Succulent Raspberry Chocolate Squares

Name: Succulent Raspberry Chocolate Squares
Prep time: 20 min
Cook time: 45 min
Yield: 36
Ingredients: 1 1/4 cups (300 mL) all purpose flour; 1/3 cup (75 mL) sugar; 1/2 cup (125 mL) butter; 1 egg yolk; 1/3 cup (75 mL) raspberry jam; 1 can (300 mL) Original or Low Fat Eagle Brand® sweetened condensed milk Original Sweetened Condensed Milk; 2 cups (500 mL) sweetened flaked coconut; 5 oz (150 g) semi-sweet chocolate; 1 tbsp (15 mL) butter

Prep Time 20 mins

Cook Time 45 mins

Serves 36

Difficulty N/A

Ingredients

1 1/4 cups (300 mL) all purpose flour
1/3 cup (75 mL) sugar
1/2 cup (125 mL) butter
1 egg yolk
1/3 cup (75 mL) raspberry jam
1 can (300 mL) Original or Low Fat Eagle Brand^® sweetened condensed milk
2 cups (500 mL) sweetened flaked coconut
5 oz (150 g) semi-sweet chocolate
1 tbsp (15 mL) butter

Original Sweetened Condensed Milk

Directions

Step 1:

Mix together flour and sugar; cut in butter until the size of peas. Sir in egg yolk; mix thoroughly.

Step 2:

Press into parchment paper-lined 9" (23 cm) square baking pan. Bake in preheated 350°F (180°C) oven for 18-20 minutes or until starting to brown.

Step 3:

Spread jam over crust while still warm. Combine Eagle Brand 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.

Step 4:

Melt together chocolate and 1 tbsp butter; spread over cooled coconut layer. Refrigerate. Remove from refrigerator 15 minutes before cutting into squares.