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Pink Angel Squares Recipe
Pink. I hate it. It’s yet another carry over from my childhood. Every time I wore any shade of fuschia, magenta or bubble-gum some well-meaning adult would put a hand to my forehead and ask me if I was feeling all right. Classmates? They’d just tell me to get a tan. Hear encouragement like this a few hundred times growing up and you learn to loathe pink in all its rosy glory. But when it comes to food? I’m a little more accepting. I figure pink’s okay if it goes in me, not on me. These Pink Angels (also known as Pink Sink or Pink Ladies*) are a classic Canadian goodie most often found at church functions. Exceptionally sweet, these squares have no nutritional value, will corrode your tooth enamel before you’ve swallowed, and can send your blood sugar through the roof. However, if you like your sweets sweet, you’ll find them so tasty you’ll be willing to risk it all — even the red food colouring. Got a colour you hate? Go on vent. Then have one of these. They’ll sweeten you up again right away.
Pink Angels Makes 30 to 36 bars. *I’ve decided to use the term Pink Angels since they’re pink, exceptionally sweet, and you have to beat the devil out of the icing. Base 1 cup graham wafer crumbs 1/3 cup butter, melted 1/2 cup brown sugar 1 tsp flour, heaping Middle Layer 2 cups coconut 1 can (330 mL) sweetened condensed milk Icing 1/2 cup butter, softened 3/4 cup icing sugar 1/4 cup milk few drops red food colouring 1 tsp vanilla Base Preheat oven to 375 F. In a medium-sized bowl, mix together the graham wafer crumbs, melted butter, brown sugar and flour. Press firmly into a greased 8-inch square pan. Bake for 8 to 10 minutes. Remove from oven and let stand until cool enough to touch. Middle Layer Reduce oven to 350 F while base cools. In a medium-sized bowl, combine the condensed milk and coconut by hand until well blended. Spread on the graham base. Bake 15 to 20 minutes, or until the coconut layer is golden around the edges. Place on wire rack. Cool thoroughly before icing. Icing For best results, use a stand mixer with a whisk attachment. To get the icing light, beat the icing for a good 2 minutes after each addition. Beating the butter for 2 minutes. While beating, add the icing sugar a few tablespoons at a time. Once it’s all added, beat for 2 minutes. Add the milk and beat for 2 minutes. Add the food colouring and beat for 2 minutes. Add the vanilla and beat for 2 more minutes. Spread the icing over the cooled coconut layer. Cut into squares before serving.  related searches : Pink
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