Marshmallow Squares

Recipe via: Company's Coming 150 Delicious Squares

First Layer:
   1 1/2 cups flour
   1/3 cup brown sugar, packed
   3/4 cup butter
Combine first 3 ingredients and mix to crumble
Press into ungreased 9 x 9 pan
Bake in 325* oven for 20 minutes until set and golden brown
Cool

Second Layer:
   3/4 cup cold water
   1 1/4 oz unflavored gelatin powder
   3/4 cup granulated sugar
   1/8 tsp salt

Pour water in saucepan.
Sprinkle gelatin over and let stand for 5 minutes
Add granulated sugar and salt
Heat over medium heat stirring to dissolve gelatin and sugar.
Remove from heat

Have  in your mixing bowl + ready for the gelatin mixture to be poured over once it has finished cooking:
   3/4 cup icing sugar
   3/4 tsp baking powder
   1/2 tsp vanilla
   1/2 tsp almond flavoring
   Red food coloring

Stir in icing sugar
Cool - when cool, beat until foamy
Add baking powder vanilla and almond.
Add food coloring to tint a pretty pink
Beat at high speed until thick enough to stand in peaks (anywhere from 12-15 minutes, maybe longer. You will know! It will be quite thick.
Pour soft pink mixture over shortbread base.
Cool until gloss disappears
Cut into 36 pretty squares
Cut the squares using a sharp knife that has first been dipped into hot water then wiped with a clean kitchen towel.

It is easiest to slice the entire length at once--just drag your knife through.

Dip your knife in the hot water each time you are making a fresh cut.

These are sticky--but forgo the fork, these are for fingers!

Additions to be tried if you care to:
   1/2 cup chopped cherries
                 and/or
   1/2 cup toasted chopped almonds

Salted Caramel Butter Bars

Recipe via cookiesandcups

For the Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar
2 Tbs vanilla OR - I used Princess Cake Emulsion..it added an almondy/citrus flavor. If you haven't eer used emulsions before you need to give them a try. They're AWESOME!
4 cups AP flour

For the Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
⅓ cup milk or cream
½ teaspoon vanilla
1 T. coarse sea salt (optional)

To make the crust:

• In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
• Spray a 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust.
• Preheat to 325F.
• Bake until firm and the edges are a pale golden brown approx 20 minutes. Transfer to a wire rack and let cool about 15 minutes.
• While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
• Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.
• Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
• Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes.
• Let cool before cutting into squares.

Strawberry Marshmallows

Recipe via http://technicolorkitcheninenglish.blogspot.com

2 tablespoons (or 8 sheets) unflavored gelatin

1/3 cup strawberry purée – blend/process 5-6 strawberries and pass through a fine sieve to remove the seeds

1 tablespoon vanilla extract

1 ½ cups (300g) sugar

¼ cup + 2 tablespoons water

½ cup + 2 tablespoons light corn syrup

¼ teaspoon salt

1 cup (140g) confectioners’ sugar

3 tablespoons corn starch

Line a 20cm (8in) square pan with parchment paper. Coat this with a very thin layer of vegetable oil*.

Fit a stand mixer with the whisk attachment. In the mixing bowl, combine the puree with vanilla extract. Sprinkle with the gelatin and allow to bloom (soften).

In a heavy saucepan, combine sugar, salt, corn syrup and water. Bring to a boil with the lid on and without stirring. When it is at a boil, remove lid and continue to cook without stirring until it reaches the soft-ball stage – 112-115ºC/234-240ºF.

With the mixer at medium speed, pour tall of the hot syrup slowly down the side of the bowl into the gelatin mixture. Please be very careful with the hot mixture - use a splash guard if you have one. When all the syrup is added, bring the mixture up to full speed and whip until mixture is fluffy and stiff about 8-10 minutes – if you are using a Kitchen Aid mixer that will take about 5 minutes.

