Chocolate Arrowroot Squares

Chocolate Arrowroot Squares

 First published on December 4, 2007.

As a child, I first remember these simple and delicious no-bake squares as being made by Aunt Marion Morgan from Port-de-Grave, my mothers home town. She was an "aunt" in the Newfoundland sense of the word, where the "aunt" and "uncle" were more commonly used as terms of respect for your elders than as a reference to a blood relative.

Though Aunt Marion had no children of her own, she welcomed the seemingly endless rabble of grandchilden visiting my grandparents a couple of doors up the lane. A boiling, black bottomed kettle on the kitchen wood stove meant cups of cocoa or sweet, milky tea were always on offer. With steaming cups in hand and a warning to, "Blow on dat now, 'tis 'ot," we watched in anticipation as her ample frame, clad in her favorite lilac hued polyester dress and ever present apron, disappeared into the back pantry to retrieve a mystery treat for the tribe of little martles assembled around her kitchen. A bottomless old biscuit tin held snowballs, date squares or chocolate chip cookies but sometimes she returned with a long rectangular Tupperware container full of Arrowroot Squares much to the delight of her wide-eyed visitors.

Some 35+ years later, this recipe not only survives but thrives in my family circles, where, especially at this time of year, a Christmas gathering will most likely find Aunt Marion's Arrowroot squares making yet another welcome and memorable appearance.

For the base, first break up

• 28 Arrowroot cookies

into small pieces about the size of a postage stamp or smaller

In a medium saucepan combine:

• 5 tbsp cocoa
• 7 tbsp sugar
• 1/3 cup melted butter
• 1 tsp vanilla extract
• pinch salt
• 3 beaten eggs

Place on medium low heat and cook, scraping the bottom of the pot constantly until mixture resembles soft scrambled eggs. You want to make sure that the eggs are thoroughly cooked but not completely dried out. Add the broken Arrowroot cookies, mix well to combine together and press into the bottom of a greased or parchment lined 9x9 inch square baking dish. Set in fridge to cool for about 20 minutes.

While the base is cooling prepare the chocolate middle layer by mixing together:

• 1/2 cup unsalted butter
• 4 tbsp cocoa
• 4 tbsp sugar
• 3 tbsp flour
• 3 tbsp boiling water
• 3 tbsp milk
• small pinch salt

Beat together very well until smooth and fluffy and spread evenly over the prepared base.
If serving these right away, you can top them with Vanilla Whipped Cream and chocolate shavings. If you plan on freezing these, use a commercial whipped topping such as Rich’s or Nutriwhip. The 8oz size will do.

Vanilla Whipped Cream

Beat to firm peaks:

• 1 cup whipping Cream
• 3 tbsp icing sugar (powdered sugar)
• 1 tsp vanilla extract