RIBBON SQUARES

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A velvety filling on a chocolate base topped with pink icing. Pretty and tasty.

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  • 25

Ingredients

  • BOTTOM LAYER:
  • 1 CUP ALL PURPOSE FLOUR
  • 3 TBSP GRANULATED SUGAR
  • 1 TBSP COCOA
  • 1/2 CUP BUTTER/MARGARINE, SOFTENED
  • Mix all ingredients until mealy. Pack into ungreased 8x8 inch pan. Bake in 350 oven for 10 minutes.
  • CHOCOLATE FILLING:
  • 11 oz. sweetened condensed milk
  • 2 cups semisweet chocolate chips
  • Heat condensed milk and chocolate chips in saucepan on medium-low, stirring often, until smooth. Pour over bottom layer. Return to oven for 15 minutes. Cool.
  • CHERRY ICING:
  • 1-1/2 CUPS ICING SUGAR
  • 3 TBSP BUTTER/MARGARINE, SOFTENED
  • 3 TBSP MARASCHINO CHERRY JUICE
  • 1 X1 OZ. SEMISWEET CHOCOLATE BAKING SQUARE

Preparation

Step 1

Mix icing sugar, butter and cherry juice in bowl. Add more juice or icing sugar to make proper consistency. Spread over cooled filling.

Melt chocolate. Pipe, using a back and forth motion, over top of icing.

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