- 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!
- Combine sugar, milk, and butter in a heavy pot, and bring to a full rolling boil.
- Boil for 1 minute only.
- Remove from heat, and then stir in peanut butter, salt, and vanilla.
- 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.
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
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
- ½ teaspoon baking soda
- 1 1/3 cups rolled oats
With a fork, blend in
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.
- 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
- Beat together oil/butter, apple sauce and egg.
- In another bowl, whisk together the flour, baking powder and spices.
- Add the wet ingredients to the flour mixture, and stir gently.
- Add the fruit and nuts and stir to combine. Don’t overmix!
- Sppon into a well greased muffin pan or an 8” x 8” square pan.
- Bake at 375F for 20 minutes for muffins, 25-30 minutes for squares, until firm to the touch.
- 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
- 2 tablespoons peanut butter (see above)
- 2 teaspoons butter
- 1 cup chocolate chips
- 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.
- Remove from heat, and quickly stir in nuts and Rice Crispies.
- Dump mixture evenly into a greased 9″x13″ pan, and press with a buttered spatula or hands (careful, it’s hot!) until evenly distributed.
- In a small saucepan over low-medium heat, melt peanut butter and chocolate chips until smooth.
- 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.
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:
- Scatter the marshmallows evenly over the bottom of the pan. Pour the smooth, melted peanut butter mixture over the marshmallows in the pan. OR
- 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!
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.
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
- 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.):
Beat in gradually:
- 2 cups sifted icing (confectioners/powdered) sugar
- 1 egg
Alternatively, should you wish to avoid using raw egg:
- 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)
Spread on top and chill. When set, cut into squares.