Topped with white chocolate cream cheese icing, these dessert squares from Laura Calder's newest cookbook are irresistible.
1 cup flour
2 tbsp brown sugar
1/2 cup butter, softened
1 cup walnuts, chopped
1 cup brown sugar
1/2 cup unsweetened coconut
2 tbsp flour
2 eggs, lightly beaten
1 tsp vanilla
White Chocolate Cream Cheese Icing
1/2 cup cream cheese, softened
1/4 cup butter, at room temperature
6 oz. white chocolate, melted until completely smooth
1/4 cup icing sugar
1 tbsp lemon juice
Step 1: Heat the oven to 325°F. Lightly grease a 9" square cake pan.
Step 2: Work together the ingredients for the base, either in a food processor or using your fingers, to make fine crumbs. Press into the cake pan and bake until cooked through, about 15 minutes.
Step 3: Meanwhile, stir together the filling ingredients. When the base comes out of the oven, spread this over top, return to the oven, and bake until set, about 25 minutes. Cool completely on a rack.
Step 4: For the icing, beat the cream cheese, butter, and melted chocolate until smooth. Gradually beat in the icing sugar, and lastly the lemon juice. Chill until spreadable, about 10 minutes. Spread the icing over the cooled walnut filling and cut into diamonds.
Makes about 16 squares
Reprinted with permission from Laura Calder's Dinner Chez Moi (2011 Harper Collins Canada).