Queen Anne Squares (Newfoundland)

canadian-newfoundland-queenannesquares Another popular cookie bar in Newfoundland, especially at the Holidays. It reminds me of a cookie bar version of the Mounds candy bar.

Bottom Layer:
⅔ cup butter, melted
⅔ cup brown sugar
1 cup all-purpose flour, unbleached
4 Tbsp. cocoa
1 tsp. pure vanilla extract
1 extra large egg

Coconut Layer:
1 (14 oz) can sweetened condensed milk (300 mL)
2 cups dried unsweetened coconut, medium or fine cut
1 tsp. pure vanilla extract

Chocolate Frosting:
2 cups confectioners’ sugar
3 Tbsp. cocoa
1 tsp. pure vanilla extract
2 or 3 Tbsp. milk
¼ cup butter

Make the Bottom Layer:
Beat together all ingredients until smooth, then spread evenly into the bottom of a lightly greased and parchment paper lined 9x9” baking pan.

Prepare the Coconut Layer:
Mix together the 3 ingredients until completely blended then drop by heaping tspfuls onto the cake batter layer. Spread out carefully.

Bake at 350°F (180°C/160°C fan, Gas Mark 4) for 25 -30 minutes. Cool completely before adding the chocolate frosting on top.

Make the Chocolate Frosting:
Beat together the icing sugar, cocoa, vanilla butter and a little of the milk.

Add only enough milk to bring the frosting to a smooth but spreadable consistency. A frosting that is a bit on the thick consistency side works best here.

Spread on the cooled cookies and cut into squares or bars.

Makes 24.