by Gwen Home Page Recipes Index Food Tips/Hints Substitutes Household Hints   .. Recipe Categories Beef Beef (Ground) Beverages non alcohol Beverages Alcohol Bread/Buns/Biscuits Breakfast Cakes Candies/Fudge Chicken/Poultry Chinese Food Conversions Cookies (Baked) Cookies (No Bake) Desserts/Puddings Dips/Spreads/Salsa Eggs Equilevants Fish/Seafood Food Tips Frostings/Icings Junk/Snack Foods Microwave Recipes Miscellaneous Muffins Party Pleasers Pasta Pie Pastry/Shells Pies (Baked) Pies (No Bake) Pork Poultry Preserves Rice/ Rice Dishes Salads Salad Dressings Sandwiches/Bunwiches Sauces/Gravies Soups/Chowders Spice Chart Spices/Rubs Squares/Bars Substitutes Tarts Vegetables.                                                                                                                                                                                                                                                                                           Squares & Bars BUTTER  TART  SQUARES   THE CRUST: 1 cup butter or margarine 2 cups flour 1/4 cup white sugar pinch salt   Combine the crust ingredients & press into a 9 x 13 " pan. Bake at 350 degrees F. for 15 minutes.   THE FILLING: 1/4 cup butter 2 eggs, beaten 2 cups brown sugar 1 tbsp baking powder pinch salt 3/4 cup coconut 1 tsp vanilla 1 cup raisins 3 tsp. flour Nuts (optional)   Melt butter, add eggs & all remaining ingredients.  Pour into partially baked crust.   Bake at 350 degree F. for 30 - 35 minutes, until golden brown.  Cut into squares when cool.     RAISIN BARS 1 cup raisins 1 cup water 1/2 cup shortening 1 cup sugar 1 egg 1 3/4 cup flour 1/4 tsp salt 1 tsp soda 1 tsp cinnamon 1/2 cup nuts, chopped 1/4 tsp cloves 1/2 tsp nutmeg   Bring raisins, water & shortening to a boil. Remove from heat and cool. Stir in sugar & egg.  Beat in flour, salt, soda, cinnamon, cloves, nutmeg & nuts. Pour into a 10 x 15" pan. Bake at 350 degree F. for 20 to 25 mins.   Makes 4 dozen squares.    Frost squares with your favorite frosting if so desired. SEE:   Frostings and Toppings  Recipe submitted by Tootsie (Teresa) Fraser of Benacadie, Nova Scotia   CHERRY SQUARES   1 & 3/4 cups flaked coconut 1/2 cup butter or margarine, softened 1/2 cup sugar 1& 1/2 cups flour 1 can cherry pie filling   In a mixing bowl, combine the first 4 ingredients. Press 1/2 of the mixture into the bottom of a greased 9 x 9 A cake pan. Top with the cherry pie filling and then sprinkle with the remaining crumbs. Bake at 375 degrees F. for about 40 minutes or until golden brown. Cool and cut into squares.      CHERRY CHEWS   Crust: 1 & 1/4 cup flour 1/2 cup brown sugar, packed 1/2 cup butter flavoured shortening 1/2  cup walnuts, chopped 1/2 cup coconut, flaked   In a bowl, combine flour & brown sugar; cut in the shortening until fine crumbs form.  Stir in the walnuts & coconut. Reserve 2 of this crumb mixture for the topping. Press 2 of the crumb mixture in the bottom of a greased 13 x 9 A cake pan.   Filling: 2 pkg cream cheese (8 oz each) softened 2/3 cup sugar 2 eggs 2 tsp vanilla   2 cans cherry pie filling 1/2 cup walnuts, chopped   In an electric mixer, cream the cream cheese, add sugar, eggs & vanilla. Pour on top of the crust, top with the cherry pie filling & the 1/2 cup of walnuts. Top with the remaining crust.   Bake at 350 degrees F. for 12 to 15 minutes. Cool, cut into squares.     CHOCOLATE  CHERRY  LOG     1 cup semi sweet chocolate chips 1/2 cup evaporated milk 2 & 1/2 cups icing sugar 1/2 cup finely chopped walnuts 1/3 cup marichino cherries, cut up & well drained 1 tsp vanilla coconut   Melt chips & milk together in microwave.  