Pink Lady Squares Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan. In a medium bowl, stir together flour, white sugar, and cocoa powder. Cut in butter until the texture is mealy. Pat into the bottom of the prepared pan.
• Bake for 10 minutes in the preheated oven. In a saucepan over medium-low heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring frequently until chips are melted and the mixture is smooth. Pour over the baked crust.
• Return to the oven, and bake for 15 minutes. Remove, and cool in the pan over a wire rack.
• In a medium bowl, mix together the confectioners' sugar, butter, and cherry juice. Spread over the cooled filling in the pan. Melt semisweet chocolate in a small glass dish in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Place in a plastic bag or piping bag, cut the tip to 1/8 inch, and drizzle the chocolate over the bars in a back and forth motion to make stripes. Cool completely before cutting into squares.

Steps:

• Layer 1:.
• In a double boiler (or a metal bowl over a pot of boiling water, as I do) add; 1/2 cup butter, 1 cup brown sugar and 1 egg (well beaten). Stir constantly until smooth and shiny. Remove from heat and add 2 cups graham crumbs. Pack into 9x9 pan.
• Layer 2:.
• Stir together 3/4 of a can of sweetened condensed milk and 8 ounces coconut. Spread on graham layer.
• Icing:.
• Combine 1/4 cup butter with 2 cups icing sugar and 1 tbsp milk. Add a few drops of red food coloring, until a nice pink shade is reached, and stir until smooth. Spread on top of coconut layer.
• Refrigerate at least 3 hours.