Pour marshmallow into the parchment lined pan and smooth with an oiled offset spatula if necessary. Drop food coloring over the marshmallow and swirl around with a toothpick to create the marbled effect. Allow to sit, uncovered at room temperature for 10-12 hours.

Mix confectioners’ sugar and corn starch and sift over the rested marshmallows. Turn slap onto a cutting board, peel off paper and dust with more of the powder mixture. Cut as desired and dredge again in the powder mixture, and shake off excess powder – using a lightly oiled knife makes this step a lot easier.

* I had a hard time removing them from the paper, but it was worth it. :D

Makes 36

Peach Crumb Bars

Recipe via Brown Eyed Baker
These crumb bars combine the best of a peach pie and the best of a crumb cake into one amazing dessert. Since I loved the peach pie that we made so much, I used the same filling recipe for these crumb bars. I chose to dice the peaches figuring that it would make biting into the bars easier and less messy, but if you prefer slices you could definitely do that as well. Just make sure you add these to your “to do” list and enjoy every bite!
Yield: 24 bars

For the Dough:
     3 cups all-purpose flour
     1 cup granulated sugar
     1 teaspoon baking powder
     ¼ teaspoon salt
     1 cup (2 sticks) unsalted butter, cold
     1 egg, lightly beaten

For the Filling:
     5 cups diced or sliced peaches (about 7 peaches, peeled)
     2 tablespoons lemon juice
     ½ cup all-purpose flour
     1 cup granulated sugar
     ¼ teaspoon salt
     ½ teaspoon ground cinnamon
     ¼ teaspoon ground nutmeg

1. Preheat the oven to 375 degrees F. Grease a 9×13-inch baking pan.

2. For the Dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.

3. For the Filling: Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently.

4. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
5. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.

(Dough recipe adapted from Smitten Kitchen; Filling recipe from Allrecipes)

Magic Lemon Squars

Recipe via Shannon Fletcher

In bowl combine:
     1 cup oatmeal
     1 cup flour
     1/2 cup flaked coconut
     1/2 cup chopped walnuts
     1/2 cup brown sugar (packed)
     1 tsp baking powder
     1/2 cup melted butter

Stir to from a crumbly mixture
Pat 1/2 mixture into bottom of 9 x 9 baking pan

Combine:
     1 can Eagle Brand milk
     1/2 cup lemon juice

Spread mixture on top and sprinkle with remaining crumbs
Bake @ 350* (325* if glass pan)


25 - 30 minutes until lightly browned
Cool thoroughly before cutting

Lemon Bars

Recipe via Suzanne

20 Vanilla Wafers - crush
1/2 cup flour
1/4 cup brown sugar
1/4 cup cold real butter
1 pkg cream cheese
1 cup sugar
2 eggs
1 TBSP sugar
2 TBSP flour
3 TBSP lemon peel - zest
1/4 cup fresh lemon juice
1/4 tsp baking powder

Preheat oven to 350*
Line 8"square pan with foil and spray with PAM
Mix wafers, 1/2 cup flour and brown sugar
Chop in butter
Press in pan and bake 15 minutes
Beat cream cheese, sugar, eggs, lemon juice, flour, baking powder and lemon zest
Pour over crust
Bake for 25 minutes @ 350*
Chill
Sprinkle with powdered sugar and lemon zest

Variation of crust:
Recipe via Recipe Matcher 
The base of  this crust tasted like short bread, yummy!

The recipe for this crust is for a 9 x 13 pan

1 cup Butter, melted

2 Cups Flour - All Purpose
1 Cup Confectioners Sugar

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a medium bowl, stir together 2 cups flour and confectioners' sugar.
3. Blend in the melted butter.
4. Press into the bottom of the prepared pan.
5. Bake in the preheated oven for 15 minutes, or until golden.

