Almond Cream Confections

Combine first 6 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until butter melts and mixture begins to thicken.

Remove from heat; add almonds, vanilla wafer crumbs, and coconut, stirring well. Press firmly into an ungreased 9-inch square pan; cover and chill.

Spread Cream Filling over almond mixture; cover and chill.

Cut into 1 1/2-inch squares. Remove from pan, and place about 1/2 inch apart on a baking sheet.

Place chocolate squares in a zip-top heavy-duty plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in end of bag with scissors; drizzle over Cream Filling.

For Filling: Cream butter at high speed of electric mixer. Add milk and vanilla extract. Slowly add sugar; mix until smooth.