Stir in icing sugar, nuts , cherries and vanilla. Add more icing sugar if mixture is too soft. Chill for about 1 hour. Roll into logs.  Roll in coconut.  Chill for several hours, then slice thin with a sharp knife.     BUTTERSCOTCH  MARSHMALLOW  SQUARES   1/2 cup butter or margarine 1 cup peanut butter 2 bags butterscotch baking chips (300 g each) (approx 2 /12 - 3  cups) 8 cups miniature marshmallows (abt 400 g)   Melt the butter & peanut butter in the microwave . Add the butterscotch chips and melt all together.  Stir till smooth and just slightly cooled, then add the marshmallows and stir very well to coat all the marshmallows.  Put in a wax paper lined 12 x 12" cake pan.  Pat down & refrigerate. Let set, then cut into squares with a warm sharp knife.  (These freeze very well)     CHERRY  CHA  CHA           1st Layer: Crumb Crust 1 pkg graham crumbs 2 cup melted butter  1 tbsp sugar Mix together and pat 2 of the crumb mixture into a large cake pan.   2nd Layer: Marshmallow Cream 2 pkg dream whip 1 pkg miniature marshmallows   Whip the dream whip according to package directions. Fold the miniature marshmallows into the dream whip.  Put 1/2 of the mixture on top of the crumb crust and save the other  1/2 for the final layer.   3rd Layer: Cherry Filling 1 can cherry pie filling Spread the cherry pie filling on top of the marshmallow mixture. Then top with the remaining marshmallow cream mixture & top with the remaining crumbs. Put in freezer for 1 hour, then refrigerate till ready to serve.   CHOCOLATE CHEWS   16 squares semi sweet chocolate (16 oz) 21 large marshmallows, cut in halves 1/2 cup walnuts, chopped 8 red candied cherries, cut in halves   Line an 8 x 8 A cake pan with wax paper.  Scatter the bottom of pan with nuts & cherries. Melt the chocolate in the microwave and spread evenly over the marshmallow, nut mixture, Refrigerate until firm, Cut into 1 " squares.  Makes  about 64 squares.     MARS BARS SQUARES   4 regular mars bar (chocolate bars) 1/2 cup butter 3 cups rice krispies   1 cup chocolate chips 1/4 cup butter   In the microwave, melt the 4 chocolate bars & 2 cup butter, stir until smooth. Add the cereal & pat into a greased or wax paper lined 9 x 13 " pan.  These are thin. Melt chocolate chips & remaining 1/4 cup butter.  Spread over the squares. Chill and cut into squares.    (These are delicious)   ALMA'S  RICE  KRISPIE SQUARES   1 cup sugar 1/2 cup liquid honey 1/2 cup butter 6 tbsp cocoa 1 tsp vanilla 1 small boxrice krispies   Mix first 4 ingredients in a saucepan, boil for 2 minutes.  Add vanilla.  Pour over the rice krispies. mix well, spread in a cake pan.  Cool and cut into squares.   To make puffed wheat squares, substitute the rice krispies for puffed wheat. Recipe submitted by Alma of Edmonton, Ab.   CORN  FLAKE  SQUARES   1/3 cup butter or margarine 1 pkg  marshmallows 1 cup toasted shredded coconut 1 cup toasted chopped almonds 4 cups corn flakes   Put butter & marshmallows in a bowl and microwave until marshmallows are melted, stirring once or twice during this time.  Add remaining ingredients, stirring well to coat the cereal, coconut & nuts.  Press lightly in a wax paper lined 13 X 9 A pan.  Cut into squares when cool.  (If desired, 1 cup of chocolate chips maybe melted & spread over the squares).     