COCONUT CHOCOLATE SQUARES

These cookies consist of a chewy coconut layer on a crisp chocolate cookie bottom….just cut into squares to serve and Enjoy! COCONUT CHOCOLATE SQUARES

Serving: 9  Time:30 minutes

INGREDIENTS

1/3 cup butter, plus extra for greasing

¾ cup evaporated milk (canned) or COCONUT MILK

1/3 cup self-rising flour

225 g (8 oz) dark chocolate graham cookies

1 egg (beaten) or unsweetened applesauce 1/4 cup 

1 tsp pure vanilla extract

2 tbs superfine sugar

1 1/3 cups shredded coconut

50 grams dark chocolate (optional)

DIRECTIONS for COCONUT CHOCOLATE SQUARES

–Grease a shallow 8 “square cake pan with butter and line the bottom.

-Crush the crackers in a plastic bag with a rolling pin or you can process them in a food processor.

-Melt the remaining butter in a pan and stir in the crushed crackers. Press the mixture into the bottom of the cake pan.

-Beat together the evaporated milk, vanilla extract, sugar and egg until smooth. Stir in the flour and shredded coconut. Pour over the cracker layer and use a spatula to level the top.

-Bake in a preheat oven 375 F / 190 C for 30 minutes or until the coconut topping has become firm and golden.

-Let cool in the cake pan for 5 minutes, then cut into squares. Let cool completely in the pan.

-Carefully remove the squares from the pan and place them on a cutting board. Melt the dark chocolate (if using) and drizzle it over the squares. Let the chocolate set before serving.

NOTES

– Store the squares in an airtight container for up to 4 days. They can be frozen, for up to 2 months. Thaw at room temperature.

– Bar or slice cookies are formed by spreading the soft dough into a shallow pan then they are sometimes covered with a filling or topping and baked.

PhotoCredit gratitudeismine.com