PINA COLADA SQUARES

Pina Colada Squares 

A twist to Nanaimo bars. A nice blend of pineapple and coconut. These squares need to be kept chilled as they soften quickly. 

Bottom Layer 

1/2 cup hard margarine or butter, softened

1/4 cup granulated sugar

1/3 cup Cocoa, sifted if lumpy

1 large egg, fork-beaten

2 TBS milk 

1-3/4 cups Graham cracker crumbs

1/2 cup chopped walnuts

c/3 cups medium coconut 

Middle Layer 

1/2 cup hard margarine or butter softened

2 cups icing (confectioner’s) sugar

1/2 cup crushed pineapple, very well drained

3/4 tsp. Coconut flavouring 

Top Layer

2/3 cup semi-sweet chocolate chips

2 tsp. hard margarine or butter softened 

Directions: 

Bottom Layer: stir margarine, sugar and cocoa together in large sauce pan on medium until margarine is melted. Add egg and milk. Heat and stir for a few moments until slightly thickened. Remove from heat. 

Add graham crumbs, walnuts and coconut. Stir until well coated. Firmly press into ungreased 8×8 inch pan. Pan may be lined with foil for easy removal and cutting. 

Middle Layer: Put all 4 ingredients into medium bowl. Mix well. Spread over first layer, Chill overnight until firm. 

Top Layer: Heat and stir chocolate chips and margarine in small heavy saucepan on low until melted and smooth. Let stand until cool but still runny. Spread over second layer. Chill until ready to serve. Cuts into 36 squares.

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Pina Colada Squares A twist to Nanaimo bars. A nice blend of pineapple and coconut. These squares need to be kept chilled as they soften quickly. Bottom Layer 1/2 cup hard margarine or butter, softened 1/4 cup granulated sugar 1/3 cup Cocoa, sifted if lumpy 1 large egg, fork-beaten 2 TBS milk 1-3/4 cups Graham cracker crumbs 1/2 cup chopped walnuts c/3 cups medium coconut Middle Layer 1/2 cup hard margarine or butter softened 2 cups icing (confectioner’s) sugar 1/2 cup crushed pineapple, very well drained 3/4 tsp. Coconut flavouring Top Layer 2/3 cup semi-sweet chocolate chips 2 tsp. hard margarine or butter softened Directions: Bottom Layer: stir margarine, sugar and cocoa together in large sauce pan on medium until margarine is melted. Add egg and milk. Heat and stir for a few moments until slightly thickened. Remove from heat. Add graham crumbs, walnuts and coconut. Stir until well coated. Firmly press into ungreased 8×8 inch pan. Pan may be lined with foil for easy removal and cutting. Middle Layer: Put all 4 ingredients into medium bowl. Mix well. Spread over first layer, Chill overnight until firm. Top Layer: Heat and stir chocolate chips and margarine in small heavy saucepan on low until melted and smooth. Let stand until cool but still runny. Spread over second layer. Chill until ready to serve. Cuts into 36 squares.