Years ago, I made these squares quite often and they were always a huge hit. But for some reason…my age perhaps??…. I forgot all about them until a couple of days ago. I was thumbing through some older recipe books and discovered this recipe, scribbled on a piece of paper, shoved between some pages.
I love so much about these squares! They’re caramel, which is a nice change and the caramel frosting is amazing. Plus they’re chock full of coconut and walnuts, so really, how could you go wrong!
I’ve already decided I am going to add these to my Christmas baking list, I think they will be a great contrast to my usual holiday treats!
Here’s a little baking tip. To keep your parchment paper in place, use 4 metal bulldog clips, they work like a charm.
These are 2-inch clips because that’s what I had on hand when I first started securing my parchment this way, but if you’re purchasing them, a 1-inch clip would be less bulky.
- SQUARES -
- ¼ cup butter
- 1 cup packed brown sugar
- 1 large egg, beaten
- ¾ cup flour
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 cup flaked coconut
- ½ cup chopped walnuts
- ¼ cup butter
- ½ cup packed brown sugar
- 3 Tbsp. milk
- 1 cup icing sugar
- Preheat oven to 350 degrees F.
- In a large saucepan, melt butter. Remove pan from heat and add brown sugar, stir to combine and then add beaten egg. Mix well.
- Whisk flour, baking powder, and salt to combine.
- Add flour mixture, coconut and nuts to saucepan, stir well to combine. The mixture will be quite thick.
- Spread to the bottom of a parchment lined 9” square baking pan. (To facilitate spreading this thick mixture, you can slightly dampen, with water, the tool you are using. I usually use an offset spatula, butter knife or the back of a soup spoon)
- Bake for 30 minutes or until golden. (Don't overbake or the squares will be dry)
- Cool completely before frosting.
- Combine butter, brown sugar and milk in a medium saucepan.
- Bring to a gentle boil and simmer for an additional two minutes.
- Cool by sitting the pan in an inch or so of cold water and stirring.
- When cool, stir in icing sugar. (If frosting is too stiff, add a few drops of milk and continue stirring until a spreadable consistency.)
- Smooth over cooled squares and cut when icing is set.
- Makes 25 squares
As always, if you have any questions at all, feel free to ask and I will do my very best to answer.
Looking for some more great recipes for squares? Check out these:
What are your favourite squares to bake during the holidays?