Guest Cook Thursday: Georgia Sweet Squares

You know there a lot of people out there with great recipes to share. Some they did on their own. Some they found online or on a TV show. And some started with someone else's recipes and then they made it their own. And you know what? These people need a voice too! SOOOO in respect to all of these wonderful people.....Thursdays are guest cook days.

I've never been one to make desserts. Don't get me wrong, I like them, I just usually get so wrapped up in the making of the meal....and maybe a glass of wine or two....or three. And dessert tends to be the victim of my "indiscretions" if you will. But I was fortunate enough to sample this delightful little dish, which was brought over from my friend Katelyn for a fantastic dinner party of friends. I'm not sure of the source of the recipe, but when I asked for a picture she responded, "I don't have any, usually eat them all before thinking of photographing." Didn't she know she'd soon be on the hottest blog sweeping the online world!....Or mine for that matter! OK...let's prep.

Here's What You Need:

Georgia Street Squares :)

BOTTOM LAYER:
1/2 cup coco powder
1/4 cup sugar
1/2 cup butter
1 tsp vanilla
1 egg, slightly beaten
2 cups crushed Graham crackers
1 cup flaked coconut
1/2 cup chopped nuts (Walnut, almond....have fun)

In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into lightly buttered 9X13 pan (i use 9x9 the squares come out a little thicker). Cover and refrigerate until firm (about an hour).

FILLING:
1/2 cup butter
3 Tbsp milk
2 tsp instant vanilla pudding mix
2 cups powdered sugar

In your electric mixer cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

TOP LAYER:
3/4 cup chocolate chips (I usually use 1 cup)
1 Tbsp butter

In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate. (add milk for a better spreading consistency)

TO SERVE: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.

WINE NOTE: When it comes to dessert wines it's really taster choice here. You could go with a Riesling, a Muscat or even a Port.

Well there you have it. I hope you enjoy them as much as the party did.....Keep those recipes coming in.

Until we do this again.

Enjoy....Have Fun...and Eat Well!

TPC