George's Squares, 2 ways!

Yes, I know they're not square, they're cuter & less messy! Classic George Squares - this is my family's riff on a Nanaimo Bar - yes, you'll thank me! When we were baking, this was at the top of my dad's list. I've also included a Peanut Butter Crunch variation

Instead of a 9x13 pan I used Epicure's Silicone Muffin Pan for pop-out perfection

This is the recipe card I've been working off for 30 years. My current variations are below, with TWO different bases. This batch made me 24 'muffins', 12 of each.

EFFICIENCY TIP - Start the icing in your stand mixer while you make your bases!

CLASSIC BASE - this does 12 rounds. Double if you're doing a 9x13 pan

• 1/2 cup salted butter (NEVER margarine)

• 1/3 cup dark chocolate chunks (I used a Callebaut) (chopped up if big)

• 1/4 cup sugar

• 1 tsp Vanilla

• 1 beaten egg

• 1.5 cup unsweetened shredded coconut (reduce sugar if using sweetened)

• 1 cup oats

BASE METHOD

1. Toss butter and chocolate chunks into your steamer, heat 30 seconds in microwave, stir. Add sugar and heat 30 seconds more, stir. Add another 30 seconds & stir well so sugar starts to melt (this can be done in a double boiler if preferred)

2. Add a bit of your liquidy chocolate mix into your beaten egg to temper it. I do this twice, then dump the egg goo into your chocolate and stir well.

3. Add coconut and oats

4. Using a 2oz baking scoop, fill muffin cups. Smooth top with a spoon. Set aside

PEANUT BUTTER CRUNCH BASE - This is my favorite base!

• 1/4 cup butter

• 1/2 cup natural peanut butter (reduce your honey if using sweetened)

• 2-3 Tbsp of Honey

• 1 beaten Egg

• 1.5 cups unsweetened shredded coconut (reduce your honey if using sweetened)

• 1.5 cups cornflakes

BASE METHOD

1. Add butter, peanut butter and honey into your steamer. Cook 30 seconds. Stir. Cook another minute.

2. Add a bit of your liquidy peanut mix into your beaten egg to temper it. I do this twice, then dump the egg goo into your peanut and stir well.

3. Gently stir in your cornflakes and coconut.

4. Using a 2oz baking scoop, fill muffin cups. Smooth top with a spoon. Set aside

ICING - this is enough as the middle layer for 24 rounds OR a 9x13 pan

Note, this is less 'icing' than a traditional square as the icing is sweet and we prefer the squares not be painfully sweet.

• 1/2 cup butter

• 1.5 tsp vanilla

• 3 c icing sugar

• 1 egg

• ~ 1 Tbsp coffee cream (or milk or ideally evaporated milk if you have it)

ICING METHOD - my stand mixer does this in the background while I make my base

1. Beat butter until lovely and soft.

2. Add egg & vanilla, beat well.

3. Add icing sugar and once incorporated beat 2-3 mins

4. Thin to spreadable with your cream

5. Using a 1oz baking scoop, add icing to your 24 prepared bases & smooth out with the back of a spoon dipped into hot water

CHOCOLATE CAP

• 1/2 cup Dark chocolate chunks

• 1/4 cup butter

Melt together (i did mine in a mug in the microwave, 30 seconds at a time). Add 1 rounded tsp of melted chocolate on top of your icing. Use a spoon to spread it around.

Thanks Dad, George Wight. Love you and miss you! XO

Happy Growing, Cooking & Eating!

XO Dana K

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