Recipe
February 27, 2009
Coconut Raspberry Ribbon Squares Recipe
Step 1: Preheat oven to 350°F.
Step 2: In a medium bowl, stir together sugar and flour. Cut in butter or margarine until mixture is crumbly. Mix in egg yolk. Press mixture into the bottom of a 9″ x 9″ greased baking pan.
Step 3: Bake about 20 minutes or until crust starts to turn golden. Spread jam over the hot crust. In a bowl, mix condensed milk and coconut. Spread gently over jam layer. Return to oven and bake another 25 minutes or until the surface is golden and firm.
Step 4: Remove from oven and set on a wire rack to cool completely. In the top of a double boiler over hot (but not boiling) water, melt chocolate with 1 tbsp butter or margarine; stir. Spread melted chocolate over the coconut layer.
Step 5: Refrigerate squares to allow chocolate layer to harden. Remove from refrigerator about 15 minutes before cutting into squares.
Makes 3 dozen squares
Directions
Yield:
Step 1: Preheat oven to 350°F.
Step 2: In a medium bowl, stir together sugar and flour. Cut in butter or margarine until mixture is crumbly. Mix in egg yolk. Press mixture into the bottom of a 9″ x 9″ greased baking pan.
Step 3: Bake about 20 minutes or until crust starts to turn golden. Spread jam over the hot crust. In a bowl, mix condensed milk and coconut. Spread gently over jam layer. Return to oven and bake another 25 minutes or until the surface is golden and firm.
Step 4: Remove from oven and set on a wire rack to cool completely. In the top of a double boiler over hot (but not boiling) water, melt chocolate with 1 tbsp butter or margarine; stir. Spread melted chocolate over the coconut layer.
Step 5: Refrigerate squares to allow chocolate layer to harden. Remove from refrigerator about 15 minutes before cutting into squares.
Makes 3 dozen squares