Squares and Bars

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Squares and Bars

ROCKY ROAD SQUARES – Anya

In glass bowl microwave
1/2 cup of corn syrup
and 3/4 cup of chocolate chips.
Mix well.
Add 1/2 cup of peanut butter. Microwave and mix again very well.
Add 3 cups of mini-marshmallows. Microwave and mix very well.
Add 2 1/2 cups or more of Rice Krispies, mixing well until you get your desired consistency.
Put into a greased rectangular baking pan. Refrigerate. Cut and serve.

 


JOANNIE’S BROWNIES – Joan L.

1 ½ cup flour
2 cups sugar
1 tsp salt
¾ cup cocoa
1 cup of eggs (4 extra large or 5 large)
1 cup vegetable oil

Sift all dry ingredients into a bowl. Add eggs and oil. Mix well by hand. Pour into a greased and floured 9 x 13 inch pan. Bake at 350 for 25-30 minutes. They freeze well. Taste super great if you spread ready made chocolate icing on top, or serve with ice cream or whip cream. A great crowd pleaser.


 

PEANUT BUTTER BROWNIES– Chris M.

½ cup each of margarine, white sugar, brown sugar, and peanut butter
1 egg
1 tsp vanilla
1 cup flour
½ cup oats
1 tsp soda, salt
1 cup of combination of peanut butter chips and chocolate chips (can be all chocolate)

With a mixer combine butter, sugars, peanut butter, and egg and vanilla. Combine dry ingredients in a separate bowl – add to wet. Spread in 9×13 greased the pan, sprinkle with chips or incorporate into the batter. Bake for 20 -25 min in a 350-degree oven. They look like they’ve fallen, but it makes them chewy.  Best to cut these cool – best to cool in the fridge so they are less crumbly.


 

SKOR BRITTLE – Katharine

1 sleeve unsalted soda crackers
1 ¼ cup butter
1 ¼ cup brown sugar
1 ½ bags (350 g each) milk chocolate chips
1 bag (200 g) Skor bits

Line a lipped cookie sheet with foil. Cover with unsalted soda crackers. Make sure they’re touching.
Melt butter and brown sugar together either in the microwave or in a pot on the stove. Pour over crackers.
Bake at 350 degrees F for 8-10 minutes. Remove from oven carefully as it’s runny as well as hot!
Spread chocolate chips over top and return cookie sheet to oven with the door open. Spread melted chips out evenly. They will melt quickly.
Sprinkle Skor bits over top of melted chocolate.
Freeze for 30 minutes or refrigerate for 2 hours.
Break apart into serving size pieces quickly before it warms up too much. Make sure all aluminium foil has been removed from the bottom.

 


 

CHEESECAKE TREASURES – Mary Anne

½ cup butter or margarine (room temperature)
½ cup packed brown sugar
1 ¼ cup flour
1 (8 oz.) pkg cream cheese (room temperature)
¼ cup sugar
1 egg
2 tbsp milk
2 tsp grated lemon peel
1 tbsp lemon juice
½ tsp vanilla extract

Preheat oven to 350F (175C). Lightly grease an 8” square baking pan. In a bowl, beat together butter/margarine with brown sugar till creamy. Add flour and blend until it looks like fine crumbs. Remove and set aside 1 cup of this crumb mixture. Press remaining crumbs evenly into baking pan and slightly up the sides. Bake 12-15 minutes or until golden. Meanwhile in another bowl, beat together cream cheese and sugar until smooth. Add egg, milk, lemon peel, lemon juice and vanilla and beat till well blended. Spread evenly over hot baked crust. Sprinkle remaining crumbs over it. Bake 25-30 minutes. Cool. Cut into squares. Store in refrigerator.

 


 

RICH FUDGEY BROWNIES – Mary Anne

4 oz. Unsweetened chocolate
1 cup butter or margarine
4 eggs
1 ½ cups sugar
1 tbsp vanilla extract
¼ tsp salt
1 cup flour

Preheat oven to 350. Grease a 13”x 9”pan. In a bowl, combine chocolate and butter. Microwave until melted. Mix until smooth. With a blender, add eggs, sugar, vanilla and salt and mix until thoroughly blended. Stir in flour, blending well. Spread evenly in bottom of baking pan. Bake 25-30 minutes. It should look moist; don’t over bake. Cool. Prepare frosting and frost while it’s still slightly warm. Refrigerate several hours. Cut into bars. Store in refrigerator.

