Raspberry Chocolate Squares
Ready In: 1 hr
Yields: 25 squares
Ingredients
Crust
- 1 1⁄4 cups all-purpose flour
- 1⁄3 cup sugar
- 1⁄2 cup margarine or 1⁄2 cup butter
- 1 egg yolk
Filling
- 1⁄3 cup raspberry jam
- 1 (300 ml) can sweetened condensed milk
- 2 cups sweetened flaked coconut
Frosting
- 5 ounces semisweet chocolate
- 1 tablespoon margarine
Directions
- In a large bowl, mix together flour and sugar. With pastry cutter, cut in margarine until the size of peas.
- Stir in egg yolk and mix thoroughly. Press into 9-inch square baking pan.
- Bake at 350F for 18-20 minutes or until starting to brown.
- Spread jam over crust while still warm.
- In a medium bowl, combine condensed milk and coconut; spoon over jam and spread gently.
- Return to oven and bake for another 20-25 minutes or until golden brown and set. Let cool completely.
- Melt together margarine and chocolate. Spread over coconut layer, smoothing with a knife. (Score chocolate, as it may make cutting into neat squares later difficult if you don't.) Refrigerate.
- Remove from fridge 15 minutes before slicing and serving.
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