Tag Archives: squares

Salted Toffee-chocolate Squares

From the PBS program “Everyday Food”, these really are yummy!

Ingredients

  • 13 graham crackers (or enough to line the sheet)
  • 1 1/2 cups toffee bits
  • 1 1/2 cups coarsely chopped toasted natural almonds
  • 1/2 cup sugar
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips
  • 3/4 teaspoon coarse salt

Directions

  1. Preheat oven to 350. Line a rimmed baking sheet with foil.
  2. Place graham crackers in a single layer on sheet, edges touching. You want to cover the entire baking sheet with graham crackers.
  3. Sprinkle toffee bits and almonds over graham crackers.
  4. In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. If desired, pour the hot mixture into a 2-cup glass measuring cup to make pouring easier.  Immediately pour evenly, and slowly over graham crackers.
  5. Bake until sugar topping is bubbling, 12 minutes.
  6. Remove from oven and immediately sprinkle chocolate and salt over graham crackers.
  7. With a sharp knife or pizza cutter, cut into 2-inch squares.
  8. Let cool completely on sheet on a wire rack.

(Store in an airtight container, up to 1 week.)

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1 Minute Peanut Butter “Fudge”

  • 2 cups sugar
  • ½ cup milk
  • ¼ cup butter
  • 1 cup peanut butter
  • Very generous pinch of salt
  • 1 tsp vanilla extract

Pre-measure all ingredients, and have them ready and waiting!

  1. Combine sugar, milk, and butter in a heavy pot, and bring to a full rolling boil.
  2. Boil for 1 minute only.
  3. Remove from heat, and then stir in peanut butter, salt, and vanilla.
  4. Smooth into a buttered 8”x8” pan, and cool, and cut.

Note:  You can melt some chocolate chips with a little butter, and smooth this over the set peanut butter layer.  Cool and cut.

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Matrimonial Squares

This recipe, adapted from  the Laura Secord Canadian Cook Book (1966) is the closest approximation to my Grandmother’s squares. My Grandmother was born in 1910.

Preheat oven to 350F

Grease an 8” square pan

Date Filling:

In a small saucepan combine:

  • 2 cups chopped dates
  • ¼ to ½ cup corn syrup
  • ½ cup water
  • ½ teaspoon vanilla
  • 1 to 2 Tablespoons fresh lemon juice

Bring to a boil, and simmer until thickened and soft.  Set aside to cool.

Mix together in a bowl:

  • 1 cup whole wheat flour
  • 1/3 cup all purpose flour
  • 1 1/3 cups lightly packed brown sugar

Stir in:

  • ½ teaspoon baking soda
  • 1 1/3 cups rolled oats

With a fork, blend in

  • 2/3 cup butter, melted

Stir until crumbly.

Press half of the crumb mixture into the prepated pan.  Spread with the cooled date mixture.  Cover with remaining crumbs and pat down until smooth.

Bake in a 350F oven for 30 to 35 minutes, or until light golden brown.  Cool and cut into squares.

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“Sugar Free” Fruit and Nut Squares/Muffins (thanks again Anne S.!)

  • 1 egg
  • 2 Tbsp oil or melted and cooled butter
  • 1 ½ cups unsweetened apple sauce (use 3 apples if you want to make your own)
  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ cup chopped dates or raisins
  • ¼ cup nuts
  1. Beat together oil/butter, apple sauce and egg.
  2. In another bowl, whisk together the flour, baking powder and spices.
  3. Add the wet ingredients to the flour mixture, and stir gently.
  4. Add the fruit and nuts and stir to combine.  Don’t overmix!
  5. Sppon into a well greased muffin pan or an 8” x 8” square pan.
  6. Bake at 375F for 20 minutes for muffins, 25-30 minutes for squares, until firm to the touch.

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Niall’s Chocolate-barry Squares

  • 1 tablespoon butter (not margarine)
  • 1/2 cup corn syrup
  • 2 cups Rice Crispies
  • 1/2 teaspoon real vanilla extract
  • 1/2 cup packed brown sugar
  • 3/4 cup roasted peanuts, chopped (salted is fine)
  • 1/2 cup “processed” smooth peanut butter, such as Kraft  (organic just doesn’t work here — it’s the wrong texture)
  • 1/2 cup good chocolate chips

Topping:

  • 2 tablespoons peanut butter (see above)
  • 2 teaspoons butter
  • 1 cup chocolate chips
  1. In a large saucepan, put butter, corn syrup, brown sugar, peanut butter, and chocolate chips.  On low-medium heat, stir until mixture is smooth and just comes to a slow boil.
  2. Remove from heat, and quickly stir in nuts and Rice Crispies.
  3. Dump mixture evenly into a greased 9″x13″ pan, and press with a buttered spatula or hands (careful, it’s hot!) until evenly distributed.

Topping:

  1. In a small saucepan over low-medium heat, melt peanut butter and chocolate chips until smooth.
  2. Spread evenly over base layer.  Refrigerate until firm, and cut into squares.*

*to easily remove squares, line the bottom and two sides of the pan with parchment paper.

