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Category: Squares (page 2 of 2)

Graham Cracker Chocolate Squares

½ cup margarine
½ cup sugar
2 tbsp cocoa
1 egg (well beaten)
½ cup chopped nuts (optional)
26 graham wafers
½ tsp vanilla

Melt margarine. Add egg, cocoa & sugar. Bring to boil – for 1 min, stirring well. Remove from heat add vanilla. Pour over graham wafers (broken to size of almonds. Mix well. Pour into 9×9 pan. Press evenly with fork. Let cool. Ice & keep in fridge.

Pineapple Dream Squares

Base:
½ cup butter
3 tbsp brown sugar
1 cup flour
Press into 9×9 pan. Bake 10 min @ 350. Cool.

Filling:
½ cup butter
1 egg
1 ½ cups icing sugar
Blend together & spread on base. Spread with:
1 can well drained pineapple. Top with whipped cream. Chill 12 hours before serving.

Rocky Road Squares

½ cup margarine
1 cup chocolate chips
Melt together & add:
1 egg
1 cup icing sugar
1 tsp vanilla
Graham Wafers

Remove from heat & beat until thick & glossy. Cool slightly. Add 3 cups mini marshmallows. Line 8” pan with graham wafers. Pour over wafers. Cool.

Rhubarb Squares

Base:
1 cup flour
1 tbsp brown sugar
½ cup margarine
Mix & press into 8-9” pan. Bake 10 min @ 350.

Spread over top:
2 ½ cup finely chopped rhubarb

Filling:
1 cup white sugar
3 egg yolks
1 tin Nestles Cream
4 tbsp flour
1/8 tsp ginger
Beat together & pour over base. Bake 30 min @ 350.

Meringue Topping:
3 egg whites
1/3 cup white sugar
½ tsp vanilla
Pinch of cream of tartar
Put on top of squares.

Sprinkle meringue with:
1 cup coconut

Bake until brown.

Almond Rocca Bars

1 lb butter
1 ¾ cup brown sugar
Soda crackers
1 tsp vanilla
½ tsp caramel or almond flavoring
100 gm pkg sliced almonds
Chocolate chips

Grease cookie sheet (with sides) & lay a single layer of crackers to cover bottom, cutting to fit if necessary. Melt butter & brown sugar in large saucepan . Bring to boil & boil 4-5 min. Remove from heat & stir in extracts & almonds. Pour over crackers. Put cooki seet in oven 3-4 min @ 350. Remove from oven & sprinkle with a layer of chocolate chips. Put back in oven until chips melt. Refrigerate until hard. Cut into squares.

Grammas Congo Bars

2/3 cup melted butter
2 ½ cup brown sugar
3 eggs
2 ¾ cup flour
2 ½ tsp baking powder
½ tsp salt
1 tsp vanilla
1 350 gm pkg chips (any flavor)

Mix in order given, adding one @ a time. Bake 20 min @ 350. Do not overbake.

Triple Layer Bars

Preheat oven to 350. Melt ½ cup margarine in 9×13 pan in oven. Sprinkle over top:
1 ½ cups graham wafer crumbs
200 gm pkg flaked coconut
1 can sweetened condensed milk
Bake 25 min or until lightly browned.
In small pan melt:
350 gm pkg chocolate chips
½ cup peanut butter
Spread over hot bars. Cool 30 min. Chill & cut into bars.

Best Brownies

2 cups sugar
4 eggs
2 ½ cups flour
¼ tsp salt
2 tsp vanilla
1 cup butter
3 tbsp cocoa, heaping
¼ tsp baking powder
1 cup broken nuts

Cream butter & sugar. Beat in eggs. Add rest of dry ingredients & mix. Pour into greased 9×12 pan. Bake 25-30 min @ 325.

Chocolate Carmel Bars

Filling: Melt together over low heat, stir until smooth :
64 Caramel candies
1 cup evaporated milk
Base: Mix together:
2 cups flour
2 cups rolled oats
1 ½ cups brown sugar
1 tsp baking soda
½ tsp salt
Cut in 1 ½ cups margarine. Put ½ mixture on large cookie sheet. Bake 5 min @ 350.
Sprinkle over top of baked base:
350 gm pkg chocolate chips
1 cup chopped nuts

Pour candy mixture over top. Sprinkle remaining crumb mixture over top. Bake for another 15-20 min or until golden brown. Cool & cut. Makes 60 squares (33 x32)

Hello Dolly Squares

In 9×13 pan – 300 oven- melt:
½ cup margarine
Over this sprinkle:
1 cup graham wafer crumbs
1 cup coconut
350 gm pkg chocolate chips
½ cup chopped nuts (pecans)
Over this pour evenly:
1 can sweetened cond. Milk
Bake 30-40 min @ 300, until lightly browned.

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