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Category: Squares (Page 1 of 2)

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.

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.

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.

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.

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.

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.

Carmel Fingers

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.
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.
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.

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.

Divine Toffee Bars

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
1 can sweetened cond. Milk
½ cup butter
½ cup brown sugar
Bring to boil & boil 5 min, stirring constantly. Pour over crust.
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.

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