Recipe Tin Project: Heavenly Squares

Heavenly Squares
These decadent dessert bars feature three irresistible layers: a graham cracker and coconut base, a fluffy buttercream center, and a smooth, rich chocolate topping. Perfect for potlucks, bake sales, or whenever you’re in the mood for something sweet and satisfying.

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Ingredients:

For the Bottom Layer:

Ingredient	Amount
Butter (room temp)	½ cup (1 stick)
Granulated sugar	½ cup
Egg	1
Vanilla extract	1 teaspoon
Graham cracker crumbs	2 cups
Flaked coconut	1 cup
Chopped walnuts	¼ cup

For the Frosting Layer:

Ingredient	Amount
Unsalted butter (softened)	½ cup (1 stick)
Milk	2 teaspoons
Powdered sugar	2 cups

For the Chocolate Topping:

Ingredient	Amount
Chocolate chips	12 oz
Butter	2 tablespoons

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Instructions:

1. Prepare Oven & Base Layer:
Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the butter and sugar using an electric mixer. Beat in the egg and vanilla until combined. Stir in the graham cracker crumbs, coconut, and walnuts until the mixture is fully blended.

2. Bake the Base:
Firmly press the mixture into the bottom of a 9×13-inch baking pan. Bake for 15–20 minutes or until lightly golden and set. Remove from the oven and allow it to cool completely.

3. Make the Frosting:
While the base cools, whip the butter in a clean bowl until smooth. Gradually add the powdered sugar, then the milk, beating for 2–3 minutes until the frosting is fluffy. Evenly spread the frosting over the cooled base layer.

4. Melt the Chocolate:
In a microwave-safe bowl, heat the chocolate chips and butter in 30-second bursts, stirring between each interval, until completely melted and glossy.

5. Assemble & Chill:
Gently pour and spread the melted chocolate over the frosting layer. Allow the chocolate to set fully before cutting into squares.

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Tip:
For easier chocolate spreading, place the frosted bars in the fridge for 20–30 minutes before adding the final layer.