These old fashioned Chocolate Arrowroot Cookie Squares are an all-time favorite that has been made in my family for decades; great for the freezer too.
As a child, I first remember these simple and delicious no-bake Chocolate Arrowroot Cookie Squares as being made by Aunt Marion Morgan from Port-de-Grave, my mothers home town. She was an “aunt” in the Newfoundland sense of the word, where the “aunt” and “uncle” were more commonly used as terms of respect for your elders than as a reference to a blood relative.
Though Aunt Marion had no children of her own, she welcomed the seemingly endless rabble of grandchildren visiting my grandparents a couple of doors up the lane. A boiling, black bottomed kettle on the kitchen wood stove meant cups of cocoa or sweet, milky tea were always on offer. With steaming cups in hand and a warning to, “Blow on dat now, ’tis ‘ot,” we watched in anticipation as her ample frame, clad in her favorite lilac hued polyester dress and ever present apron, disappeared into the back pantry to retrieve a mystery treat for the tribe of little martles assembled around her kitchen.
A bottomless old biscuit tin held snowballs, date squares or chocolate chip cookies but sometimes she returned with a long rectangular Tupperware container full of Arrowroot Squares much to the delight of her wide-eyed visitors.
Some 35+ years later, this recipe not only survives but thrives in my family circles, where, especially at this time of year, a Christmas gathering will most likely find Aunt Marion’s Arrowroot squares making yet another welcome and memorable appearance.
First published on December 4, 2007.
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- 28 Arrowroot cookies
- 5 tbsp cocoa
- 7 tbsp sugar
- ⅓ cup melted butter
- 1 tsp vanilla extract
- pinch salt
- 3 beaten eggs
- ½ cup unsalted butter
- 4 tbsp cocoa
- 4 tbsp sugar
- 3 tbsp flour
- 3 tbsp boiling water
- 3 tbsp milk
- small pinch salt
- 1 cup whipping Cream
- 3 tbsp icing sugar (powdered sugar)
- 1 tsp vanilla extract
- First break up the Arrowroot cookies into small pieces about the size of a postage stamp or smaller.
- In a medium saucepan combine the cocoa, sugar, melted butter, vanilla, salt and beaten eggs.
- Place on medium low heat and cook, scraping the bottom of the pot constantly until mixture resembles soft scrambled eggs. You want to make sure that the eggs are thoroughly cooked but not completely dried out.
- Add the broken Arrowroot cookies, mix well to combine together and press into the bottom of a greased or parchment lined 9x9 inch square baking dish.
- Set in fridge to cool for about 20 minutes.
- While the base is cooling prepare the chocolate middle layer by mixing together all of the ingredients for the chocolate middle layer. Beat together very well until smooth and fluffy and spread evenly over the prepared base.
- If serving these right away, you can top them with Vanilla Whipped Cream and chocolate shavings. If you plan on freezing these, use a commercial whipped topping such as Rich’s or Nutriwhip because it holds up better to freezing. The 8 fl oz size will do.
- Combine the whipping cream icing sugar and vanilla in a small bowl and whip to firm peaks.