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Oh Henry Bars

Oh Henry Square

Oh Henry Square is a retro sweet treat that is easy-to-make and requires no baking. A filling of graham wafer crumbs, nuts, coconut, and cherries sits atop a graham wafer base. Frost with chocolate or plain white icing.
Course Sweet Treats
Cuisine Canadian
Keyword no-bake bars, no-bake square, Oh Henry Bars, Oh Henry Square
My Island Bistro Kitchen Barbara - My Island Bistro Kitchen

Ingredients

  • Whole Graham Wafers to fit 9” square pan (apx. 3¼ oz/92grams)
  • ½ cup butter
  • ¾ cup brown sugar, firmly packed
  • ½ cup whole milk
  • 1 tsp pure vanilla extract
  • 1¼ cups fine graham wafer crumbs
  • 1 cup chopped pecans or walnuts
  • 1 cup medium grind unsweetened coconut
  • 1/3 cup maraschino cherries, chopped into bite-sized pieces and blotted dry in paper towel

Icing:

  • ¼ cup butter, softened at room temperature
  • ¾ tsp pure vanilla extract
  • 8oz/226g sifted icing sugar (aka confectioner’s sugar or powdered sugar)
  • 1/3 cup sifted cocoa powder
  • 3-4 tbsp milk, cream, whipping cream, or water

Instructions

Method for Square:

  1. Line 9”x9” square pan with parchment paper, leaving about 1” overhang with which to grasp and remove square from pan for easy frosting and cutting. Line pan with whole graham wafers, trimming wafers as necessary to fit pan.
  2. In medium-sized saucepan, melt butter over medium heat then blend in brown sugar and milk. Reduce heat slightly and bring mixture just to the boiling point. Reduce heat to low and cook very gently for apx. 2½ -3 minutes.
  3. Remove pan from heat and stir in vanilla, graham wafer crumbs, nuts, coconut, and maraschino cherries until well combined. Spread mixture smoothly and evenly over graham wafer base in pan. Cool completely at room temperature then transfer to refrigerator to chill for at least 1-2 hours. When chilled, frost with chocolate icing.

Method for Icing:

  1. Sift, or sieve, icing sugar and cocoa separately before weighing the icing sugar and measuring out the cocoa then sift the two together to blend.

  2. In bowl of stand mixer fitted with paddle attachment, beat butter at medium speed until completely soft and smooth. Add the vanilla. Reduce mixer speed to lowest setting and gradually blend in the icing sugar and cocoa, adding enough liquid (a tablespoon at a time) to make smooth icing of desired consistency. Stop as necessary to scrape down sides of bowl. After all of the dry ingredients have been added, increase mixer speed to medium and beat about 45 seconds longer. Spread icing evenly over chilled square. Refrigerate for about 40-45 minutes to set and firm up icing then remove square from refrigerator and cut into squares of desired size.

  3. Square is best served at room temperature but stored in refrigerator until near serving time. Square freezes well in an airtight freezer container for longer storage.

Recipe Notes

Yield: One 9” square

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