Dried Fruit Cookie Recipes - Caribbean Squares

Ingredients

• 3/4 cup/180 g butter, softened

• 1 cup/150 g confectioners'/icing sugar

• 1 cup/125 g shredded/desiccated coconut

• 1 cup/125 g graham cracker crumbs/crushed digestive biscuits

• 1 tsp vanilla extract/essence

• 8 oz/250 g semisweet/dark chocolate, coarsely chopped

---

Method:

1. Line a 10 1/2 x 15 1/2inch (26 x 36cm) jellyroll pan with aluminum foil.

2. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy.

3. Use a large rubber spatula to fold in the coconut, graham cracker crumbs, and vanilla.

4. Dust your hands lightly with sugar. Press into a disk, wrap in plastic warp, and refrigerate for 30 minutes.

5. Divide into ten equal portions. Form each portion into a square or rectangle.

6. Melt the chocolate in a double boiler over barely simmering water. Use tongs to dip the bars into the chocolate to cover completely.

7. Place the bars on the prepared baking sheet and let stand for 30 minutes until set.