Frosting:
4 oz. Unsweetened chocolate
1 cup butter or margarine
2 eggs
1 tbsp vanilla extract
3 ¾ cups icing sugar
4 cups miniature marshmallows

In a glass bowl, microwave (or in a pot on the stove on low heat) melt chocolate and butter/margarine. Stir till smooth. Remove. Add eggs, vanilla, icing sugar and mix till smooth. Stir in marshmallows, stirring until thoroughly mixed. Spread over warm brownies.

 


 

OATMEAL CHOCOLATE SQUARES

l cup butter or margarine
¼ cup sugar
2/3 cup brown sugar
3 cups rolled oats
1/3 cup chocolate chips
¾ cup peanut butter

Melt butter. Add sugars then oats. Press into a 9 x 13 pan. Bake at 350 for 15 minutes. Cool. Melt chocolate chips and peanut butter together. Spread on top of mixture. Refrigerate. Cut and serve.


 

RASPBERRY ALMOND BARS

1 ¾ cups oats
1 cup brown sugar
l cup flour
l tsp baking powder
¼ tsp salt
¾ cup melted butter or margarine
¾ cup raspberry jam
½ cup sliced or chopped almonds

Combine first 5 ingredients. Mix well. Stir in melted butter. Press 2/3 of a mixture into a greased 9 x 9 pan. Spread jam carefully over. Add almonds to remaining crumble mix and sprinkle over jam. Pat down very lightly. Bake at 375 for 25-30 minutes. Cool. Cut into bars.


 

VIENNESE SQUARES – Anne-Marie P.

l cup graham crumbs
¼ cup melted butter or margarine
1 cup semi-sweet chocolate chips
l cup coconut
l cup crushed walnuts
l can sweeten condensed milk

Mix graham crumbs and butter. Press into 8 x 12 pan. Add chocolate chips, coconut and walnuts in layers. Spread condensed milk over. Bake at 325 for 30 minutes. Cool, cut, serve.


 

RASPBERRY DELIGHT

2 cups flour
2 cups oats
1 cup sugar
½ tsp salt
½ cup melted margarine or butter
½ cup oil
1/3 cup milk

Combine all ingredients in a bowl, mixing well and adding milk slowly. Press half of mixture into a 9 x 9 pan. Cover with raspberry jam. Add rest of mixture on top. Brush with milk or butter. Bake 400 for 30 minutes.


 

CHOCOLATE CHIP SQUARES

½ cup margarine or butter
½ cup brown sugar
¼ cup sugar
1 egg
1 tsp vanilla
1 cup flour
½ tsp baking soda
½ tsp salt
1 cup chocolate chips
½ cup chopped walnuts

Cream butter and sugars. Beat in egg and vanilla. Mix dry ingredients and add. Add chocolate chips and nuts. Combine well. Put in a 9 x 9 greased pan. Bake 350 for 25-30 minutes.


 

TRIPLE LAYER BARS – Teresa B.

½ cup margarine
1 ½ cup graham crumbs
1 pkg flaked coconut
1 can sweeten condensed milk
1 pkg semi-sweet chocolate chips
½ cup creamy peanut butter

Heat oven to 350. Melt margarine in a 9×13 pan in the oven. Sprinkle crumbs evenly over it. Top evenly with coconut, then sweetened condensed milk. Bake 25 minutes or light brown. In a saucepan over low heat (or in the microwave) melt chocolate chips with peanut butter. Spread evenly over hot coconut layer. Cool, 30 minutes. Chill. Cut into squares. Store at room temperature. Freezes well.


 

RICE KRISPIE SQUARES – Teresa B.

½ cup butter
l pkg butterscotch chips
½ cup peanut butter
l small pkg small marshmallows
l cup Rice Krispies

Melt first 3 ingredients in microwave over low heat. Cool.
Add rest. Stir till well blended. Press into a lightly buttered 9 x 13 pan.
Refrigerate. Cut, serve. Freezes well.


 

RICE KRISPIE SQUARES – Caroline

¼ cup margarine
4 Mars Bars
4 cups Rice Krispies
¼ cup margarine
1 cup chocolate chips

Melt first two ingredients together. Add Rice Krispies. Stir well. Press into lightly buttered pan. Melt last two ingredients. Pour on top. Chill. Cut. Serve. Freezes well.


 

HEALTH SQUARES – Mary Jean H.
1 cup margarine
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups wheat germ
3 cups flour

Combine the first four ingredients. Add the wheat germ and flour. Press into a 9×13 pan. Bake 325 for 20 minutes. Sprinkle immediately with chocolate chips. Spread when melted with a knife so that it forms a layer. Cool. Best out of the freezer.


