Ingredients
CRUST:
1/2 cup butter
1 & 1/2 ounces unsweetened baking chocolate
1 & 3/4 cups graham cracker crumbs
1 cup chopped nuts (I used hazelnuts)
1/4 cup granulated sugar
2 Tablespoons water
1 teaspoon vanilla extract
FILLING:
2 cups powdered sugar
1/4 cup butter, softened
2 tablesppons milk
1 teaspoon vanilla extract
1 & 1/2 ounces unsweetened baking chocolate
Preparation
CRUST: Line a 9″ x 9″ x 2″ pan with aluminum foil. Melt butter and chocolate in a medium saucepan over low heat, stirring frequently. Remove from heat. Stir in crumbs, nuts, sugar, water, and vanilla. Press mixture into bottom of pan. Refrigerate.
FILLING: Mix powdered sugar, butter, milk, and vanilla. Spread over crust. Refrigerate for 15 minutes.Melt chocolate and drizzle over filling. Refrigerate for about 2 hours.Remove from pan, using foil to lift. Cut into squares.Store covered in the refrigerator.
