The Happy Baker is easily one of my favorite recipe book finds. All of her recipes are non-chalantly related to her dating/home life, which adds a little bit of humor and solidarity to whatever you’re making.
As much as I love the book, Yum Yum Squares is not one of my favorite names for a recipe. I made these last Monday on periscope, since I had a serious case of the Monday’s. I was nervous the whole time I was baking them because every time I went back to the oven, my bars were still wiggly in the center, which is usually a no-go when it comes to the bars setting and cooking properly.
I was pleasantly surprised – and thrilled about the pseudo-pecan pie taste that magically happened.
As an aside, the picture shown next to the recipe is extremely inaccurate – not out of making the recipe wrong, but purely because the way the recipe is written there’s no way to get to that state. Flakey blondie status vs. pecan pie bar-y. I’m not complaining, but I was very misled.
I will try not to ever mislead you, my dear readers.
Monday Squares (Originally Yum Yum Squares)
Yield: An 8×8 pan of bars, cut to your own devices
What You’ll Need
- (For the Crust) 1/2 cup (one stick) unsalted butter, softened
- 2 tbsp brown sugar
- 1 1/4 cups all-purpose flour
- (For the topping) 2 eggs
- 1/2 tsp salt
- 1 tsp vanilla
- 1 cup packed brown sugar
- 1 cup shredded coconut
- 1 cup walnuts
- Preheat the oven to 375°F – yaaaaas
- Crust first – mix the flour & brown sugar until fluffy.
- Add flour to the butter/sugar until crumbly
- Spray/grease an 8×8 pan, then press the crust into the pan – pack it down!
- Topping – whip up the eggs, salt vanilla and brown sugar
- Mix in the walnuts & coconut, then pour over the packed down crust
- Bake these for 20 minutes
Bakerhi note: So here’s where I got a little caught up. Mine ended up in the oven for ~28 minutes or so, because the center was still wobbly when I shook it. What I ended up doing was taking it out and putting it in the fridge to chill/harden up thanks to the support of my periscope company. This worked perfectly.
- Once cooled, cut into small squares and share with no one.
See how gooey that second layer is? That’s how it bakes. It’s like lava cake, where the inside is gooey/liquified. The coconut/walnut top gets nice and crusty which is delicious, and lends itself to taste like pecan pie. Best when warm, or when you’re in proximity of being able to eat them. Just best in general.