 

TV Roll

Recipe via Company's Coming Squares
Try a different color marshmallow roll

1 egg beaten
1 cup brown sugar, packed
1/2 cup graham cracker crumbs
2 TBSP butter, melted
2 cups tiny colored marshmallows
1/2 cup chopped walnuts
colored shredded coconut

Mix first 6 ingredients in order given.
Squish and mix by hand
Work between wax paper or dip hands in cold water as you work to mix and shape into log
roll the shaped log in coconut which you have spread over the table in working area
Wrap in waxed paper, folding in ends to hold shape
Freezes well~ Slice in thin slices as needed

Nanaimo Bars

Chocolate Base:
Place in a bowl or double boiler:
     1/2 cup butter - softened
     1/4 cup sugar
     5 TBSP cocoa
     1 tsp vanilla
     1 egg beaten

Set bowl in dish of boiling water )
Stir well until butter has melted and mixture resembles thin custard
(Can also be put in double boiler - stir to cook and thicken

Combine and add to above mixture:
     2 cups wafer crumbs
     1 cup coconut
     1/2 cup chopped nuts

Press firmly into ungreased 9 x 9 pan


Second Layer:
Cream:
     1/4 cup butter
Add:
     3 TBSP milk which has been combined with 2 TBSP vanilla custard powder

Blend in:
     2 cups icing sugar

Beat until light
Spread over chocolate base
Let stand 15 minutes to darken

Third Layer:
Over low heat mellt:
     4 semi-sweet chocolate squares
     1 TBSP butter

Cool - when cool but still runny,
Spread over custard icing layer
Set in fridge

Red or Green Nanaimo Bars

Prepare as directed, adding 1/2 tsp. peppermint extract and a few drops green or red food colouring to filling with butter

Uncooked Chocolate Marshmallow Slice

Recipe via Aunty Barb Grisack

Cook in double boiler for 1 minute:

     1/2 cup melted butter

     1 egg - well beaten

     1/4 cup sugar

     2 heaping tsp cocoa

     1 tsp vanilla

In bowl mix:

     1/2 package graham wafers

     1/2 cup chopped nuts

     1/2 package white or colored miniature marshmallows

Add cooked chocolate mixture to marshmallow mixture
Pack in buttered pan
Ice with chocolate icing and refrigerate
Cut in squares

TV Snacks - Chocolate or Vanilla Marshmallow Roll

Recipe via Aunty Barbara Grisack

Mix:
     1 egg slightly beaten
     1 cup icing sugar
     1/2 cup graham wafer crumbs
     1/2 cup walnut

Melt:
     2 squares chocolate
     2 TBSP butter
     2 dozen marshmallows - cut fine

Mix altogether
Form into roll on waxed paper
Sprinkle with coconut
Chill and slice

**for Vanilla Roll omit chocolate - roll in nuts

Blueberry Squares

Recipe via Susan
Cream until light and fluffy:
     1 cup butter
     1 3/4 cup sugar
Add:
     4 eggs
     1 tsp vanilla
Beat well
Stir in and add to creamed mixture:
     1 3/4 cups flour
     1/2 tsp baking powder
     1/2 tsp salt

Spread 1/2 dough on ungreased 15 x 10 pan

Spread over dough:
     1 - 21 oz can Blueberry pie filling

Sprinkle with nutmeg

Drop remaining dough by teaspoons on top of pie filling
Bake @ 350* for 40 minutes

While still warm spread with frosting:
     1 cup powdered sugar
     1 TBSP melted butter
     2 TBSP lemon juice

Raspberry squares

Recipe via Aunty Barbara Grisack

First Part:
1 cup flour
1 TBSP milk
1 egg
1 tsp salt
1 tsp baking powder
1/2 cup butter

Mix these ingredients like a pie dough and roll to pan size 9 x 12
Then spread on top a thin layer of raspberry jam

Second Part:
1 cup white sugar
1/2 cup melted butter
1 1/2 cups coconut
1 egg beaten

Mix well and spread over jam
Bake @ 350* for 25 minutes
Cut in squares while warm

