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Category: Squares (page 1 of 2)

Brownie Cake Delight

2 cups brown sugar
1 cup margarine
1 cup flour
½ cup cocoa
4 eggs
3 tsp vanilla

9 x 13 pan. Bake 30 min @ 350.

Carmel Fingers

Base:
½ cup margarine (butter is better)
¼ cup sugar
1 ¼ cups flour
Press into 8×8 pan. Prick with fork. Bake 30 min @ 350. Cool.
Filling:
1 can sweetened cond. Milk
½ cup sugar
½ cup margarine
(2 tbsp corn syrup – optional)
Boil 6-8 min, stirring constantly. Cool slightly. Pour over base.
Topping:
½ cup melted chocolate chips Spread over top. Cool & cut into squares. (easiest to cut if you turn squares out on to board). Double recipe makes a 9×13 pan.

Marble Brownies

Mix Brownie Recipe above.

Cheesecake Batter:
2-250-gm pkg of cream cheese
½ cup sugar
2 eggs
1 tsp vanilla
Combine softened cream cheese and sugar. Mix well. Blend in eggs & vanilla.
Put ½ of brownie batter in bottom of greased 9×13 pan. Cover with cream cheese mixture. Spoon on remaining batter. Cut through with knife for marble effect. Sprinkle with ½ – 350 gm pkg chocolate chips. Bake 30-35 min @ 350.
Alternative: Bake in large cupcake papers in muffin tins instead of pan. Put large spoonful of brownie batter, a few chocolate chips and a spoonful of cream cheese batter. To make ratio of batters ½:½, use 3 blocks of cream cheese & increase other ingredients proportionately. Bake 25 min @ 325. Makes 3 doz.

No Bake Leprechaun Bars

Mix together in saucepan:
2 cups sugar
½ cup cocoa & ¼ tsp salt
Add & bring to boil:
½ cup canned milk
¼ cup butter
Add: 1 cup rolled oats
Cook 2 min, stirring constantly.
Remove from heat & add:
½ cup peanut butter
½ cup chopped nuts
1 tsp vanilla
Pour into 9×13 pan. Cool until set. Cut into bars.

Mississippi Mud Bars

1 cup margarine
2 cups sugar
4 eggs
1 ½ cups flour
1/3 cup cocoa
1 cup chopped nuts (optional)

Cream together margarine & sugar. Add eggs one at a time, beating well after each addition. Mix dry ingredients together & add to batter. Beating in gradually. Bake 30-35 min @ 350 in greased 9×13 pan.

Top with 3 cups mini marshmallows while still warm. Put under broiler for 1 -2 min. WATCH CAREFULLY. Let marshmallows puff & brown. Remove from oven. Let cool & frost.

Frosting:
½ cup margarine
4 cups icing sugar
1/3 cup cocoa
½ cup canned milk

Combine sugar & cocoa. Beat into margarine alternately with canned milk.

Divine Toffee Bars

Base:
½ cup flour
¼ tsp baking powder
1/3 cup brown sugar
¾ cup Rice Krispies
Pinch of salt
1/3 cup margarine
Mix & press into 8×8 pan. Bake 10 min @ 350
Filling:
1 can sweetened cond. Milk
½ cup butter
½ cup brown sugar
Bring to boil & boil 5 min, stirring constantly. Pour over crust.
Topping:
½ cup melted chocolate chips
1 ¼ cup Rice Krispies.
Stir cereal into melted chocolate to coat. Spread on squares using 2 forks. Chill several hours.

Marshmallow/Peanut Butter Squares

½ cup butter
½ cup peanut butter
1 cup chocolate chips
OR
¼ cup margarine
1/3 cup peanut butter
350 gm pkg butterscotch chips

To complete either of the above recipes, follow remaining directions:

Melt together in microwave. Cool slightly & add:
250 gm pkg mini marshmallows
(& ½ cup each coconut & nuts)
Put in lightly greased 9×9 pan. Keep in fridge.

Trail Mix Bars

250 gm pkg marshmallows
½ cup margarine
6 ½ cups trail mix -or- any combination of dried fruit, berries, nuts, coconut, chocolate chips, etc.
Press into greased 9×13 pan. Let set & cut into bars. Wrap individually in saran wrap – perfect for camping.

Rocky Road Candy

350 gm pkg chocolate chips
1 can sweetened cond. milk
2 tbsp margarine
Melt together in sauce pan over low heat. In large bowl combine:
2 cups dry roasted peanuts
250 gm pkg mini marshmallows

Pour chocolate mixture over dry ingredients & mix. Spread in wax paper lined 9×13 pan. Chill 2 hours.
Optional – drop by spoonful onto waxed paper.

Gelatine Squares

Base:
½ cup butter
1 cup flour
2 tbsp brown sugar & pinch of salt
Press into 9×9 pan. Bake 15 min @ 350. Cool.

Topping:
1 ½ pkgs gelatine
1 cup white sugar
1 cup hot water & pinch of salt
Boil slowly 10 min. Cool & add:
1 tsp baking powder
1 cup icing sugar
1 tsp vanilla & colouring

Beat until fluffy. Pour on cooled base. Chill until firm.

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