Queen Anne Squares. Another popular cookie bar in Newfoundland, especially at the Holidays. It reminds me of a cookie bar version of the Mounds candy bar.
I’ve often received requests for this recipe from readers of the website but I had never actually made Queen Anne Squares. They are a local favourite in these parts and you can find them in many local bakeries.
I put out the call for a recipe on our Facebook page and got several responses with slight variations on what was the same basic recipe. I did modify it to make the moist cake base a little thicker to better support the delicious coconut filling and chocolate frosting top.
This may have been my first time making these but certainly won’t be my last. Spouse says they remind her of a cookie version of one of her favourite candy bars, a coconut “Bounty” bar. In the states that would be the equivalent of a “Mounds” Bar or an “Almond Joy” without the almonds.
Hmmm… Now I’m thinking a couple of toasted almonds on top might be good. Maybe a new version could be in the works! Stay tuned!
Queen Anne Squares 2018 Update
When adding layers to any unbaked cookie bar recipe, spoon the filling all over the surface of the bottom layer before levelling. This ensures even distribution of the weight and helps get even layers throughout the baked cookies.
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You might also like our recipe for Vinegar Pie.
- 2/3 cup butter melted
- 2/3 cup brown sugar
- 1 cup flour
- 4 Tbsp cocoa
- 1 tsp vanilla extract
- 1 extra large egg or 1 1/2 medium
- 1 can sweetened condensed milk (300 ml can) 14 oz in US
- 2 cups dried unsweetened coconut medium or fine cut
- 1 tsp vanilla extract
- 2 cups icing sugar powdered sugar
- 3 tbsp cocoa
- 1 tsp vanilla
- 2 or 3 tbsp milk
- 1/4 cup butter
Beat together all ingredients until smooth, then spread evenly into the bottom of a lightly greased and parchment paper lined 9×9 inch baking pan.
Mix together the 3 ingredients until completely blended then drop by heaping teaspoonfuls onto the cake batter layer. Spread out carefully.
Bake at 350 degrees F for 25 -30 minutes. Cool completely before adding the chocolate frosting on top.
Beat together the icing 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.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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