than Nanaimo Bars and easy to make. Yields about 32 1x2 inch squares.
2 cups shortbread cookie crumbs
1/2 cup butter
1/3 cup good quality cocoa
1/4 cup granulated sugar
1/4 cup butter
8 ounces white chocolate chopped
1/2 cup unsweetened flaked coconut
2 teaspoons grated lemon rind
3 ounces bittersweet chocolate melted
Preheat oven to 350. Line an 8" baking pan with parchment paper. Place cookie crums in a bowl. In a heavy pot over low heat mix 1/2 cup butter, cocoa and egg until well blended. Pour over cookie crumbs and mix thoroughly. Spoon mixture into tin and bake for 10 minutes. Cool.
Place 1/2 cup butter and white chocolate in a small pot and stir over low heat until choclate is melted. Remove from heat and stir in coconut and lemon rind. Gently spread over shortbread base with a palette knife or small flexible spatula. Cool. Drizzle melted bittersweet choclate over white chocolate in an attractive pattern. Refridgerate until cold and cut into 1x2 inch squares.