Cherry Almond Squares

Recipe via Aunty Barbara Grisack

Mix together:
     1 cup flour
     1 cup rolled oats
     1 cup  brown sugar
     1 tsp soda

Add:
     1/2 cup butter

Mix together until crumbly
Press into bottom of pan and bake 10 minutes

Beat:
     2 eggs

Stir in:
     1 cup sugar
     1/2 tsp almond flavoring

Mix in
     2 TBSP flour
     1 tsp baking powder
     1/2 tsp salt

Add:
     1 cup coconut
     1/2 cup cherries
     1/2 cup chopped nuts
     1/2 cup chopped marashino cherries

Bake @ 350* for 25 minutes


Cherry Almond Icing
3 TBSP soft butter
2 cups icing sugar
1/4 tsp almond flavoring
3 TBSP cherry juice

Can't Leave 'Em Alone Bars

Recipe via Marilyn Peterson

1 package white cake mix
2 eggs
1/3 cup oil
1 can Eagle Brand
1 cup semi-sweet chocolate chips
1/4 cup butter

In bowl combine eggs, oil, and cake mix
Press 2/3 of mixture into greased 9 x 13 pan
Set 1/3 aside

Microwave milk, chocolate chip,and butter for 45 seconds - on high
Stir
Microwave 10 seconds more

Pour over crust
Drop reserve mixture by spoonsful on top
Bake @ 350* for 25 minutes

Cool before cutting

Poppy Seed Cake Squares

Recipe via Joyce

This is a poppy seed square with a twist. A cake like base with the topping of a nanaimo bar. This square is totally addictive,but not as sweet as a nanaimo bar. It will become a regular on your dainty tray. I have been making this for years and it is our favorite. Get it into the freezer quick or you will pick at it until it all gone.

(Bake on large cookie sheet)

Cake:
     6 eggs (separated)
     2 cups sugar
     2 tsp baking powder
     1 1/2 cups oil
     1/2 tsp salt
     2 cups flour

Soak 1 1/2 cups poppy seed in 1/2 cup milk for about 1/2 hour

Beat egg yolks
Gradually add sugar and oil
Add poppy seed and milk mixture
Add dry ingredients
Beat egg whites stiff
Fold first mixture into egg whites
Bake on large cooke sheet - 20 minutes @ 350*
Cool

Icing #1: this part of the icing measurements have been increased by half original amount - the icing works better this way:
     1 1/2 cups butter
     3eggs
    2 3/4 cups icing sugar
Beat well and spread on cake
Pop in freezer to get firm for 15 - 20 minutes

Icing #2:
     Melt 2 cups semi-sweet chocolate chips with 1/4 cup butter
Spread on top of Icing #1
Put in freezer to set up chocolate
Cut in squares

Freezes well

Oh Henry Bars

Recipe via Aunty Barbara Grisack

18 Graham wafers - whole


1 cup brown sugar
1/2 cup butter
1/2 cup milk
1/3 cup semi-sweet chocolate chips (optional)

1 1/4 cups graham wafer crumbs
1 cup shredded coconut (optional)
1 cup chopped walnuts/pecans
1/2 cup chopped glazed cherries (optional)

Lightly grease an 9 x 9 inch square pan. Line with 9 whole graham crackers, trimming to fit. Set aside.
In small sauce pan, combine brown sugar, butter and milk.
Bring to a boil, reduce heat and simmer 2 minutes, stirring often.
Remove from heat.
Stir in chocolate chips.
When chips have melted add the crumbs, coconut, cherries and nuts until well mixed.
Pour over wafers in pan, spreading evenly.
Arrange another layer of wafers ontop of filling and set aside.

Icing
3 tablespoons butter (softened)
1 1/2 cup icing sugar
1/4 cup cocoa (optional)
1/2 teaspoon vanilla
2 to 3 tablespoons milk

Combine softened butter, icing sugar, vanilla and enough milk to create a spreading consistency.
Spread over bars, cover loosely and refrigerate until firm. Several hours or overnight.

