Category Archives: Squares

Chocolate and Peanut Butter Marshmallow Square

Colorful Confetti Square made with chocolate, peanut butter, and multi-colored mini marshmallows
Chocolate Peanut Butter Marshmallow Squares

This No-bake Chocolate and Peanut Butter Marshmallow Square (sometimes called Confetti Square (owing to the confetti-colored marshmallows) is easy to make. It is great to make at the last minute, or if you have no baking experience, as it takes few ingredients and requires minimal effort to make. Super colorful, I think it could pass for candy! Continue reading Chocolate and Peanut Butter Marshmallow Square

No-bake Peanut Butter Marshmallow Square

Confetti Square
Peanut Butter Marshmallow Square

I am into my vintage recipe files and have chosen the No-bake Peanut Butter Marshmallow Square recipe to share with you today. This retro square that many of us grew up with is known by a multitude of names including Confetti Square (owing to the confetti-colored marshmallows) and Butterscotch Marshmallow Square (owing to the butterscotch chips). Continue reading No-bake Peanut Butter Marshmallow Square

Double Decker Chocolate and Coconut Brownies

Brownies
Double-Decker Chocolate and Coconut Brownies

Who doesn’t love a sweet treat that can be made with just basic standard pantry ingredients and not require a shopping trip to the supermarket for supplies. These Double-Decker Chocolate and Coconut Brownies are just that kind of treat! Continue reading Double Decker Chocolate and Coconut Brownies

Orange-scented Blueberry Oat Square

Teatime Square Made With Blueberries
Orange-scented Blueberry Oat Square

Modelled after, and made with the same method as, a traditional Date Square, this wholesome Orange-Scented Blueberry Oat Square features a delectable blueberry filling sandwiched between a sweet and buttery orange-scented oatmeal crumb base and topping. Continue reading Orange-scented Blueberry Oat Square

Black Bean Mocha Brownies

Brownies
Brown Bean Mocha Brownies

Who would ever think that the lowly black beans, known for their fibre and protein content, could be transformed into moist, fudgy, decadent, and super tasty brownies! But, it’s true and these Black Bean Mocha Brownies (now my new favorite) do not have the slightest taste of beans! Serve the brownies to folks and don’t tell them there are black beans in them and I seriously doubt they’d ever guess as much. With maple syrup, cocoa powder, coffee, and vanilla as flavor enhancers along with almond flour, you’d be hard pressed to find a hint of bean flavor in these brownies. Continue reading Black Bean Mocha Brownies

Decadent Dream Square Recipe

A slice of Dream Square with a cup of tea
Decadent Dream Square

Always a favorite, this three-part square (shortbread base, topping, and icing), known simply as “Dream Square”, is a treat! Sometimes referred to as a vintage or retro square, I’m not sure it has ever been “shelved” long enough in history to put it in that category! This is a square that is, in my view, perennially in vogue. Continue reading Decadent Dream Square Recipe

Vintage Rainbow Square Recipe

Slice of rose-colored Rainbow Square with a cup of tea
Rainbow Square

Today, I have dug deep into my vintage recipe file for this super tasty Rainbow Square. This is more of a dessert square than one that would be found on a tray of squares where each individual square could be picked up and eaten from the hand. This one is best served on a plate and eaten with a fork. It would fall into the “ooey-gooey” square category, in my opinion! Continue reading Vintage Rainbow Square Recipe

Sweet Marie Bars Recipe

Plate of Sweet Marie Bars
Sweet Marie Bars

Everybody loves an easy square or bar to make that does not require careful watching as it bakes in the oven and that does not have to be frosted.  Sweet Marie Bars fit nicely in that category.  Taking only a few very basic ingredients, the result is one delectable treat that often finds its way on to sweet trays, particularly at Christmas.

Sweet Marie Bars have made their way into my picnic basket on more than one occasion since they are more like candy, in my opinion, than what we traditionally think of as squares or cookie bars.

This bar recipe has been around for a long time and is known by names other than Sweet Marie Bars.  The core ingredients do not tend to change though the quantities may and, sometimes, the bars are iced with traditional frosting.  I have seen them called Peanut Krispie Bars and a variation called Scotheroos that call for some butterscotch chips. There are probably other names for these bars and their variation(s). Regardless what they are called, they are one delectable treat any time of the year!

