Crispy Chocolate Sticks
Cookie Layer: 1 square unsweetened chocolate
1/4 cup butter or margarine
1 tsp. instant coffee powder (my addition)
1 large egg
1/2 cup sugar (I used 1 Tbsp. Stevia)
1/4 cup all-purpose flour (I used whole wheat)
1/4 cup chopped pecans (I toasted mine before I chopped them.)
Filling: 2 Tbsp. butter or margarine ( I used Smart Balance)
1 cup sifted confectioner's sugar (I used 3/4 cup 10X)
1 Tbsp. heavy cream or evaporated milk (I used 2 Tbsp. condensed milk)
1/4 tsp. vanilla extract (I used 1 tsp. coffee brandy + 1/2 tsp. coffee powder)
3 Tbsp. peanut butter (my addition)
Glaze: 1 square unsweetened chocolate (I used 1.25 oz. Hershey's Special Dark Chocolate)
1 Tbsp. butter or margarine (I used Smart Balance)
DIRECTIONS: Preheat oven to 350F. Grease an 8-by-8-by-2-inch pan.
Make cookie layer: Melt chocolate and butter together over hot water (or in microwave). Add coffee powder and cool slightly. In medium bowl, beat egg until frothy. Stir in chocolate mixture and sugar. Add flour and pecans, stirring until well blended. Turn into prepared pan; bake about 15 minutes. Cool thoroughly on wire rack.
Make filling: In small bowl, blend all ingredients. Spread over cookie layer. Chill at least 10 minutes.
Make glaze: Melt chocolate and butter together over hot water. Pour over filling, tilting pan so glaze will flow evenly. (I had taken the cookie base out of the pan by this point, so I just poured the glaze over and spread it evenly with a spatula.) Here is the cookie layer with the filling and the glaze spread over top:
Refrigerate 15 minutes to harden glaze. With sharp knife, cut into sticks. Yield: 18. (I cut them wrong and wound up with short sticks. To get 18 "sticks" you will have to first cut 9 lengths. Since that's an odd number, I guess the best way to get it is to divide into 3 sections, cutting 3 long slices from each section. Then you can just cut the 9 lengths in half.