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.
About the Author: Sandy Eller is a freelance writer who writes for numerous websites, newspapers, magazines and many private clients. She can be contacted at firstname.lastname@example.org.
If you don't see your comment after publishing it, refresh the page.
Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.
If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.