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 and chopped
1 3/4 c. vanilla wafer crumbs
1/2 c. flaked coconut
Cream Filling
2 (1 oz.) sq. semisweet chocolate

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. Snip a tiny hole in end of bag with scissors; drizzle chocolate over Cream Filling. Yield: 3 dozen.

CREAM FILLING:

1/3 c. butter, softened
3 to 4 tbsp. milk
1/2 tsp. vanilla extract
3 c. sifted powdered sugar

Cream butter; beat at high speed of electric mixer. Add milk and vanilla mix well. Slowly add sugar; mix until smooth. Yield: 2 cups.