• Base:
• 1/2 cup butter
• 1/3 cup cocoa
• 1/4 cup sugar
• 1 egg, beaten
• 1 tsp vanilla
• 1 3/4 cup graham cracker crumbs
• 1 cup dessicated coconut
• 1/2 cup chopped almonds, toasted

• 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

• Glaze:
• 4 oz. semi-sweet chocolate
• 2 tbsp. butter

1. In heavy saucepan over low heat, cook butter, sugar and egg until thickened and smooth (about 5 minutes), stirring constantly. 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.
2. 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.
3. In top of double boiler over hot (not boiling) water, melt chocolate with butter, stirring until smooth. Spread over filling.
4. Cover and refrigerate until set, about 1 hour.
5. Cut into small bars. Bars can be refrigerated for up to 2 weeks or frozen several months if well wrapped.

Store and serve chilled. They're rich, so small portions may be appropriate.

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