This year, Karen’s recipes included Six Layer Squares. It’s an intriguing combination of berries, nuts, coconut and, surprisingly, butterscotch morsels. Sounds strange, I know, but I bet it’s incredible.
Every year during berry season, Jim and Karen Dillon, of Dillon Fruit Farm in Lisbon, Ohio, hand out a recipe page to customers who come to pick from their blueberries, raspberries and blackberries.
This year, Karen’s recipes included Six-Layer Bluebery Squares. It’s an intriguing combination of berries, nuts, coconut and, surprisingly, butterscotch morsels. Sounds strange, I know, but I bet it’s incredible.
Six-Layer Blueberry Squares
Preheat oven to 350 degrees.
First layer: Blend 1 cup flour, 1/4 cup powdered sugar, 1/2 cup softened butter, and pat into 8-by-12-inch pan. Bake for 20 minutes. Remove from oven.
Second layer: After crust is baked, sprinkle with 1/2 of a 7-ounce package of flaked coconut.
Third layer: In a saucepan, combine 3 cups blueberries, 1/3 cup sugar, 2 tablespoons corn starch, 1 1/2 tablespoons quick tapioca and 1/4 cup water. Simmer until thickened. Pour over coconut layer.
Fourth layer: Sprinkle remaining coconut over berry mixture.
Fifth layer: Top with a 16-ounce package of butterscotch morsels.
Sixth layer: Sprinkle on 1/2 cup walnut pieces.
Seventh layer: Pour 1 can Eagle Brand Sweetened Condensed Milk over top.
Bake for 20 minutes. Cool completely before cutting. Store in refrigerator.
— Dillon’s Fruit Farm