Tina is hosting.
– Garth Stein, NY Times bestselling author of THE ART OF RACING IN THE RAIN
“Jamie Ford's first novel explores the age-old conflicts between father and son, the beauty and sadness of what happened to Japanese Americans in the Seattle area during World War II, and the depths and longing of deep-heart love. An impressive, bitter, and sweet debut.”
-- Lisa See, bestselling author of Snow Flower and the Secret Fan
1 C butter 1 C coconut
2 1/4 C powdered sugar 2 T milk or cream
1/4 C cocoa powder 3 oz. unsweetened chocolate
1 egg 1 T vanilla
1 3/4 C graham cracker crumbs
1/2 C pecans or walnuts, chopped
In 2-3 qt. pan, combine 6 T butter, 1/4 C sugar and cocoa powder until butter melts over LOW heat. Turn off heat and beat in egg (the egg should NOT cook at this point). MIx in crumbs, coconut and nuts. Press mixture in bottom of 8 in. square pan and bake at 350º until slightly darker (20 min.). Cool.
Beat 1/2 C butter with remaining sugar, milk & vanilla. Beat until fluffy. Spread over crust (some coconut can be added, too).
In bowl, combine 2 T butter and chocolate pieces. Set bowl in HOT water. STir often until chocolate is smooth. Spread over filling (The sauce should be cool, but still liquid so it doesn't melt the white layer. I pour it over and then tilt the pan so it runs all over the surface and has no spreading marks. Pretty.) Cover and chill for 1 hour to 2 days. Cut into 25 squares.
*The traditional version has a pudding layer in the middle. These can also be made with mint flavoring.*