A crowd-pleaser of a desert, that is also a lunch box treat for the kids. These squares could be dressed up with a sprinkle of cocoa and a generous dollop of whipped cream!
Melt Olivia’s Butter Olive Oil and cocoa powder in saucepan over medium heat until dissolved. Stir in, lightly beaten egg and cook until thickened slightly.
Remove from heat. Stir in crumbs, coconut, walnuts, and water.
Press firmly into un-greased 9X9 inch pan.
Second Layer
Beat together Olivia’s Butter Olive Oil, Olivia’s Cherry Balsamic, Olivia’s Roasted Almond Oil and icing sugar, start slowly.
Stir in Maraschino Cherries. Drop all over first layer then spread out as evenly as possible. Let stand for 10 minutes and then pat smooth.
Third Layer
Place Olivia’s Butter Olive Oil in a saucepan and heat. Add chocolate chips and stir to melt.
Pour on top of second layer with a spoon , use a spatula to smooth out. Work quickly so as not to bring any second layer up to top.
Chill, cut into 36 squares to serve. Could add a dollop of whipped cream.
