Cherry Coconut Squares
No-bake recipes take the chore out of making squares.
Servings: 24 to 32
Ingredients:
Left to right: Mocha Pecan Nanimo Bars, Cherry Coconut Squares and Raspberry Almond Bars. (Photography by Yvonne Duivenvoorden)
| Nutritional Info | |
| Per each of 32 squares: about | - |
| cal | 161 |
| pro | 1 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 21 g |
| fibre | 1 g |
| chol | 17 mg |
| sodium | 76 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 2% |
| vit A | 5% |
| vit C | 2% |
| folate | 2% |
-
7 oz (210 g) white chocolate, chopped
1 tsp (5 mL) grated orange rind
1/2 cup (125 mL) butter
1/4 cup (50 mL) whipping cream
1-1/2 cups (375 mL) dried cherries, cranberries or slivered apricots
3/4 cup (175 mL) desiccated coconut
2-1/4 cups (550 mL) shortbread cookie or vanilla wafer crumbs
Icing:
2 tbsp (25 mL) butter, melted
2 tbsp (25 mL) orange juice
1 tbsp (15 mL) whipping cream
2 cups (500 mL) 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.
Additional Information
Source
Canadian Living Magazine: December 2004
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For more ideas on cooking with Real Cream, click here |
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