Description
These chocolate squares come together with pantry staples and just the right amount of chocolatey richness. They’re simple, and the kind of treat you’ll keep sneaking from the pan.
Ingredients
Units
Scale
Base:
- 2 cups Self-Rising flour
- 2 cups oats
- 2 cups coconut
- 1 cup sugar
- 10 tsp - 50 ml cocoa
- 2 tsp - 10 ml baking powder
- 1.65 cups / 13.25 oz - 375 g butter, softened
Icing:
- 2 cups icing sugar, sifted
- 3.5 Tablespoons - 50 g butter, softened
- 3 tsp cocoa
- A little hot water
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Line a medium baking pan with parchment paper with an overhang, as it will help remove them later.
- In a large bowl, mix the 2 cups Self-Rising flour, 2 cups oats, 2 cups coconut, 1 cup sugar, 50 ml cocoa, and 10 ml baking powder. Give it a good stir.
- Add the 375 g softened butter and rub it into the dry ingredients using your fingertips. It’ll feel a bit crumbly at first, but keep going until it comes together and holds its shape when you press it.
- Press the mixture firmly and evenly into your prepared pan.
- Bake for 25 minutes until the top is set and slightly firm to the touch.
- While that’s baking, make the icing. In a bowl, mix the 2 cups sifted icing sugar with 50 g softened butter until creamy.
- Add the 3 tsp cocoa and mix again. Slowly add a little hot water, just enough to get a smooth, spreadable consistency.
- As soon as the base comes out of the oven, spread the icing over while it’s still hot. It melts slightly into the top, which is exactly what you want.
- Let it cool completely in the pan so the icing can set properly, then cut into squares.
Notes
Created, prepared, tried, and tested by Reshika
