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Raspberry Chocolate Squares


1-1/4 cups all purpose flour
1/3 cup granulated sugar
1/2 cup butter
1 egg yolk
1/3 cup raspberry jam
1 can (300ml) sweetened condensed milk
2 cups sweetened flaked coconut
5 oz semi sweet chocolate
1 tablespoon butter

In a large bowl mix together flour and sugar. With pastry blender, cut in butter until the size of peas. Stir in egg yolk; mix thoroughly. Press into 9 inch square baking pan. Bake in 350 deg F oven for 18 to 20 minutes or until starting to brown.

Spread jam over crust while still warm. In medium bowl combine condensed milk and coconut; spoon over jam and spread gently. Return to oven and bake for 25 minutes longer or until golden brown and set. Let cool completely.

Melt together chocolate and butter; spread over coconut layer, smooth top with knife and refrigerate. Remove from refrigerator 15 minutes before slicing.

Makes 36 squares (1-1/2 inch)




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.