1 c. chopped filbert nuts
1/2 c. butter
1/4 c. sugar
2 tbsp. cocoa
2 tsp. vanilla
1/4 tsp. salt
1 egg
1 3/4 c. vanilla wafer crumbs
1/2 c. flaked coconut

Spread filberts in a shallow pan, and toast in a 350 degree oven for 5 to 10 minutes, stirring to brown evenly. WATCH IT, as they burn quickly if left in too long!

In a saucepan, combine butter, sugar, cocoa, vanilla, salt and egg. Cook over low heat until mixture thickens and becomes glossy. Stir while cooking.

In a bowl, combine cookie crumbs, filberts, and coconut. Add cocoa mixture to this. Pack evenly in a greased 8 inch pan, and spread with the icing.

1/3 c. butter
1 egg
1/2 tsp. vanilla or peppermint extract
2 c. sifted powdered sugar
4 squares of semi-sweet chocolate

Cream butter. Add egg and extract. Beat well. Beat in sugar until smooth and creamy. Add red or green coloring, if using peppermint flavoring. Spread over chocolate base. Chill until icing is firm. Meanwhile, melt the chocolate over hot water until melted. Spread over the firm icing. When set, cut into small squares. Keep refrigerated until ready to serve.