Sweet Marie Bars
Sweet Marie Bars

[Printable recipe follows]

Sweet Marie Bars

Ingredients:

2 cups crispy rice cereal (e.g., Rice Krispies)
¾ cup salted peanuts

½ cup peanut butter
½ cup golden corn syrup
½ cup brown sugar, packed
1 tbsp butter

8 oz semi-sweet chocolate pieces or squares
¼ cup peanut butter
2 tsp butter

Method:

Line a 9”x9” square baking pan with tin foil and spray lightly with cooking spray (or grease with butter).

Stir the crispy rice cereal and salted peanuts together in a large heat-proof bowl (e.g., glass or stainless steel). Set aside.

In medium-sized, heavy-bottomed saucepan placed over low heat, combine the peanut butter, corn syrup, brown sugar, and butter. Stir until mixture is blended and heated. Do not boil.

Remove saucepan from heat and pour mixture over the cereal and peanut mixture. Stir to mix. Press mixture into prepared baking pan.

For topping, melt the chocolate in a microwave-safe bowl, a few seconds at a time. When chocolate is about half melted, stir in the peanut butter and butter. Continue to microwave in short bursts of seconds until chocolate is melted. Pour the topping over the square in pan and smooth with a knife or small flat metal spatula. Let cool completely to room temperature before lifting square from pan and cutting it into squares or bars of desired size. Square may cut out better if cooled square has been placed in the refrigerator for 15-20 minutes.

Yield: One (1) 9” pan of squares/bars

Sweet Marie Bars

Easy-to-make no-bake bars that combine peanut butter and crispy rice cereal into a base topped with melted chocolate and peanut butter.
Course Snack
Keyword bars, nobake bars, nobake squares, Sweet Marie Bars
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 2 cups crispy rice cereal (e.g., Rice Krispies)
  • ¾ cup salted peanuts
  • ½ cup peanut butter
  • ½ cup golden corn syrup
  • ½ cup brown sugar, packed
  • 1 tbsp butter
  • 8 oz semi-sweet chocolate pieces or squares
  • ¼ cup peanut butter
  • 2 tsp butter

Instructions

  1. Line a 9”x9” square baking pan with tin foil and spray lightly with cooking spray (or grease with butter).
  2. Stir the crispy rice cereal and salted peanuts together in a large heat-proof bowl (e.g., glass or stainless steel). Set aside.
  3. In medium-sized, heavy-bottomed saucepan placed over low heat, combine the peanut butter, corn syrup, brown sugar, and butter. Stir until mixture is blended and heated. Do not boil.
  4. Remove saucepan from heat and pour mixture over the cereal and peanut mixture. Stir to mix. Press mixture into prepared baking pan.
  5. For topping, melt the chocolate in a microwave-safe bowl, a few seconds at a time. When chocolate is about half melted, stir in the peanut butter and butter. Continue to microwave in short bursts of seconds until chocolate is melted. Pour the topping over the square in pan and smooth with a knife or small flat metal spatula. Let cool completely to room temperature before lifting square from pan and cutting it into squares or bars of desired size. Square may cut out better if cooled square has been placed in the refrigerator for 15-20 minutes.

Recipe Notes

Yield: One (1) 9” pan of squares/bars

 

[Copyright My Island Bistro Kitchen]

 

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Sweet Marie Bars
Sweet Marie Bars

 

Sweet Marie Bars
Sweet Marie Bars

 

Sweet Marie Bars
Sweet Marie Bars

Classic Nanaimo Bars

Nanaimo Squares
Nanaimo Bars

These delightful no-bake bars are almost like candy!  Bar none, these classic Nanaimo Bars are my all-time favorite bars.  They consist of three layers:  1) a chocolate base consisting of graham wafer crumbs, nuts, cocoa, and coconut; 2) a soft yellow-colored custard-flavored filling made primarily with icing sugar and custard powder; and 3) a rich chocolate ganache topping. Continue reading Classic Nanaimo Bars

Unbaked Chocolate Coconut Square

Chocolate Coconut Squares
Chocolate Coconut Squares

This no-bake chocolate coconut square is one of the easiest to make and it does not take a lot of ingredients.  The recipe calls for graham wafer crumbs –   to make this square gluten-free, use gluten-free graham style crumbs. There may be a number of brands of these crumbs available. I use the Kinnikinnick brand. In fact, the squares in the photos in this post are made with these gluten-free crumbs.

Chocolate Coconut Squares
Chocolate Coconut Squares

This square is almost candy-bar quality.  It is not a thick square but it is rich, moist, and very tasty! A great treat anytime and a sure favorite on any sweet tray.

