CHOCOLATE COCONUT SQUARES
Ingredients
For the filling
110g butter
2 tablespoons of dark chocolate, grated
50g caster sugar
1 egg, beaten
140g desiccated coconut
225g crumbled digestive biscuits
2 teaspoons vanilla essence
For the icing
110g butter
2 tablespoons double cream
275g icing sugar
Scattering of desiccated coconut to finish
Method
Melt the butter, chocolate and sugar over a very low heat. Remove from the heat, cool slightly then stir in the egg, desiccated coconut, crumbled biscuits and vanilla essence. Pour the mixture into a cling film lined 30x22cm Swiss roll tin (or similar), smooth the top and chill in the fridge for 30 minutes
For the icing, cream the butter, stir in the cream, sift the icing sugar and beat until smooth. Spread over the chilled base, sprinkle with the coconut and return to the fridge to chill. Mark into 2.5cm squares. Cut and eat.
ROCKY (ALMOST BOULDER) ROAD
The second recipe is a big favourite and comes from a lady called Aida Grier via the Hairy Bikers’ Mums Know Best Series1, it is the famous Rocky Road made with Mars Bars and big whole American style marshmallows.
Ingredients
3 mars Bars
100g butter
5 shortbread fingers
140g whole large marshmallows
50g Rice Krispies
Method
Chop up the Mars Bars and place them in a small pan with the butter, melt over a gentle heat (do not let it get too hot). Break the shortbread into chunks and stir into the mixture with the marshmallows and Rice Krispies. Press the mixture into a lightly oiled or cling film lined 15cm square tin and leave to set in the fridge. When set cut into squares, turn them upside down and serve.
NANAIMO BARS
Nanaimo Bars are one ofCanada's favourite confections. The beautiful city ofNanaimo,British Columbialays claim to these squares, telling us on their website that it all began when aNanaimohousewife entered a recipe for chocolate squares in a magazine contest some 35 years ago. She called her recipe 'Nanaimo Bars' and when she won the contest, not only did her dessert become popular throughoutCanada, so did the town they were named after. These no-bake, three layered bars are delicious; they start with a crumb base, followed by a layer of light custard butter cream, topped with a smooth layer of chocolate. This is quite a complicated recipe but well worth the extra effort as they are truly delicious. I first tasted these at St. Peter’s Church made by Gill Thompson, Jeremy’s wife.
Bottom Layer:
1/2 cup /113 g unsalted butter, room temperature
1/4 cup/50g granulated white sugar
1/3 cup/30g unsweetened cocoa
1 large egg, beaten
1 teaspoon pure vanilla extract
2 cups/200g digestive biscuit crumbs
1 cup/65g desiccated coconut (either sweetened or unsweetened)
1/2 cup/50g walnuts or pecans, coarsely chopped
Filling:
1/4 cup/56g unsalted butter, room temperature
2 - 3 tablespoons milk or cream
2 tablespoons vanilla custard powder (Birds)
1/2 teaspoon pure vanilla extract
2 cups/230g icing sugar
Topping:
115g dark chocolate, chopped
1 tablespoon unsalted butter
Method
Butter (or use a cooking spray) a 23 x 23 cm pan.
Bottom Layer: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, digestive biscuit crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).
Filling: In your electric mixer (or like me a hand rotary whisk as I don’t have an electric one) cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).
Top Layer: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate.
To Serve: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.
Yield: Makes about 25 squares
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