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Prepare and cool dessert as directed. (Do not cut into squares.) Beat 1/4 cup cooled brewed Maxwell House Coffee, 2 Tbsp. custard powder, 1/2 cup softened butter and 4 cups icing sugar with electric mixer on medium speed until well blended. Spread over dessert. Melt 2 squares Baker's Semi-Sweet Chocolate as directed on package; drizzle over frosting. Let stand until chocolate is firm. Cut into squares as directed.
Prepare batter and spread into prepared pan as directed. Beat 1 softened pkg. (250g) Philadelphia Cream Cheese, 3/4 cup sugar, 2 eggs and 2 Tbsp. flour in medium bowl with electric mixer on medium speed until well blended. Stir in 1 cup chopped toasted almonds and 2 cups flaked coconut. Spread over batter. Bake as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
The almond macaroon version is amazing! I made it for a dinner party and it was a huge hit with the kids and adults. Will definitely make it again.
I tried the almond macaroon version. This one is a winner. Didn't last long!
I tried the almond macaroon version and it is one of the best squares I've ever had!