Chocolate Coconut Squares
Chocolate Coconut Squares

Unbaked Chocolate Coconut Square

Ingredients:
½ cup butter, softened at room temperature
2 tbsp brown sugar
2 tbsp granulated sugar
3 tbsp unsweetened cocoa

1 extra large egg, room temperature, beaten
1 tsp vanilla

2 cups graham wafer crumbs
1 cup shredded unsweetened coconut
½ cup chopped pecans

Method:
Line 9”x9” baking pan with parchment paper, leaving enough paper overhang that finished square can be lifted from the pan for easy icing and cutting.

Combine butter, sugars, and cocoa in medium-sized heavy bottomed saucepan.  Cook over medium low heat until butters melt and ingredients are combined and heated.  Stir frequently to prevent scorching.  Do not boil.

Add the beaten egg and vanilla.  Cook over medium low heat for 2-3 minutes, stirring constantly.

Remove from heat and add the graham wafer crumbs, coconut, and pecans.  Stir to combine ingredients well.

Spread mixture evenly in prepared pan.  Cool.  Ice with buttercream icing (recipe follows). Cut into squares of desired size.

Icing

Ingredients:

2 cups sifted powdered sugar (aka icing sugar/confectioner’s sugar)
3 tbsp butter, softened at room temperature
2½ tbsp water
½ tsp almond flavoring

1 – oz square semi-sweet chocolate
1 tbsp butter, softened at room temperature

Method:
Combine the powdered sugar and butter in bowl of stand mixer.  Mix on low speed to blend in butter.  Add the water and almond flavoring and increase speed to medium-low to blend ingredients. Increase speed to high and beat an additional minute to ensure ingredients are well combined and icing is smooth.  Additional water may be required to make icing of desired spreading consistency. If adding additional water, add by ½ teaspoon at a time.

Spread icing evenly over square.  Melt the chocolate square and butter in small dish in microwave only until the ingredients have melted enough to be blended together.  Drizzle in desired design over icing.  Cut squares into desired size.

Yield:  1 – 9”x9” pan of squares

Unbaked Chocolate Coconut Square

Easy-to-make unbaked chocolate coconut square is sure to appeal to any sweet tooth and make a fine addition to sweet trays

Course Dessert
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 1/2 cup butter, softened at room temperature
  • 2 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 3 tbsp unsweetened cocoa
  • 1 extra large egg, room temperature, beaten
  • 1 tsp vanilla
  • 2 cups graham wafer crumbs
  • 1 cup shredded unsweetened coconut
  • 1/2 cup chopped pecans

Icing

  • 2 cups sifted powdered sugar (aka icing sugar/confectioner's sugar)
  • 3 tbsp butter, softened at room temperature
  • 2 1/2 tbsp water
  • 1/2 tsp almond flavoring
  • 1 oz square semi-sweet chocolate
  • 1 tbsp butter, softened at room temperature

Instructions

  1. Line 9”x9” baking pan with parchment paper, leaving enough paper overhang that finished square can be lifted from the pan for easy icing and cutting.
  2. Combine butter, sugars, and cocoa in medium-sized heavy bottomed saucepan. Cook over medium low heat until butters melt and ingredients are combined and heated. Stir frequently to prevent scorching. Do not boil.

  3. Add the beaten egg and vanilla. Cook over medium low heat for 2-3 minutes, stirring constantly.
  4. Remove from heat and add the graham wafer crumbs, coconut, and pecans. Stir to combine ingredients well.
  5. Spread mixture evenly in prepared pan. Cool. Ice with buttercream icing (recipe follows). Cut into squares of desired size.

Icing

  1. Combine the powdered sugar and butter in bowl of stand mixer. Mix on low speed to blend in butter. Add the water and almond flavoring and increase speed to medium-low to blend ingredients. Increase speed to high and beat an additional minute to ensure ingredients are well combined and icing is smooth. Additional water may be required to make icing of desired spreading consistency. If adding additional water, add by ½ teaspoon at a time.
  2. Spread icing evenly over square. Melt the chocolate square and butter in small dish in microwave only until the ingredients have melted enough to be blended together. Drizzle in desired design over icing. Cut squares into desired size. 

    Yield: 1 – 9”x9” pan of squares

Recipe Notes

To make this square gluten-free, use gluten-free graham style crumbs.

