Triple Layer Squares

By The Canadian Living Test Kitchen

99 people added this to their Recipe Box

This recipe makes 48 squares servings

Nutritional Info
Per square: about	-
cal	167167 cal
pro	2 g2g pro
total fat	11 g11g total fat
sat. fat	6 g6g sat. fat
carb	16 g16g carb
fibre	1 g1g fibre
chol	25 mg25mg chol
sodium	24 mg24mg sodium
% RDI:	-
calcium	33 calcium
iron	44 iron
vit A	77 vit A
folate	55 folate

First Prize in Bars and Squares Category

Karen DeBeer of Moose Jaw, Sask., created this prize-winning square for her annual bake sale. The square was such a huge success that she now makes it all the time for family and friends.

Ingredients

1 cup unsalted butter , softened1 1cup cupunsalted butter, softened
3/4 cup packed brown sugar 3/4 3/4cup cuppacked brown sugar
1 egg yolk 1 1egg yolkegg yolks
1 tsp vanilla 1 1tsp tspvanilla
2 cups all-purpose flour 2 2cups cupsall-purpose flour
1/4 tsp salt 1/4 1/4tsp tspsalt
3/4 cup chopped pecans 3/4 3/4cup cupchopped pecans
Caramel Layer:
1/2 cup packed brown sugar 1/2 1/2cup cuppacked brown sugar
1/2 cup unsalted butter 1/2 1/2cup cupunsalted butter
1/2 cup sweetened condensed milk 1/2 1/2cup cupsweetened condensed milk
2 tbsp corn syrup 2 2tbsp tbspcorn syrup
Bittersweet Chocolate Layer:
8 8oz ozgood-quality bittersweet chocolate, chopped
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream
White Chocolate Layer:
4 4oz ozgood-quality white chocolate, chopped
2 tbsp whipping cream 2 2tbsp tbspwhipping cream

Preparation

In large bowl, beat butter with sugar until light; beat in egg yolk and vanilla. Stir in flour and salt. Press into parchment paper–lined or greased 13- x 9-inch (3.5 L) metal cake pan. Sprinkle with pecans; press lightly into dough.

Bake in centre of 350°F (180°C) oven for about 18 minutes or until edges are lightly browned and centre is firm to the touch. Let cool on rack.

Caramel layer: In heavy saucepan over medium heat, bring brown sugar, butter, condensed milk and corn syrup to boil, stirring constantly. Boil, stirring constantly, for 4 minutes. Remove from heat; let stand for 2 minutes. Pour over base; let cool.

Bittersweet Chocolate Layer: In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate with cream until smooth. Pour over caramel.

White Chocolate Layer: In bowl over saucepan of hot (not boiling) water, melt white chocolate with whipping cream until smooth.

Drop white chocolate mixture by about 6 spoonfuls onto bittersweet chocolate layer. Using toothpick, gently swirl together. Refrigerate until firm, about 2 hours. Cut into squares. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 1 month.)

Source : Canadian Living Magazine: December 2007