Cherry Coconut Squares

By The Canadian Living Test Kitchen

Tested till perfect

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Cherry Coconut SquaresNo-bake recipes take the chore out of making squares.4 out of5based on3 ratings.
Cherry Coconut Squares

Left to right: Mocha Pecan Nanimo Bars, Cherry Coconut Squares and Raspberry Almond Bars. (Photography by Yvonne Duivenvoorden)

This recipe makes 32 servings

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Nutritional Info
Per each of 32 squares: about -
cal 161161 cal
pro 1 g1g pro
total fat 9 g9g total fat
sat. fat 5 g5g sat. fat
carb 21 g21g carb
fibre 1 g1g fibre
chol 17 mg17mg chol
sodium 76 mg76mg sodium
% RDI: -
calcium 33 calcium
iron 22 iron
vit A 55 vit A
vit C 22 vit C
folate 22 folate

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No-bake recipes take the chore out of making squares.

Ingredients

  • 7 oz white chocolate , chopped7 oz white chocolate, chopped
  • 1 tsp grated orange rind 1 tsp grated orange rind
  • 1/2 cup butter 1/2 cup butter
  • 1/4 cup whipping cream 1/4 cup whipping cream
  • 1-1/2 cups dried cherries 1-1/2 cups dried cherries or dried cranberries or slivered apricots
  • 3/4 cup desiccated coconut 3/4 cup desiccated coconut
  • 2-1/4 cups shortbread cookies 2-1/4 cups shortbread cookies or vanilla wafer cookies
  • Icing:
  • 2 tbsp butter , melted2 tbsp butter, melted
  • 2 tbsp orange juice 2 tbsp orange juice
  • 1 tbsp whipping cream 1 tbsp whipping cream
  • 2 cups icing sugar 2 cups icing sugar

Preparation

Line 9-inch (2.5 L) square metal cake pan with parchment paper to extend 1 inch (2.5 cm) above rim on 2 sides, or grease; set aside.

In large bowl, combine white chocolate with orange rind; set aside. In small saucepan, heat butter with cream over medium heat until steaming; pour over chocolate mixture and stir until melted. Stir in cherries and coconut. Stir in cookie crumbs in 2 batches until blended. Scrape into prepared pan, smoothing top. Chill until firm, about 1 hour.

Icing: In bowl, stir together butter, orange juice and cream; stir in icing sugar in 2 batches. Spread over cherry mixture and smooth using offset metal spatula dipped in hot water, shaking off excess water. (Make-ahead: Cover and refrigerate for up to 1 week or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Using parchment paper handles, transfer to cutting board; peel paper from sides. Wiping knife with damp cloth between cuts, trim edges and cut into bars or squares as desired.

Source : Canadian Living Magazine: December 2004

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