Triple Layer Squares Triple Layer Squares

Author: Canadian Living

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.

  • Portion size 48 servings
  • Credits : Canadian Living Magazine: December 2007


Bittersweet Chocolate Layer:
Caramel Layer:
White Chocolate Layer:


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.)

Nutritional facts Per square: about

  • Sodium 24 mg
  • Protein 2 g
  • Calories 167.0
  • Total fat 11 g
  • Cholesterol 25 mg
  • Saturated fat 6 g
  • Total carbohydrate 16 g


  • Iron 4.0
  • Folate 5.0
  • Calcium 3.0
  • Vitamin A 7.0
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Triple Layer Squares