Pink Squares (aka: The Most Delicious and Decadent Squares Ever)

There is one word to describe these squares – WOW.  They are incredible. They are decadent. They look so pretty. They are sweet and a small square goes a long way but you will want to eat a lot of small squares as these are SO good, so just go ahead and cut a regular sized square, or two or three!

What makes the pretty pink colour?  Read on to find out!

I received this recipe a life time ago from my dear friend Kathleen (other recipes of Kathleen’s grace my site) when we worked together pre-marriage and babies. I have been making these ever since. They look so nice on a platter for a birthday, a bridal shower, an afternoon tea, a dessert tray… I am asked to make these for every family get-together!

The squares are made in 3 layers and so the side view of these squares is interesting and lovely. The recipe is easy to make! The results are fabulous!

The recipe is written with flour and dairy ingredients. The photos show that the squares can be made gluten free and dairy free if you use gluten free graham crumbs (which I found on Amazon.ca), ghee or a vegan butter or a good margarine, and coconut condensed milk (again, on Amazon.ca). Note the change to the amount of coconut below if you use the coconut condensed milk – the container is smaller than the dairy condensed milk.

The coconut in this recipe is the healthy ingredient!  Coconut is a highly nutritious food.  Coconuts are a rich source of manganese, which supports bone health and the metabolism of carbohydrates, proteins, and cholesterol. Coconuts are also a good source of copper and iron, which help form red blood cells, as well as selenium, an important antioxidant that protects your cells.

As always, when you make this recipe, I would love to see your creation so please post a photo of your Pink Squares (aka: The Most Delicious and Decadent Squares Ever) goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 15 minutes / Bake Time: 30 minutes, Rest Time: Overnight / Makes: a 9x9 pan or a rectangular pan (see photos)

Ingredients

• 1½ Cups Graham Wafer Crumbs

• ½ Cup Melted Butter

• ½ Cup Brown Sugar

• 1/3 Cup Flour

• 2 Cups Shredded Coconut or Coconut Flakes (Note: if using coconut condensed milk, use 1½ cups coconut as the tin is smaller than dairy condensed milk – usually 195mL)

• 1 300mL Can Condensed Milk

• 4 Tablespoons Melted Butter

• 2 Cups Icing Sugar

• 3 Tablespoons Maraschino Cherry Juice (Yup, this is what gives the icing the pretty pink colour!)

How It’s Made

•  Preheat your oven to 350°F and line your pan with foil. Grease and breadcrumb the foil.  

• Layer 1 - Base:

• In a medium bowl, mix together the graham crumbs, melted butter, brown sugar and flour. I find a fork works really well to mix it all together well.

• Spread this mixture evenly into your pan and press it all down firmly with clean fingers or the fork.

•  Bake for 10 minutes.  Remove from the oven.  

•  Layer 2 – Coconut Layer:

• In the same medium bowl, mix the coconut and the condensed milk together well.

• Spread this mixture on the base layer and bake for 20 minutes until the edges are lightly browned.

• Remove from the oven and let cool completely.

• Layer 3 – Pink Icing:

• In a medium bowl, gradually mix the icing sugar with the melted butter. Add the maraschino cherry juice a tablespoon at a time and beat until you have a thick spreadable pretty light pink icing

• Spread the icing to cover the coconut layer.

• Cover the pan tightly with foil, tenting it if necessary so the foil doesn’t touch the icing (or else it will pull it when you uncover the pan later).  The squares need to sit to soften for a few hours – overnight is best.

• Uncover and remove the squares from the pan by lifting out the foil. Cut into how many squares you wish.   

Enjoy!  (Oh, you will!)

These are what I use for the Gluten and Dairy Free version!