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Filbert Chocolate Cream Bars (VRP 034)

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Filbert Chocolate Cream Bars

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Filbert Chocolate Cream Bars

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Filbert Chocolate Cream Bars

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Filbert Chocolate Cream Bars Recipe

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Filbert Chocolate Cream Bars

Filbert Chocolate Cream Bars


  • 1 cup filberts (hazelnuts) or almonds, chopped
  • 1 stick butter
  • 1/4 cup sugar
  • 2 tablespoons cocoa
  • 2 teaspoons vanilla
  • 1/4 teaspoons salt
  • 1 egg, beaten
  • 1 1/4 cup vanilla wafers, crushed
  • 4 x 4 ounce squares semi-sweet chocolate
  • 1/2 cup flaked coconut


  • 1 cup butter
  • 1 egg
  • 1/2 teaspoon peppermint extract
  • 2 cups sifted confectioners sugar


  1. Spread nuts in shallow pan and toast at 350 degrees stirring occasionally, about 5 - 10 minutes
  2. Combine the butter, sugar, cocoa, vanilla, salt, and beaten egg in a saucepan and cook over low heat until mixture thickens and becomes glossy
  3. Combine wafer crumbs, chocolate, and coconut
  4. Add the wafer mixture to the first mixture
  5. Pack evenly into 9" square pan
  6. Spread with frosting


  1. Cream together the butter, egg, peppermint extract, and sugar
  2. Mix well
  3. Spread and chill until the frosting is firm
  4. Melt the chocolate squares of chocolate and spread over frosting
  5. When partially set, cut into bars 1 1/4" x 3/4"
  6. Refrigerate

Filbert Chocolate Cream Bars


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