BIKINI BARS INGREDIENTS: 1 can (15 ounces) sweetened condensed milk 1 teaspoon vanilla pinch salt 2 1/2 cups flaked coconut 2 cups chopped dates 2 cups chopped pecans  1/4 cup finely chopped maraschino cherries  1/4 cup semisweet chocolate chips, melted   PREPARATION: In a mixing bowl, blend sweetened condensed milk, salt and vanilla. Stir in coconut, dates, chopped pecans and chopped cherries. Grease and 8x8-inch baking dish; line with parchment paper and grease again. Spoon coconut mixture into prepared baking dish. Bake for 30 minutes at 350°; remove and let cool 2-3 minutes. Using the parchment paper to help, remove from pan in one piece.  Remove paper and cool completely. Spread with icing let set & then spread melted chocolate over the cooled bars. Let chocolate set before cutting. Cut into 24 small bars.    ICING: 1 2 cups icing sugar 3 tbsp butter 2 tsp vanilla 5 tsp milk   Icing: Beat the icing ingredients together in a mixer, add more liquid if necessary to get the proper spreading consistency.  Spread over cooled bars.  Melt the chocolate in the microwave and spread over the bars.  Let set.  Cut into bars or squares.     BIKINI BARS (2)   15 ounces sweetened condensed milk 1 teaspoon vanilla  pinch salt 2 1/2 cups dried coconut 2 cups dates, chopped (16 oz) 2 cups nuts, chopped (4 oz) 1/4 cup maraschino cherries, finely chopped 1 ounce semi-sweet chocolate,(1 square)   Blend together condensed milk, salt and vanilla. Add coconut, dates, chopped nuts and cherries. Grease and 8X8 baking dish, line with parchment paper and grease again. Spoon mixture into prepared pan. Bake in a preheated 350 degree F. oven for  30 minutes. Let cool 2-3 mintues before removing from pan. Remove from pan whole using paper to help and let cool . Remove paper and cool completely.  Melt semi-sweet chocolate & spread over the cool bars.  Let chocolate set for a few hours before cutting. Makes 24 small bars.   DATE SQUARES (Matrimonial Cake) CRUST & TOPPING: 1 & 1/4 cup flour 1/2 tsp baking soda 1/8 tsp salt 1 & 1/4 cup margarine 1 & 1/4 cup brown sugar (packed) 2 & 1/2 cups rolled oats   Mix all above ingredients well, working in the margarine.  Spread 2 of this crumb mixture in an 9 x 9 " pan which has been lightly greased & lined with waxed paper on bottom & up the sides.  Pat gently and set aside. (The wax paper will allow for easy removal)   DATE FILLING: 1 pkg  pitted dates (750 g) 3 tbsp brown sugar 1 cup water 1 tbsp cocoa 1 tsp vanilla 1/2 cup chopped walnuts (optional)   Boil dates, sugar cocoa & water at medium heat, stirring & breaking up the date pieces until mixture is the consistency of jam.  Remove from heat, add vanilla & nuts.  Spread over the oatmeal mixture in pan. Spread the remaining crumb mixture over the dates and pat gently.   Bake in a 325 degree oven for 30 to 40 minutes, or till lightly browned.  Cool & cut into squares.   (They freeze very well) *       ALMOND FLORENTINE'S   1 pkg Graham Wafers  1 & 1/4 cups butter 1 & 1/4 cups brown sugar 1 (100 g) slivered almonds   Oil a large cookie sheet and arrange Graham Wafer squares to cover the pan. Butter the sides & bottom of a saucepan, add brown sugar & heat slowly until sugar is completely dissolved. Stir well until the margarine blends into the brown sugar and has the appearance of melted caramel & no sugar crystals remain.   Cook over a medium heat for 5 minutes (DO NOT BOIL).  Spoon the mixture over the wafers and then sprinkle with the almond flakes.  Bake in a preheated 375 degree oven for 7 minutes.  Turn the oven off, open the door and cool in the oven for about 1 hour.  (Do not disturb in this I hour)   Cut the squares (in the crack of each wafer) while still warm (or they will stick to the pan.   