1 ½ cups confectioner’s (powdered) sugar
1 cup margarine spread
3 tablespoons rum, bourbon, or unflavored brandy
2 cups best-quality semisweet chocolate chips or grated chocolate
¼ cup cocoa powder
2 tablespoons instant coffee powder, decaf OK
1 egg (or 2 egg whites; if you must, settle for ¼ cup flax mixture, page 276)
1 cup toasted pecans or hazelnuts, coarsely chopped
½ box (7½ ounces) unflavored graham crackers, gluten-free OK, broken by hand into small pieces
Melt the first set of ingredients on a very low flame, stirring.
Turn off the flame and quickly whisk in the egg until incorporated.
Add the nuts and graham crackers and combine thoroughly.
Refrigerate briefly to let the mixture firm up so it’s easier to handle.
Shape into logs about 2 inches in diameter and wrap tightly in plastic, securing the ends with twisters. You will get 4 to 5 logs total.
Refrigerate the logs 2 to 3 hours, until firm (or freeze the logs you will use later).
Unwrap the logs, and slice ½ inch thick with a sharp serrated knife.
Makes about 4-5 dozen slices (each log makes about a dozen slices). Keep the slices refrigerated until serving time.
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