Scholarly Squares a twist on old-school bars

University of Toronto president Meric Gertler shared this recipe (originally his mom’s) just after he was named to the role in 2013. They are similar to classic Hello Dolly squares, but with the added twist of arrowroot cookies and almonds. It’s important to crush the cookies very well.
Scholarly Squares
1/2 cup (125 mL) unsalted butter
1­1/3 cups (330 mL) crushed arrowroot cookies
1­1/2 cups (375 mL) dark chocolate chips
1 cup (250 mL) unsweetened, desiccated coconut
1 cup (250 mL) slivered almonds
1 can; about 1­1/4 cups (300 mL) condensed milk
In an 8×8­inch, non­stick cake tin over medium heat, melt butter. Remove from heat and sprinkle crushed arrowroot on bottom of tin, flattening crust with palms. Sprinkle with a layer of each: chocolate chips, coconut and almonds.
Pour condensed milk over top, tapping sides to level liquid layer.
Bake in preheated 350 F (180 C) oven for 30 minutes. Let cool in pan about 40 minutes. Transfer to wire rack to cool completely before cutting into squares. Store in airtight container at room temperature up to one week or freeze up to one month.
Makes about 15 squares.