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Caramel-y Oat Squares

  • ½ cup melted butter
  • 1 teaspoon vanilla
  • 1 cup brown sugar, packed
  • ½ teaspoon baking powder
  • 2 cups rolled oats

Mix everything together as you go, in the order given.  Press down the resulting mixture in a well-buttered 9” x 9” baking pan/glass baking dish.  Bake in a 400F oven for approximately 11 minutes, until golden (check often to prevent over browning or burning).  As soon as you take them from the oven, cut them into squares (we use a pastry scraper to “score” them right down to the bottom of the pan).  The original recipe says to remove them while still hot, but we find this unnecessary because we butter the pan very well.

If you want to make them very crispy, use a cookie sheet and spread the mixture thinner.  Adjust the time.

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Grandma Ruth’s Peanut Butter Marshmallow Squares

This is a real retro/60’s recipe, but still requested by the kids in the family!  There is nothing nutritious, or the least bit redeemable about it…

  • 1 package peanut butter chips
  • 1/2 bag coloured or white baby marshmallows
  • 1/4 cup butter
  • 1/2 cup smooth peanut butter

Butter an 8″ x 8″ pan .  Line with parchment paper with overhangs if desired, just to make the squares easier to remove.

In a heavy pot over low heat, blend chips, peanut butter, and butter until smooth.

There are two ways of “mixing” this:

  1. Scatter the marshmallows evenly over the bottom of the pan.  Pour the smooth, melted peanut butter mixture over the marshmallows in the pan. OR
  2. Gently fold the marshmallows into the peanut butter mixture, and quickly pour into the buttered pan before they get a chance to melt.

Refrigerate until very firm.  Keep refrigerated!

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Chocolate Chip Walnut Bars

We often call these “Bob Dunn’s Sweet Marie Bars”, as every time I make them, I can hear his voice saying “These taste just like a Sweet Marie Bar!”; he was a big fan.

Makes about 30 squares

Preheat oven to 350F

Crust:

  • 1 cup all purpose flour
  • ¼ cup granulated sugar
  • 1/3 cup butter

Topping:

  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup corn syrup
  • 2 Tbsp corn syrup
  • 2 Tbsp butter, melted
  • 1 cup excellent quality semi-sweet, or bitter-sweet chocolate chips
  • ¾ cup chopped walnuts*

Directions:

Crust:

Combine all crust ingredients, mixing until crumbly.  Press firmly into a greased 9” square cake pan.  Bake at 350F for 12 to 15 minutes, or until light golden.

Topping:

Beat eggs sugar, syrup, and butter together until blended.  Stir in chocolate chips and nuts.  Pour evenly over crust.  Bake 25 to 30 minutes longer, or until set and golden.  Cool completely in pan on wire rack.  Cut into bars.

*NOTE:  Pecans or almonds also taste very good in this recipe in place of the walnuts

Freezes well

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Alison’s Very Quick Oat Squares

Very sweet, very quick.

  • 50 grams (1/2 cup) jumbo oats
  • 70 grams (3/4 cups) porridge oats
  • 110 grams (6 Tablespoons) extremely soft butter
  • 75 grams (5 Tablespoons) brown sugar

Preheat oven to 375F, grease an 8″x8″ metal pan.

Thoroughly mix  butter and sugar together.  Add oats and combine well.  Pour mixture into buttered pan, and distribute evenly.  Press mixture well; it will be loose, so press it very well and don’t worry!

Place in oven for 15, until golden.  Cut into squares while still hot, and leave in tin until cold.  These are very crisp and quite thin.

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Nanaimo Bars for Abbas

Grease a 9-inch square cake pan. These squares have three layers, each completed in a separate step.

1. In a saucepan combine:

  • ½ cup butter
  • ¼ cup granulated white sugar
  • 5 tablespoons unsweetened cocoa powder

Cook butter, sugar, and cocoa over medium heat, stirring constantly, until sugar dissolves.

To mixture in pot add and beat until smooth.

  • 1 egg, beaten
  • 1 teaspoon vanilla extract

 

Stir in:

  • 1 + 2/3 cups (finely crushed) graham wafer crumbs
  • 1 cup desiccated coconut
  • ½ cup chopped walnuts

Press into prepared pan.

2. Choose ONE of the following ( A. or B.):

A. Cream:

  • ¼ cup butter

Beat in gradually:

  • 2 cups sifted icing (confectioners/powdered) sugar
  • 1 egg

Alternatively, should you wish to avoid using raw egg:

B. Cream:

  • 1/4 cup butter
  • 2 cups sifted icing sugar
  • 2 Tablespoons custard powder (Bird’s)
  • 2 Tablespoons hot water

Spread either A. or B. over crumb mixture and chill for about ½ hour.

3. Over hot water, melt together in a bowl (make sure no water gets into bowl!):

  • 4 squares semi-sweet chocolate (one square = one ounce or 28grams)
  • 1 tablespoon butter

Spread on top and chill. When set, cut into squares.

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