Cherry Pink Delight Bars

For the base:
Preheat oven to 300ºF.

In a bowl, combine the graham cracker crumbs, melted butter, brown sugar and flour. Stir until well combined. Firmly press graham crumb base into a 8″x12″ baking dish, lined with parchment paper. Bake for 15 minutes. Remove from the oven and set aside.

For the filling:
Increase oven temperature to 350ºF.

In another bowl, combine the shredded coconut with the sweetened condensed milk. Mix until well combined. Add the chopped cherries and mix until just incorporated. Spread the coconut mixture over the base and bake for 20 minutes or until the edges begin to brown. Remove from the oven and cool to room temperature, or cool in the refrigerator.

For the frosting:
Use an electric mixer to whip butter and icing sugar together until light and fluffy. Add cream and beat for 2 minutes. Add boiling water and beat for 2 minutes.

Add vanilla, maraschino juice, and red food coloring and beat for an additional 2 minutes. Spread over cooled cake. Cut into squares.