 

[Copyright My Island Bistro Kitchen]

 

Enjoy these other squares, bars, and brownie recipes from My Island Bistro Kitchen:

Classic Nanaimo Bars
Hello Dolly Square
Decadent Dream Square
Cranberry Shortbread Square
Pecan Shortbread Square
Sweet Marie Bars
Decadent Chocolate Chip Square
Old-fashioned Jam Square
Marshmallow Square
Peanut Butter and Chocolate Chip Blondies
Date Squares
Orange-scented Blueberry Oat Square
Double Decker Chocolate and Coconut Brownies
Black Bean Mocha Brownies
Old-fashioned Brownies
Scrumptious Strawberry Rhubarb Bars 

If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.

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Chocolate Coconut Squares
Chocolate Coconut Squares

Old-fashioned Jam Squares

Old-fashioned Jam Squares
Old-fashioned Jam Squares

Jam Squares are an old-fashioned favourite that I grew up with.  They are easy to make and only take common ingredients.  While any kind of jam may be used, they are most showy when red jam, such as raspberry, is chosen. They are a treat at any time and look especially good on sweet trays for special events.

Jam Squares
Jam Squares

[Printable Recipe follows at end of posting]

Old-Fashioned Jam Squares

Ingredients:

1/3 cup butter
1 egg
1 tsp vanilla
½ tsp almond flavoring
½ cup white sugar
1 cup + 2 tbsp all-purpose flour
1 tsp baking powder
¼ tsp salt
¼ tsp cinnamon
⅛ tsp cardamom
Finely grated rind of 1 lemon
½ cup raspberry jam

Method:

Preheat oven to 350°.

Assemble ingredients.

Prepare 8”x8” pan by lining with parchment paper.

With electric mixer, beat butter well in medium-sized bowl.  Beat in egg, vanilla, and almond flavouring.

Sift  sugar, flour, baking powder, salt, cinnamon, and cardamom together.  Stir in grated lemon rind.  Add to butter-egg mixture and blend thoroughly.

Shape dough into a small oblong shape.  Cut off about one-third of the dough and place in freezer for 15 minutes.

Meanwhile, press remaining  dough into prepared pan.  Place pan in freezer for 15 minutes.

Remove both the reserved dough and the pan from the freezer.  Evenly spread the ½ cup raspberry preserves over dough in pan.

Using a grater, grate the reserved dough evenly over the jam.

Bake for 35 minutes or until topping on square is lightly golden in color.

Let square cool completely in pan before removing and cutting into 16 squares.

Old-Fashioned Jam Squares

Jam Squares take only common ingredients. While any kind of jam may be used, they are most showy when red jam is chosen.

Course Snack
Cuisine Canadian
Keyword jam, jam square, squares
My Island Bistro Kitchen Barbara99

Ingredients

  • 1/3 cup butter
  • 1 egg
  • 1 tsp vanilla
  • ½ tsp almond flavoring
  • ½ cup white sugar
  • 1 cup + 2 tbsp all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • tsp cardamom
  • Finely grated rind of 1 lemon
  • ½ cup raspberry jam

Instructions

  1. Preheat oven to 350°.
  2. Assemble ingredients.
  3. Prepare 8”x8” pan by lining with parchment paper.
  4. With electric mixer, beat butter well in medium-sized bowl.  Beat in egg, vanilla, and almond flavouring.
  5. Sift  sugar, flour, baking powder, salt, cinnamon, and cardamom together.  Stir in grated lemon rind.  Add to butter-egg mixture and blend thoroughly.
  6. Shape dough into a small oblong shape.  Cut off about one-third of the dough and place in freezer for 15 minutes.
  7. Meanwhile, press remaining  dough into prepared pan.  Place pan in freezer for 15 minutes.
  8. Remove both the reserved dough and the pan from the freezer.  Evenly spread the ½ cup raspberry preserves over dough in pan.
  9. Using a grater, grate the reserved dough evenly over the jam.
  10. Bake for 35 minutes or until topping on square is lightly golden in color.
  11. Let square cool completely in pan before removing and cutting into 16 squares.

Recipe Notes

Copyright My Island Bistro Kitchen

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Jam Squares

Gluten-free Brown Sugar Fudge Square

Gluten-free Brown Sugar Fudge Square
Gluten-free Brown Sugar Fudge Square

If you like brown sugar fudge, you’ll love this Gluten-free Brown Sugar Fudge Square, even if you aren’t gluten-intolerant or on a grain-restrictive diet! With a cake-type base, it’s the fudge icing that makes this square and takes it from plain to yummy. It’s like having cake and candy at the same time!

