try to get my brother and me to eat ludefisk one time, but we escaped a fate worse than death when she accidentally cooked it too long and it turned to juice. Uff da.
Okay, I’ve never been the brightest bulb on the tree when it comes to technology, but I just realized that somehow I deleted the picture of all the ingredients. So I’ll just tell you as we go along. You’ll also notice these bars are virtually calorie free (I think my nose is growing).
Place eggs, cocoa, sugar and butter into a double boiler.
Crush graham crackers in a Ziplock bag (use a rolling pin or a can of something). You’ll need an entire box of graham crackers. This is 27 rectangles. I would’ve used my food processor here but I was too lazy to drag it out.
I’d recommend doing 1 pack (9 rectangles) at a time. Crush ’em up nice and small.
Toast some pecans and chop ’em up. I like to toast them in the microwave. Mine are usually frozen, so I put them in a glass pie plate, and nuke them on high for 1 minute. Then I stir them, and give them another 30 seconds.
Get out a big bowl. Put the graham cracker crumbs, coconut, chocolate mixture and vanilla in the bowl. Mix well.
Quit laughing! I know this is a horrible picture. Remember, I’m technology challenged. Anyway, pat the mixture into a nicely buttered 9″ x 13″ pan. Put it into the refrigerator until it’s chilled.
Now put some butter, milk and powdered sugar into a bowl.
Mix it together until it’s nice and creamy.
Spread this yummy mixture over the first layer.
Melt the Hershey bars and spread over the butter/powdered sugar layer – it’ll make a nice marbled effect. I usually melt the Hershey bars in the microwave on 50% until it’s just melted. Oh my goodness, I just realized that when I first starting making this there were no microwaves! That doesn’t make me feel old or anything! On a side note, do you see at the bottom of the picture toward the right where it’s kind of fuzzy? I took about 30 pictures and finally decided it was the lighting in my kitchen at night.
Until I started taking this picture this afternoon and I was getting the same fuzzy result. Guess what? There was a big greasy fingerprint on my camera lens. My POINT AND SHOOT camera lens which covers itself automatically when it’s shut off. No idea how this happened but as you can see from this picture and the next one a clean lens makes a big difference!
Aren’t they pretty?
Ingredients for 1st layer:
- 2/3 cup butter (no substitutes)
- 3/4 cup of good quality cocoa powder
- 1 cup sugar
- 2 slightly beaten eggs
- 4 cups crushed graham crackers (about 40)
- 2 cups sweetened flaked coconut
- 1 cup toasted pecans
- 2 teaspoons vanilla
Ingredients for 2nd layer:
- 1 cup butter
- 2 cups powdered sugar
- 3 Tablespoons of milk
- 1-1/2 almond Hershey bars (6.8 ounce size)
- Butter a 13 x 9” pan.
- Mix 2/3 cup butter, cocoa powder, sugar and eggs together in a double boiler (or use a bowl that fits snugly in a saucepan without touching the bottom, put water in the pan, place the bowl in the pan, and heat to a slow boil). Cook until the mixture is slightly thick (should be about 180° to ensure eggs are cooked). Keep stirring to make sure the eggs don’t scramble.
- Thoroughly mix graham crackers, coconut, pecans and vanilla into the chocolate mixture. Spread evenly in the prepared 13 x 9” pan and place in the refrigerator until chilled.
- For the second layer, mix together 1 cup butter, powdered sugar, and milk, and spread over the bottom layer and refrigerate until firm.
- Melt Hershey bar, cool slightly and spread over powdered sugar layer. Score top for easy cutting. Chill until firm.
- Store in an airtight container with wax paper between layers. These will freeze well.
This world is a great sculptor’s shop. We are the statues and there’s a rumor going around the shop that some of us are someday going to come to life. C.S. Lewis