 

SKOR BARS– Penny C.

saltine crackers
l cup butter
¾ cup brown sugar
l ½ cups chocolate chips
sliced almonds

Line a cookie sheet with some aluminum foil. Place one layer of saltine crackers over it. On medium heat, mix sugar and butter in a saucepan until creamy. Don’t cook for too long. Pour over crackers spread till evenly coated. Bake at 350 for 11-15 minutes or until golden brown. Sprinkle immediately with chocolate chips. Spread until melted and evenly spread. Sprinkle with almonds. Cool. Break into pieces and serve.


 

HELLO DOLLY’S – Polly

1 1/2 cups graham cracker crumbs
1/2 cup margarine melted
1/4 cup sugar

Mix the above ingredients together and press into a 9 x 13 pan.
Next pour 1 cup of shredded coconut, 1 package of chocolate chips & 1 cup of walnuts (optional – I didn’t use the walnuts so that my dessert would be nut free).
Drizzle 1 can of sweetened condensed milk over the top.
Bake at 350 degrees for approx 30 mins or until brown.


 

PEANUT BUTTER SQUARES – Chantal O.

2 cups Peanut Butter
2 1/2 cups icing sugar
2 1/2 cups Rice Krispies
4 Tbsp butter
1 cup Chocolate chips
1 Tbsp butter

Mix Peanut butter with icing sugar then adds butter and Rice Krispies.
Press with a fork into a pan.
Melt chocolate chips with 1 Tbsp butter and spread over top. Refrigerate.


 

SKOR BARS – Sarah M.

1 small box Ritz Crackers
1 small can Eagle brand Sweetened Condensed Milk (300 ml)
1 package Skor chips Toffee Bits

Crush crackers
Mix all ingredients
Microwave 2 mins. 45 secs, stirring once halfway
Pour into square pan

Refrigerate. Cut into very small squares.

 


 

APPLE CHEESECAKE SQUARES

Shortbread crust:
1/2 lb butter
1/2 cup cornstarch
1/2 cup icing sugar
1 cup flour

Preheat oven to 350 F. Grease 13 x 9-inch cake pan Beat butter until light and add remaining ingredients one at the time, beating well after each addition. Bake in the centre of preheated oven for 15-20 minutes, or until lightly golden. Let cool on a rack while preparing the filling.

Filling:
1 lb cream cheese, softened
3/4 cup granulated sugar
2 eggs
1 tbsp apple cider
1 cup apple jelly (or your favorite jam/jelly)
half a maraschino cherry for garnish (optional)

Beat cream cheese and sugar in large mixer bowl on medium speed until smooth.
Add eggs and cider, beating until smooth.
Spread jam/jelly evenly over crust.
Pour cream cheese mixture evenly over jam/jelly layer.
Bake 25-30 minutes longer or until set. Cool completely on rack. Cut into squares. Makes about 30 squares.

 


COLORFUL RICE KRISPIE SQUARES – Teresa

In a glass bowl, microwave low heat:
1/2 cup butter or margarine
1 pkg. butterscotch chips
1/2 cup peanut butter
Melt, Stir, and Cool
Add 1 pkg. colorful marshmallows and 1 cup Rice Krispies. Mix well.
Place in a 9 x 13 pan. Refrigerate. Cut into squares and serve.


 

INSTANT MAPLE WALNUT FUDGE

1 1/2 cups (375 ml) butterscotch chips
1/2 cup (125 ml) semi-sweet chocolate chips
16 oz (450 g) container of vanilla frosting
1/4 tsp (1 ml) maple flavoring
1 cup (250 ml) chopped walnuts

Heat butterscotch and chocolate chips in a medium saucepan on lowest heat until almost melted. Do not overheat. Remove from heat. Stir until smooth.
Stir in frosting, flavoring and walnuts. Pour into greased foil-lined 8 x 8 inch (20 x 20 cm) pan. Spread evenly. Chill, uncovered, for about 45 minutes until firm. Remove fudge and foil from the pan. Remove and discard foil. Cut into 64 pieces.

 


 

PEANUT BUTTER BARS

1/2 cup butter or hard margarine, softened
1/4 cup smooth peanut butter
3/4 cup brown sugar, packed
1 large egg
1 tsp. vanilla
1 3/4 cup all-purpose flour

Icing:
2/3 cup semisweet chocolate chips
3 Tbsp smooth peanut butter

Mix all ingredients in a bowl and pack down into greased 9 X 9 inch pan. Bake in 350F oven for about 20-25 minutes. Cool.
Icing: Melt chocolate chips and peanut butter in a saucepan over low heat. Stir. Spread on cooled bars. Cuts into 36 squares.

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