Chocolate Squares

However you slice it (pun intended), these easy, no-bake, fudgy chocolate squares are a sweet, chocolatey dream! To a childhood favourite, I have added crushed Weet-Bix (I am always on the hunt for recipes using the leftover Weet-Bix bits in the box) and a dark chocolate top.

If you don’t have (or like) Weet-Bix, you can add a few extra biscuits instead (puffed rice cereal works well too). Likewise, omit the coconut if you are not a fan and add a few extra biscuits or cereal instead. The dark chocolate top is completely optional. I can’t help but temper the chocolate (done easily in the microwave), but you don’t have to, melted chocolate allowed to set tastes delicious too. To make it gluten-free, make sure you use gluten-free icing sugar (in New Zealand, Chelsea® icing sugar is gluten-free), gluten-free Weet-Bix (if using) and a gluten-free plain, sweet biscuit variety (like Free From Gluten Arrowroot Biscuits).

Makes 32 - 36 small squares using a 20cm square tin

NO-BAKE CHOCOLATE SQUARES

unsalted butter, 125g

icing sugar, 250g (375ml or 1 + 1/2 cup)

cocoa powder, 50g (125ml or 1/2 cup)

egg, 1

plain, sweet biscuits, 200g - about 1 packet depending on the brand (Marie or Vanilla Wine or Milk Arrowroot)

Weet-Bix, 30g (125ml or 1/2 cup or 2 Weet-Bix)

desiccated coconut, 50g (125ml or 1/2 cup)

CHOCOLATE TOPPING

dark chocolate (50% - 70%), 250g

To start, line a slice tin/baking tin or a glass/ceramic dish with baking paper (I like using a 20cm square tin) or use a non-stick, loose base tin without baking paper.

In a large saucepan over a medium heat, melt the butter.

Once completely melted, add the icing sugar followed by the cocoa powder.

Mix until uniform (the mixture will be stiff).

Remove the saucepan from the heat and add the egg, whisking immediately until the mixture is smooth.

Roughly crush or break the biscuits as well as the Weet-Bix, then add them to the cocoa mixture.

Add the desiccated coconut, then mix until fairly uniform (the mixture will be stiff).

Transfer the mixture into the lined tin, pressing it firmly into the tin.

Place the tin in the fridge to set (for an hour or so).

The chocolate topping is optional, so if the chocolate mixture feels firm after an hour or so in the fridge, feel free to slice it into squares and enjoy.

To make the tempered chocolate topping, break 3/4 of the chocolate into blocks.

Place it in a medium heat-proof bowl and microwave it in short bursts (stirring with a spoon or spatula in-between) until completely melted.

Finely shop the remaining 1/4 chocolate, then add it to the melted chocolate.

Stir until the added chocolate is completely melted and the mixture is smooth.

Pour the tempered chocolate over the base before allowing it to set at room temperature (it should set pretty quickly if tempered).

Slice into squares with a large, sharp knife (dipped into hot water for neat squares).

Store in an airtight container at room temperature for several weeks.