**Can use a chocolate or white icing as desired

Butter Tart Squares

Recipe via Terri Ontkean

Crust:
Mix and press into a 9 x 9 pan:
1/2 cup butter
2 TBSP brown sugar
1 cup flour

Bake @ 350* for 15 minutes

Topping:
Mix and spread over cooked crust
2 eggs
1 1/2 cups oatmeal
1/4 tsp salt
1/2 tsp vanilla
1/2 cup raisins
1/2 cup chopped nuts (optional)

Bake for another 20 minutes


Version #2 Filling:
Although the Butter Tart is unique to Canada they are quite similar to the American pecan pie or the British treacle tart. In fact, even though the Butter Tart Squares' filling typically uses either raisins or chopped walnuts, you can just as easily use chopped pecans to emulate the pecan pie. These squares are excellent warm, at room temperature or even cold

Recipe via http://www.joyofbaking.com/ButterTartSquares.html#ixzz12Fv0rXSN

Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the center of the oven. Butter (or use a non stick cooking spray) an 8 x 8 inch (20 x 20 cm) pan.


1/4 cup (57 grams) unsalted butter, softened
1 cup (205 grams) light brown sugar
2 large eggs
1/4 cup (60 ml) light corn syrup
1 teaspoon pure vanilla extract
1 tablespoon (15 grams) all purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
2/3 cup (90 grams) raisins or 2/3 cup (75 grams) chopped pecans or walnuts (can use a combination of raisins and nuts)

Filling: In your food processor or with a hand mixer, beat the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, until incorporated.
 Scrape down the sides of the bowl as needed.
Then beat in the corn syrup and vanilla extract.
Stir in the flour, salt, and baking powder.

Sprinkle the raisins or nuts evenly over the baked shortbread base.
Then pour the filling over the raisins (and/or nuts)
Bake for about 20 - 25 minutes or until the filling is set.
 Remove from oven and place on a wire rack to cool.
Serve at room temperature or chilled.

Makes 16 - 2 inch squares.

Caramel Chews

Recipe via Mom
1/2 cup melted butter
2 cups brown sugar
2 eggs
1 tsp vanilla
1 cup flour
1 tsp baking powder
pinch of salt
1 cup coconut
1/2 cup chopped nuts
confectioners sugar

Cream melted butter, add eggs - blend well - add vanilla
Mix flour and baking powder and salt - blend into butter sugar mixture
Fold in coconut and nuts
Bake in square pan @ 350* for 40 minutes
Cut in squares while hot
Sprinkle with confectioners sugar

Crispy Peanut Squares

1/2 cup firmly packed brown sugar
1/2 cup peanut butter
1/2 cup corn syrup
1 cup roughly chopped peanuts
4 cups Rice Krispies
1 cup chocolate chips, melted (optional)

Combine sugar, peanut butter and corn syrup in a large saucepan
Cook over medium heat stirring constantly until mixture stars to bubble; 90*
Remove from heat, stir in peanuts and Rice Krispies .  Using 2 forks, mix until cereal is evenly coated
Press warm mixture evenly and firmly into buttered 9 x 13 pan
If desired spread roughly with melted chocolate and cool
Cut into squares when firm

Yield: 24 - 2" squares

Mars Bars Squares

Recipe via Irene Ormston

Quick, easy, decadent and worth every calorie

Melt in microwave:

     4 Mars Bars

     1/2 cup butter

Stir until smooth and add:

     3 cups Rice Krispies
     1 cup chocolate chips

Press into pan (9 x 9 - sprayed lightly with PAM)

Melt in microwave: (I use defrost setting, so it doesn't get too hot)
     1 cup chocolate chips
     1/4 cup butter

Mix until smooth and sperad on top
Let chocolate set and then cut into bars
Double for 9 x 13 pan