1/4 cup white sugar
1 teaspoon baking powder
1/2 teaspoon vanilla extract
2 eggs
2 cups melted butter, cut into small pieces
3 ounces milk chocolate candy, chopped
1/4 cup milk chocolate
3/4 cup flaked coconut
1 pint creme de cacao-flavoured creme de chocolate
a cup pecans
Melt sugar in a large saucepan. Bring to a boil, stirring constantly. Remove from heat, and stir in baking powder, vanilla extract and eggs. Mix thoroughly. Pour mixture over bottom of a 9 inch springform pan. Place chocolate bar in center of pan, with waxed paper strips around edge, to prevent cracks. Place browned chocolate bars on waxed paper around the edge, to prevent cracking. Second layer should be chocolate brown. Spread 1/2 cup chocolate over creme de cacao filling. Contents of second layer should be chocolate vanilla brown. Place pecans onto bottom of creme de cacao layer. Pour nut filling over top of tarts; sprinkle with pecans. Refrigerate 24 hours before serving.
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