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:
White Chocolate Layer:
MethodIn 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