Category: Squares (Page 1 of 2)

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.

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)

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.

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.

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.

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.

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.

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.

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.

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.