I decided on baking a batch of Chocolate Squares today. I felt like baking something which my brother and I used to thoroughly enjoy as kids, after all, it is his birthday today, so Happy Birthday Robin 🙂 . You are the best brother ever !!! (My brother lives in Connecticut with his beautiful family and they are so far away from me 😦 . Living in different countries is not fun.)
These Chocolate Squares have been playing on my mind for quite some time. They take me back to my childhood days and memories of my mom baking them for us when my brother and I were still small. This recipe had been given to my mom by our friend and neighbour. My mom had hand written it, in a little book, and it is this very recipe which I baked for my girls when they were small. It has been years since I have made them for my family, and not only that, it has been years since I have baked anything remotely like this…(really bad !)
This recipe is not quite like the standard ‘crunchie’ recipe where you use syrup and butter melted to bind the ingredients. There is no syrup in this recipe, and it still binds and holds together when packed tightly, just with the butter.
Once the Chocolate Squares are done and come out of the oven, its important to do the chocolate icing there and then, and then sprinkle with coconut or any other sprinkles you prefer. Avoid waiting for the Chocolate Squares to get too cold before putting the icing on. Also, wait for the Chocolate Squares to cool completely before cutting them into squares. (that’s the hard part) These Chocolate Squares are slightly softer than the standard ‘crunchie’ and trust me, they are very very more(ish)….(probably not a good idea for me to have them in the house…)
These Chocolate Squares will last a few days in a sealed container, if they last that long. (FYI…mine are being devoured, as we speak 🙂 )
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Makes approximately 24 Chocolate Squares
1 cup butter
3 cups uncooked oats
1 1/2 cups fine grade desiccated coconut
1 cup white loosely packed sugar
1 1/2 cups chocolate wheat free Pronutro *
2 tablespoons cocoa
1 teaspoon baking powder
For the Icing:
2 1/2 cups icing sugar
3 tablespoons cocoa
5-6 tablespoons of boiling water
dash of lemon juice
(some coconut or sprinkles for decoration)
Pre-heat oven to 160 degrees C (Fan oven)
Grease a large baking tray approximately 35 cm x 24 cm/9.5 x 13.5 inches in size
In a medium sized bowl combine the oats, coconut, sugar, pronutro, cocoa and the baking powder.
Melt the butter, and then stir the melted butter into the dry ingredients.
Stir well to combine, using a wooden spoon.
Then tip mixture into a greased baking tray. *
Press down firmly. This must be done very firmly, as this will help bind all the ingredients together .
Bake for 25 minutes.
Take out of oven, and with a piece of wax paper covering the chocolate squares, press down again to ensure good binding. (I used a rolling pin for this, to really press down securely)
If not quite golden brown, return to the oven for an extra 5 minutes.
Once golden brown, remove from the oven.
Prepare for the icing by placing the icing sugar and cocoa together in a bowl.
Add the boiling water and mix thoroughly with either a wooden spoon or metal tablespoon. (The icing should not be watery, but more of a thicker consistency)
Place icing on the cooked mixture and smooth out with the back end of the spoon till it reaches and covers the entire tray.
Decorate with coconut or sprinkles of your choice.
Allow to cool before cutting into squares.
* Pronutro is a healthy nutritious breakfast cereal. It is very common to buy in South Africa. I believe it is available on some online stores and in South African shops in and around the States.
(with regards to the Pronutro there are several flavours available. For this recipe I used chocolate, but the original is equally as nice)
* I use ‘Spray n’ Cook’ to grease for baking or cooking. I have found that most butters at times can stick.