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chocolate non-hydrogenated margarine sugar eggs vanilla flour decorating gel biscuits icing sugar flaked coconut
Viewed: 48 - Published at: 7 years agoIngredients
- 1 pkg. (225 g) Baker's Unsweetened Chocolate, divided
- 3/4 cup non-hydrogenated margarine
- 2 cups granulated sugar
- 3 eggs
- 1 tsp. vanilla
- 1 cup flour
- 1 Tbsp. decorating gel
- 24 shortcake biscuits
- 1 tub (500 mL) Cool Whip Whipped Topping (Do not thaw.)
- 1 cup icing sugar
- 1/2 cup flaked coconut, tinted green
Method
- Heat oven to 350F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Microwave 4 oz.
- chocolate and margarine in large microwaveable bowl on HIGH 2 min.
- or until butter is melted; stir until chocolate is completely melted.
- Stir in granulated sugar.
- Blend in eggs and vanilla.
- Add flour; mix well.
- Spread into prepared pan.
- Bake 30 to 35 min.
- or until toothpick inserted in centre comes out with fudgy crumbs.
- (Do not overbake.)
- Cool completely in pan.
- Meanwhile, use decorating gel to decorate cookies to resemble gravestones.
- Microwave remaining oz.
- chocolate and Cool Whip in microwaveable bowl 1-1/2 to 2 min.
- or until chocolate is completely melted; stir until well blended.
- Add icing sugar; mix well.
- Use foil handles to lift brownies from pan; spread with frosting.
- Stand tombstone cookies in brownies; add small amount of coconut at base of each for grass.
