Special thanks to: CA, Shreveport, LA Servings: 20 Directions: Pecan Cream Confections ½ cup butter ¼ cup sugar 2 tablespoons cocoa 1 teaspoon vanilla extract 1 teaspoon almond extract ¼ teaspoon salt 1 egg, slightly beaten 1 cup pecans, chopped 1 ¾ cup vanilla wafer crumbs ½ cup flaked coconut Combine butter, sugar, cocoa, vanilla, almond, salt and egg in a heavy saucepan; cook over low heat, stirring constantly, until butter melts and mixture begins to thicken. Remove from heat; add pecans and vanilla wafer crumbs and coconut, stirring well. Press firmly into an ungreased 9- inch square pan; cover and chill. Cream Filling ½ cup butter, softened 1 teaspoon vanilla extract 2 ½ cups sifted powdered sugar Cream butter, beating at high speed of an electric mixer. Add vanilla; mix well. Slowly add confectioners sugar, mixing until smooth. Spread cream filling over pecan mixture; cover and chill. Cut into squares. Remove from pan, and place pieces on a baking sheet and set aside. Topping 2 (1 oz.) squares semi-sweet chocolate Place chocolate in a zip-lock, heavy duty plastic bag; seal. Submerge in hot water until chocolate melts. Using scissors, snip a tiny hole in end of bag; drizzle chocolate over cream filling. Special Notes: This is a delicious cookie/bar and makes a pretty dessert.