I use 1-to-1 gluten-free baking flour along with a small amount of coconut flour in this square.  The coconut flour blends well with the shredded coconut in the recipe and gives the square extra flavor.  Super easy square to make.

Gluten-free Brown Sugar Fudge Square
Gluten-free Brown Sugar Fudge Square

The slightly tricky part is making the icing as it will “set up” very fast.  Make sure you have all the ingredients pre-measured and at hand when you start to make the icing.  It’s essential that the icing sugar be sifted to remove any lumps as there won’t be any time to work out any lumps when beating the icing sugar into the hot butter-sugar mixture. Once the icing starts to thicken, work quickly to spread it over the square.

This square freezes beautifully and is great to have on hand when you just need to have something sweet!

Gluten-free Brown Sugar Fudge Square
Gluten-free Brown Sugar Fudge Square

[Printable version of recipe follows at end of posting]

Gluten-free Brown Sugar Fudge Square

Ingredients:

Square
½ cup minus 1 tbsp butter, softened at room temperature
1 cup brown sugar, lightly packed
1 extra-large egg (at room temperature for 20 minutes)
½ tsp pure vanilla
1 cup 1-to-1 gluten-free baking flour
2 tbsp coconut flour
1 tsp baking powder
pinch salt
1/3 cup milk
½ cup shredded coconut

Icing
3 tbsp butter, softened at room temperature
¾ cup brown sugar, lightly packed
3 tbsp cream
1 cup sifted icing sugar
1 tsp vanilla

Walnut halves for decoration (optional)

Method:

Preheat oven to 350°F. Grease or, alternatively, line 9” square baking pan with tin foil and spray with cooking oil.

Square:  Cream butter and sugar together.  Add the egg and beat well to combine with butter-sugar mixture.  Beat in vanilla.

Sift the 1-to-1 gluten-free flour, coconut flour, baking powder, and salt together.  Add the dry ingredients and milk to the creamed mixture in three parts (3 parts dry and 2 parts wet) starting and ending with the dry ingredients.  Beat for 1 minute longer on medium speed. Fold in the shredded coconut.  Spread batter evenly in prepared pan.

Bake for 30-32 minutes or until cake tester inserted into center of square comes out clean.  Remove square from oven and place on wire rack to cool completely.

Icing:  When square has cooled, make the icing by combining the butter and brown sugar in a saucepan over medium heat.  Stir until both have melted/dissolved.  Add the cream.  Bring mixture to a boil.  Reduce heat and simmer for 2 minutes, stirring occasionally.  Remove from heat and, with an electric hand mixer, beat in the icing sugar until mixture starts to thicken.  Immediately stir in the vanilla and, working quickly (as this icing will “set up” very fast), spread the icing evenly over square.  Score cutting lines on square and, if desired, place one walnut half on each individual square. Let icing set completely before cutting squares.

Yield: One 9” pan of squares

Gluten-free Brown Sugar Fudge Square
Gluten-free Brown Sugar Fudge Square

Gluten-free Brown Sugar Fudge Square

Yield: 1 - 9" pan of squares

An old-fashioned fudge square made with gluten-free flour and topped with brown sugar fudge icing.

Ingredients

  • Square
  • ½ cup minus 1 tbsp butter, softened at room temperature
  • 1 cup brown sugar, lightly packed
  • 1 extra-large egg (at room temperature for 20 minutes)
  • ½ tsp pure vanilla
  • 1 cup 1-to-1 gluten-free baking flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • pinch salt
  • 1/3 cup milk
  • ½ cup shredded coconut
  • Icing
  • 3 tbsp butter, softened at room temperature
  • ¾ cup brown sugar, lightly packed
  • 3 tbsp cream
  • 1 cup sifted icing sugar
  • 1 tsp vanilla
  • Walnut halves for decoration (optional)

