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Newfoundland Queen Anne Squares

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Ingredients
  

For the Bottom Layer:

  • ⅔ cup butter, melted
  • ⅔ cup dark or light brown sugar
  • 1 cup all-purpose flour
  • 4 tbsp. cocoa
  • 1 tsp. vanilla extract
  • 1 extra-large or 1-½ medium eggs

For the Coconut Layer:

  • 1 14-ounce can sweetened condensed milk
  • 2 cups dried unsweetened medium or fine cut coconut
  • 1 tsp. vanilla extract

For the Chocolate Frosting:

  • 2 cups confectioners’ sugar
  • 3 tbsp. cocoa
  • 1 tsp. vanilla
  • 2 or 3 tbsp. milk
  • ¼ cup butter

Instructions
 

To make the bottom layer:

  • In a medium bowl, mix together all ingredients until smooth.
  • Spread evenly into the bottom of a lightly greased and parchment paper lined 9 × 9-inch baking pan.

To prepare the coconut layer:

  • Pre-heat the oven to 350°F.
  • In a medium bowl, mix together the 3 ingredients until completely blended.
  • Drop, by heaping teaspoons, onto the cake batter layer.
  • Spread out carefully with an offset spatula, if available; try not to disturbe the bottom layer of the dessert while spreading out the coconut layer.
  • Place in the pre-heated oven and bake for 25 to 30 minutes.
  • Remove from the oven and allow to cool completely before adding the chocolate frosting on top.

To make the chocolate frosting:

  • In a medium bowl, beat together the confectioners' sugar, cocoa, vanilla butter and a little of the milk.
  • Add only enough milk to bring the frosting to a smooth but spreadable consistency.
  • A frosting that is a bit on the thick consistency side works best here.
  • Spread on the cooled cookies and cut into squares or bars.

Notes

These can be made ahead and covered with aluminum foil and placed in the refrigerator; alternatively, this dessert can be frozen if covered with not only the aluminum foil but also a plastic storage bag.