. . .
These squares are better than a Dyson anything.
Let’s break it down.
The foundation of these squares is actually comprised of two layers. At the very bottom, a chewy, coconut infused layer. This chewiness is very important to the overall awesomeness and structure of the square, and should not be underestimated. Resting upon that coconut base is a second, and equally important, chocolate walnut layer. Walnuts are good for you. That goodness balances out the next layer: gooey marshmallows. And finally, slathered overtop of the squares, is a sweet chocolate coating. This chocolate frosting will crust just a little and then crackle under the pressure of your knife as you cut into it.
The spreading of each decadent layer in the baking pan takes some finesse. Not ship-in-a-bottle finesse, but a little patience is required. These spreading skills are what separate us from apes and farm animals. Be gentle, use your fingers a little. They will get sticky. It will be worth it. For when all is said and done? You will eat the fruits of your labour. And then you will press your back up against a wall saying, “I can’t feel my legs.” You will slide to the floor. From this position you will watch other people attack your pan of squares like a pack of filthy hyenas. You will, in all likelihood, be hit with square shrapnel. You will survive. You have to. Because you have a reason to live now. And that reason is these squares.
Change your game, son. Forget those krispie treats you make for every potluck, barbecue and family event you get dragged to. Make these rich, chewy, gooey, sweet squares and you’ll get a new family. One that actually appreciates you.
Open wide, baby.
. . .
Chocolate Marshmallow Squares - from Company’s Coming 150 Delicious Squares, with adjustments to the notes and method - print and bake
Yields one 9×9 pan of squares.
For the base:
- 2 eggs, room temperature
- 1/4 cup granulated sugar
- 1 cup brown sugar, packed
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1 ounce (1 baking square) unsweetened chocolate, melted
- 1 tablespoon butter, melted
- 1/4 cup chopped walnuts
- 18 large marshmallows, cut in half
For the icing – make while the base is baking:
- 1 1/3 cups icing (confectioner’s) sugar
- 1/3 cup cocoa
- 2 tablespoons butter, room temperature
- 6-8 teaspoons water (more or less to adjust for consistency)
Mise en place – begin by getting organized. Measure out all of your ingredients. Grease your baking pan.
Preheat oven to 350°F. Grease a 9×9 square baking pan.
In a large bowl, beat the eggs slightly. Add the granulated sugar, brown sugar, flour, baking powder, vanilla and salt, stirring well to combine.
Remove half of the batter, and place in a separate bowl (you want 2 equal portions). To the first portion of batter, add the coconut and mix to combine. Spread evenly in the greased 9×9 pan.
To the second portion of batter, add the melted chocolate, butter and walnuts. Mix to combine, and dollop over the first layer. Gently spread the chocolate layer evenly over the first layer in the pan. You may need to use your fingers to assist in spreading.
Bake for 28-30 minutes, until golden and somewhat firm, rotating the pan after 15 minutes. A toothpick inserted into the centre should come out clean, and the base may be separating from the sides of the pan ever so slightly. Avoid over-baking.
As the base is baking, make your icing – method below.*
When the base is done baking, remove pan from the oven and immediately cover with marshmallow halves (6 rows of 6 marshmallows in each direction). Put the pan back into the oven for 1-2 minutes to soften the marshmallows. Remove pan from oven and use the point of a small pallet knife (or butter knife) to spread the marshmallows evenly. They will be sticky, but as they melt they become easier to spread.
Immediately, and while still warm, dollop the chocolate icing over the surface of the marshmallows, and gently spread with a pallet knife. The marshmallows and icing may marble slightly as you spread.
Allow to cool completely and cut into squares.
* To make the icing:
Sift together the icing sugar and cocoa. In the bowl of a stand mixer or with a hand-held mixer, beat the sifted icing sugar and cocoa, butter, and 6 teaspoons of water until well combined and smooth. Add more water (if needed) to make the icing soft and spreadable.