Pink Sin

Base
1 cup graham wafer crumbs
1/2 cup butter, melted
1/2 cup brown sugar
1 tsp flour, heaping

Middle Layer
2 cups coconut
1 can sweetened condensed milk (300 mL)

Icing
1/2 cup butter, softened (not melted)
3/4 cup icing sugar
2 tbsp cream or milk
2 tbsp boiling water
few drops red food colouring
1/2 tsp vanilla

Base: Preheat oven to 375 F. Mix together the graham wafer crumbs, melted butter, brown sugar and flour. Press into a greased 8-inch square pan and bake for 5 to 10 minutes. Cool.

Middle Layer: Preheat the oven to 350 F. Mix together the coconut and condensed milk, then spread on the cooled base. Bake at 350 F for 15 to 20 minutes, or until gold around the edges. Cool thoroughly.

Icing: Note that after each addition, you must beat for 2 minutes. Start by beating the butter for 2 minutes. Add the icing sugar and beat again for 2 minutes. Add the cream or milk and beat for 2 more minutes. Add the boiling water and beat for 2 minutes. Add the food colouring and, you got it, beat for 2 minutes. Lastly, add the vanilla and beat for 2 more minutes. Spread the icing over the cooled squares.

Keep the squares in the refrigerator. Makes 2 to 3 dozen squares.

Source: Great Canadian Cookies, Bars & Squares, 2002