1/2 c. butter 1/4 c. sugar 2 tbsp. Cocoa 2 tsp. vanilla extract 1/4 tsp. Salt 1 egg, slightly beaten 1 c. slivered almonds, toasted & chopped 1 3/4 c. vanilla wafer crumbs 1/2 c. flaked coconut 2 (1 oz.) sq. semi-sweet chocolate
CREAM FILLING 1/3 c. butter, softened 3 to 4 tbsp. Milk 1/2 tsp. Vanilla 3 c. sifted powdered sugar
Combine first 6 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until butter melts and mixture begins to thicken. Remove from heat; add almonds, vanilla, wafer crumbs and coconut, stirring well.
Press firmly into an ungreased 9 inch square pan, cover and chill. Spread cream filling over almond mixture, cover and chill. Cut into 1 1/2 inch squares. Remove from pan; place 1/2 inch apart on a baking sheet.
Place chocolate in a zip-top heavy duty plastic bag. Seal. Submerge in hot water until chocolate melts. Cut a small hole in end of bag with scissors; drizzle chocolate over cream filling in a zig-zag pattern.