No-bake recipes take the chore out of making squares.
- Portion size 32 servings
- Credits : Canadian Living Magazine: December 2004
Ingredients
Icing:
Method
Line 9-inch (2.5 L) square metal cake pan with parchment paper to extend 1 inch (2.5 cm) above rim on 2 sides, or grease; set aside.
In large bowl, combine white chocolate with orange rind; set aside. In small saucepan, heat butter with cream over medium heat until steaming; pour over chocolate mixture and stir until melted. Stir in cherries and coconut. Stir in cookie crumbs in 2 batches until blended. Scrape into prepared pan, smoothing top. Chill until firm, about 1 hour.
Icing: In bowl, stir together butter, orange juice and cream; stir in icing sugar in 2 batches. Spread over cherry mixture and smooth using offset metal spatula dipped in hot water, shaking off excess water. (Make-ahead: Cover and refrigerate for up to 1 week or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Using parchment paper handles, transfer to cutting board; peel paper from sides. Wiping knife with damp cloth between cuts, trim edges and cut into bars or squares as desired.
Nutritional facts <b>Per each of 32 squares:</b> about
- Sodium 76 mg
- Protein 1 g
- Calories 161.0
- Total fat 9 g
- Cholesterol 17 mg
- Saturated fat 5 g
- Total carbohydrate 21 g
%RDI
- Iron 2.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 2.0
