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  1. For the base, preheat the oven to 350°F. Grease an 8-inch square pan and line it with parchment paper so that the paper comes up the sides.
  2. Stir together the chocolate cookie crumbs, coconut, icing sugar, cocoa powder, cinnamon, and salt, and then stir in the melted butter and egg until evenly combined. Press this into the bottom of the prepared pan and bake for 15 minutes. Cool completely before preparing the filling.
  3. For the filling, beat the butter with 1 cup of the icing sugar until blended, then add the milk and vanilla, blending again. Add the remaining icing sugar and beat well until smooth and fluffy. Stir in the pink food colouring, if desired. Spread the filling over top of the cooled cookie base.
  4. For the topping, melt the chocolate, butter and corn syrup together in a metal bowl and place over a pot of barely simmering water, stirring until smooth. While still warm, pour this over the filling and spread (or tilt the pan) until the filling is completely covered. If desired, sprinkle on any edible decor. Chill the pan until set, about two hours. Slice into squares with a hot, dry knife.

The squares will keep, refrigerated, for up to a week.