Almond Cream Confections 1/2 cup butter 1/4 cup granulated sugar 2 tablespoons cocoa powder 2 teaspoons vanilla extract 1/4 teaspoon salt 1 egg, slightly beaten 1 cup slivered almonds, toasted and chopped 1 3/4 cups vanilla wafer crumbs 1/2 cup flaked coconut Cream filling 2 (1 ounce) squares 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, and place about 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 over Cream Filling. Makes 3 dozen. Cream Filling 1/3 cup butter, softened 3 to 4 tablespoons milk 1/2 teaspoon vanilla extract 3 cups sifted confectioners' sugar Cream butter at high speed of electric mixer. Add milk and vanilla extract. Slowly add sugar; mix until smooth.