Pink angels (also known as Pink Sink or Pink Ladies) are a classic Canadian goodies most often found at church functions. Exceptionally sweet, these squares are delicious! These beautiful pink squares are masquerading as “angels” but they’re really devils in disguise!

Base Layer

1 cup graham wafer crumbs
1/3 cup butter, melted
1/2 cup brown sugar
1 tsp flour, heaping

Middle Layer

2 cups coconut
1 can sweetened condensed milk

Icing

1/2 cup butter, softened or margarine
3/4 cup icing sugar
1/4 skim cup milk
few drops red pomegranate juice
1 tsp vanilla

Base

1.Preheat oven to 375 F.
2.In a medium-sized bowl, mix together the graham wafer crumbs, melted butter, brown sugar and flour. Press firmly into a greased 8-inch square pan. Bake for 8 to 10 minutes. Remove from oven and let stand until cool enough to touch.

Middle Layer

1.Reduce oven to 350 F while base cools.
2.In a medium-sized bowl, combine the condensed milk and coconut by hand until well blended. Spread on the graham base.
3.Bake 15 to 20 minutes, or until the coconut layer is golden around the edges.
4.Place on wire rack. Cool thoroughly before icing.

Icing

1.For best results, use a stand mixer with a whisk attachment. To get the icing light, beat the icing for a good 2 minutes after each addition.
2.Beating the butter for 2 minutes.
3.While beating, add the icing sugar a few tablespoons at a time. Once it’s all added, beat for 2 minutes.
4.Add the milk and beat for 2 minutes.
5.Add the food colouring and beat for 2 minutes.
6.Add the vanilla and beat for 2 more minutes.
7.Spread the icing over the cooled coconut layer. Cut into squares before serving.

Makes 30 to 36 bars

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