Base :
1/2 c. butter
1/3 c. cocoa
1/4 c. sugar
1 egg, beaten
1 tsp. vanilla
1 3/4 c. graham cracker crumbs
1 cup dessicated coconut
1/2 c. chopped almonds, toasted
In heavy saucepan over low heat, cook butter, sugar and egg until thickened and smooth, stirring constantly, about 5 minutes. (or, in microwave-safe bowl, cook same ingredients, whisking every 30 seconds, at 50% until thickened and smooth, about 3 minutes) Remove from heat. Stir in vanilla. Add graham cracker crumbs, coconut and almonds. Pat firmly and evenly into greased 9" square pan. Refrigerate until firm, about 1 hour.
Filling :
2 c. sifted icing sugar
1/4 c. butter, softened
2 tbsp. maraschino cherry juice
1/4 tsp. almond extract
1/3 c. chopped maraschino cherries
In bowl, using electric mixer, beat together icing sugar, butter, cherry juice and almond extract until smooth. Stir in cherries. Spread over bottom layer.
Cover and refrigerate until firm, about 1 hour.
Glaze :
4 oz. semi-sweet chocolate
2 tbsp. butter
In top of double boiler over hot not boiling water, melt chocolate with butter, stirring until smooth. (or melt chocolate with butter in microwave at 50% for 3 minutes, stirring once)
Spread over filling. Cover and refrigerate until set, about 1 hour.
Bars can be refrigerated for up to 2 weeks or frozen several months if well wrapped.