Instructions

  1. Preheat oven to 350°F. Grease or, alternatively, line 9” square baking pan with tin foil and spray with cooking oil.
  2. Square: Cream butter and sugar together. Add the egg and beat well to combine with butter-sugar mixture. Beat in vanilla.
  3. Sift the 1-to-1 gluten-free flour, coconut flour, baking powder, and salt together. Add the dry ingredients and milk to the creamed mixture in three parts (3 parts dry and 2 parts wet) starting and ending with the dry ingredients. Beat for 1 minute longer on medium speed. Fold in the shredded coconut. Spread batter evenly in prepared pan.
  4. Bake for 30-32 minutes or until cake tester inserted into center of square comes out clean. Remove square from oven and place on wire rack to cool completely.
  5. Icing: When square has cooled, make the icing by combining the butter and brown sugar in a saucepan over medium heat. Stir until both have melted/dissolved. Add the cream. Bring mixture to a boil. Reduce heat and simmer for 2 minutes, stirring occasionally. Remove from heat and, with an electric hand mixer, beat in the icing sugar until mixture starts to thicken. Immediately stir in the vanilla and, working quickly (as this icing will “set up” very fast), spread the icing evenly over square. Score cutting lines on square and, if desired, place one walnut half on each individual square. Let icing set completely before cutting squares.
  6. Copyright My Island Bistro Kitchen
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Fudge Squares

Gluten Free Fudge Squares

Decadent Chocolate Chip Squares

Decadent Chocolate Chip Squares
Decadent Chocolate Chip Squares

This is one of my most favorite squares!  I have been making this recipe for years.  It’s good any time of the year and is often found in my summer picnic basket.  With its rich, gooey chocolate center and a slightly crunchy topping, it’s a real treat for sure, especially for chocolate lovers.

Decadent Chocolate Chip Squares
Decadent Chocolate Chip Squares
Decadent Chocolate Chip Squares

Ingredients:

Base:

1 cup all-purpose flour
1 tsp baking powder
Pinch salt
⅓ cup butter, softened
⅓ cup brown sugar, packed
2 egg yolks

10 oz. chocolate chips

Topping:
2 egg whites, beaten stiff
⅛ tsp cream of tartar
1 cup brown sugar, lightly packed
1 tsp vanilla
½ cup macaroon coconut

Method:

Assemble ingredients.

Prepare 9” square pan by lining with tin foil and spraying with cooking oil.

Preheat oven to 350°F.

Base:
In small bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream butter and brown sugar together. Add egg yolks, one at a time, beating well after each addition.

Add dry ingredients and stir just until dry ingredients are incorporated.

Evenly press dough into prepared pan.

Evenly sprinkle the chocolate chips over the dough. Set aside.

Topping:
In clean mixer bowl, beat the two egg whites with the cream of tartar until soft peaks form.

Beat in the brown sugar, adding a tablespoon at a time.

Add the vanilla.

Fold in the coconut.

Spread the topping evenly over the chocolate chips.

Bake for 30-35 minutes or until topping is browned. Remove from oven and place pan on wire cooling rack. Let cool completely. Lift tin foil and square from the pan and cut into squares.

Decadent Chocolate Chip Squares
Decadent Chocolate Chip Squares

 

Decadent Chocolate Chip Squares

Ingredients

  • Base:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • Pinch salt
  • 1/3 cup butter, softened
  • 1/3 cup brown sugar, packed
  • 2 egg yolks
  • 10 oz. chocolate chips
  • Topping:
  • 2 egg whites, beaten stiff
  • 1/8 tsp cream of tartar
  • 1 cup brown sugar, lightly packed
  • 1 tsp vanilla
  • ½ cup macaroon coconut

Instructions

  1. Assemble ingredients.
  2. Prepare 9” square pan by lining with tin foil and spraying with cooking oil.
  3. Preheat oven to 350°F.
  4. Base:
  5. In small bowl, whisk together the flour, baking powder, and salt. Set aside.
  6. Cream butter and brown sugar together. Add egg yolks, one at a time, beating well after each addition. Add dry ingredients and stir just until dry ingredients are incorporated.
  7. Evenly press dough into prepared pan. Evenly sprinkle the chocolate chips over the dough. Set aside.
  8. Topping:
  9. In clean mixer bowl, beat the two egg whites with the cream of tartar until soft peaks form. Beat in the brown sugar, adding a tablespoon at a time. Add the vanilla. Fold in the coconut.
  10. Spread the topping evenly over the chocolate chips.
  11. Bake for 30-35 minutes or until topping is browned. Remove from oven and place pan on wire cooling rack. Let cool completely. Lift tin foil and square from the pan and cut into squares.
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Chocolate Chip Squares
Decadent Chocolate Chip Squares
Decadent Chocolate Chip Squares
Decadent Chocolate Chip Squares