Archive for the ‘Squares’ category

Rice Krispie S’more Squares

February 6th, 2012

S'more Rice Krispie Squares

Okay, okay.  So they’re just Rice Krispie squares with chocolate chips.  But they still taste quite s’morey, what with their chocolate, marshmallowy crunch.  Plus they’re much easier to pack for a mid-afternoon snack.

1/4 cup butter or margarine
40 big fat marshmallows
2 tsp vanilla
6 cups Rice Krispies
1 cup mini dark chocolate chips

Grease a 9×13 glass pan; set aside.
In a large, microwaveable bowl, nuke the butter until it is completely liquified.
Drop the marshmallows into the butter, tossing gently to coat.
Add the vanilla and zap until the marshmallows have blown up and gotten nice and soft.
Add the cereal to the melted marshmallows, stirring to distribute evenly.
Pour in the chocolate chips and work them through with as little stirring as possible – you don’t want them to melt and blend completely.
Wet your hands and press the cereal mixture into the prepared pan. Once it is all pressed smooth, put it in the fridge to set for at least an hour before serving.
To serve, cut into squares with a wet knife.

Blueberry Brownies

July 16th, 2011

Blueberry brownies

I had one of those “duh” moments the other day, and it turned into something fabulous.  I took my standard, do-it-with-my-eyes-closed brownie recipe and tossed in a handful of frozen wild blueberries.  I wish this had occurred to me years sooner, as the addition of the blueberries tips these fudgy brownies over the edge.  They’re chewy, chocolatey, and now have hidden explosions of berry awesomeness.  Wonderful.

 

Gingered Shortbread

November 27th, 2005

Gingered Shortbread

My mom has made these shortbread squares every Christmas that I can remember. The base recipe came from the 1983 Family Circle Christmas magazine – an issue we still have, torn and vanilla-stained though it is. It’s the easiest recipe ever (only four ingredients!) but the results are just fabulous.

1 cup butter, softened
1/2 cup brown sugar, tightly packed
2 1/2 cups all-purpose flour
1/3 cup candied ginger, diced

Cream together the butter and the sugar.
Slowly stir in flour and ginger chunks, finishing by kneading with your hands.
Pack the shortbread mixture firmly into a 9×9 cake pan, and prick the top with a fork.
Bake at 350ºF for 35 minutes, or until shortbread is golden brown.
When slightly cooled, cut into 1-inch squares then let cool completely in the pan.
Serve with a sprinkling of icing sugar on top.

Notes:
The shortbread mixture will be very crumbly when you first pour it into the cake pan. Don’t worry about this – just give it a good squishing.

Honey Cinnamon Puffed Wheat Squares

April 25th, 2005

1/2 cup margarine
4 tbsp honey
24 regular sized marshmallows
2 tsp cinnamon
7 cups puffed wheat cereal

Melt margarine, honey and marshmallows together in a large bowl, at medium heat in the microwave.
Mix in cinnamon and puffed wheat cereal, stirring well together.
Press mixture into a greased 8×11 inch pan.
Cool before cutting into squares.

Notes:
2 1/2 cups mini marshmallows can be substituted for the large ones.
1 cup of chopped nuts can be substituted for 1 cup of the cereal.

Puffed Wheat Squares

April 25th, 2005

8 cups puffed wheat cereal
1/2 cup margarine
1 cup brown sugar
1/2 cup corn syrup
3 1/2 tbsp cocoa
2 tsp vanilla

Combine cereal, margarine, sugar, syrup and cocoa in a large saucepan.
Bring to a soft boil, then add the vanilla.
Remove the pan from the heat and scrape mixture into a greased 8×11 inch pan.
Cool before cutting and serving.

Notes:
It is very important to reach the soft boil stage; if you don’t, your squares will have a grainy texture, and fall apart.

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