Turkish Delight Squares

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 20

Chill Time: 2

Total Time: 2 20

Servings: squares

Calories: 312kcal

Author: Lord Byron's Kitchen

Prepared with Turkish Delight Chocolate Bars, these squares are flavoured with the familiar combination of rosewater, bergamot, and cinnamon. The chopped jellied candy is paired with condensed milk, coconut, crushed biscuits, and melted white chocolate. Turkish Delight Squares are extraordinarily delicious!

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Ingredients

1/2 cup butter
3/4 cup sweetened condensed milk
400 grams Cadbury Milk Chocolate Bars (this can be substituted with any solid milk chocolate bars)
2 cups crushed digestive biscuits (measure after crushing)
1/4 cup unsweetened coconut
240 grams Turkish Delight roughly chopped (see notes)
2 cups milk chocolate chips
1 teapsoon vegetable oil
1/4 cup pink candy melts, optional

Instructions

Line a 9×9 inch baking pan with parchment paper. Fold the parchment paper so that it fits snugly in the pan. I use two sheets – one folded to fit the length of the pan and another folded to fit across the pan. Allow the excess parchment paper to hang out over the side of the pan. Once the confection is firm, use the excess parchment to lift the whole block out of the pan to make it easy to cut into squares.
Transfer the digestive cookies to a food processor and pulse until you are left with a mixture of crumbs and small pea-sized pieces. Transfer the crumbs to the mixing bowl.
Add the coconut and chopped Turkish Delight to the mixing bowl as well. Use a spoon to mix those ingredients together. Set aside.
Place the unwrapped Cadbury Milk Chocolate Bars, butter, and sweetened condensed milk into a microwave-safe bowl. Microwave at half power in 30-second increments, stirring well between each increment until the mixture is melted and smooth.
Pour the chocolate mixture into the mixing bowl and use a rubber spatula to stir until all of the ingredients are well combined.
Transfer the mixture to the prepared pan and press it in so that you have a very flat, firm layer.
Next, measure the milk chocolate chips and vegetable oil into a clean microwave-safe bowl. Microwave at half power in 30-second increments, stirring well between each increment until the mixture is melted and smooth.
Pour the melted chocolate over the cookie base and spread it out to an even layer.
This next step is completely optional. Place pink candy melts into a clean microwave-safe bowl. Microwave at half power in 30-second increments, stirring well between each increment until they are melted and smooth. Drizzle over the layer of melted milk chocolate.
Transfer to the fridge for two hours before cutting into squares. Package and a food-safe container and keep refrigerated.

Notes

If you decide to make this recipe, you have the choice to use chopped Big Turk, which I think may only be available in Canada. You can also use Turkish Delight Bars or even authentic Turkish Delight cubes. Please note that I'm using Big Turk because I love the flavour and texture. However, the gumminess of that particular option is firmer which means your squares may not slice as perfectly as you might hope. See the photographs for details. An authentic Turkish Delight is softer and much easier to slice through.

Nutrition