1/2 c. butter
1/4 c. sugar
2 tbsp. cocoa
2 tsp. vanilla extract
1/4 tsp. salt
1 egg
1 c. slivered almonds, toasted & chopped
1 3/4 c. vanilla wafer crumbs
1/4 c. flaked coconut
2 (1 oz.) sq. semi-sweet 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 and add almonds and next 2 ingredients, stirring well. Press firmly into an ungreased 9 inch square pan. Cover and chill.

Spread cream filling over almond mixture, cover; chill. Cut into squares, remove from pan and place about 1/2 inch apart on a baking sheet. Place chocolate in a zip top heavy duty bag and seal. Submerge in hot water until melted. Using scissors, snip a tiny hole in end of bag; drizzle chocolate over cream filling.

CREAM FILLING:

1/3 c. butter
1 egg
2 1/2 to 3 c. sifted powdered sugar
1/2 tsp. vanilla extract

Cream butter, beating at high speed with electric beater. Add egg and vanilla; mix well. Slowly add sugar, mixing until smooth.