Note: Christie's Graham Crackers are just the right size for an 18 x 12 A cookie sheet, this will make 35 squares.   (These are delicious)  Makes  35 - 60 squares (depending on the size of the wafers & cookie sheet)*   Recipe submitted by Connie Rice of Calgary, Ab.     FAVOURITE  LAYER  SQUARES   1 & 1/2 cups graham cracker crumbs 1/4 cup sugar 1/4 cup margarine (melted)   Combine the above & press into a 13 x 9" pan.  Bake at 325 degrees for 10 minutes.   1 (8 oz) pkg cream cheese (softened) 1/2 cup sugar 1 egg 3/4 cup flaked coconut 3/4 cup chopped nuts 1 (6 oz) pkg semi-sweet chocolate pieces   Combine cream cheese, sugar & egg.  Mix until well blended.  Spread over the crust. Sprinkle with a combined mixture of coconut, nuts & chocolate.  Press lightly into surface.   Bake at 350 degrees for 25-30 minutes or until lightly browned.  Cool; cut into squares.   Makes about 36 squares     MILLIONAIRE  BARS   BOTTOM LAYER: 1 cup margarine (not butter) 1/2 cup sugar 2 cups flour   FILLING: 1 can eagle brand milk 2/3 cup sugar 4 tbsp corn syrup 1 cup margarine   TOPPING: 3 large (85 gram each) jersey milk chocolate bars   Cream margarine, sugar.  Add flour.  Press into a 9 x 13 A ungreased pan.   Bake at 375 degree F. oven for 25 to 30 minutes.  Watch closely.  Cool.   Cook filling for 5 minutes (avoid burning) . Pour over the bottom layer while hot.   Top with the bars while filling is still hot & allow the chocolate to melt, spread evenly. (If the chocolate does not melt put into a warm 200 degree oven for 2 to 3 minutes till melted.   Cool, let set then cut into squares with a warm knife.  (Freezes well)     NANAIMO BARS (No Bake) CRUST: 1/2 cup butter 3 tbsp cocoa 1/4 cup sugar 1 egg, beaten 1/8 tsp salt 1/2 cup crushed walnuts 2 cups graham crumbs 1/2 tsp vanilla   Mix the above ingredients together until well blended and pat into a wax paper lined 8 x 8 " cake pan.  (It will be easier to spread the filling if the crust has been chilled.)   FILLING: 2 cups icing sugar 1/4 cup Crisco shortening (this makes the bars less sweet) 1 tsp vanilla 2 tbsp birds eye custard   Mix all together, till well blended and spread over the crust.   GLAZE: 1 pkg Semi sweet chocolate pieces (amount depends on how thick you want your glaze) 1 tbsp butter Melt the chocolate & butter & spread over the squares.  Chill.   Mark into squares.    These freeze very well.  Use a knife dipped in hot water to cut into squares.       PINEAPPLE  DREAM  SQUARES Crust:     4 cups graham  cracker crumbs  3 - 4  heaping tbsp margarine or butter Mix together and pat into the bottom of a 12 x 9 cake pan   Center: 1 large tub Cool Whip 2 cans crushed pineapple (very very well drained) 3 tbs Icing sugar, sifted Gently fold the center ingredients together and spoon onto the crumb mixture.   Topping: 1/2 cup graham crumbs Sprinkle the dry graham crumbs on top of the dream sauares for color & decoration.    Keep refrigerated and let set 3 - 4 hours before serving.   SEX  IN  A  PAN   1st LAYER: 1 cup flour 1/2 cup butter 1 cup chopped pecans Mix together & press in 9 x 13 A pan.  Bake at 350 degrees for 20 minutes.  Cool   2nd LAYER: 1 (8 oz) pkg cream cheese, softened 1 cup icing sugar 1 cup cool whip Beat together & spread on the 1st layer.   3rd LAYER: 2 pkg instant pudding (1 chocolate & 1 vanilla) or (2 butter pecan) 2 cups milk Beat 2 minutes & put on top of 2nd layer. Spread remaining cool whip on top.  Sprinkle with chopped pecans, almonds or chocolate.   Cool, let set.  Keep refrigerated.   Decorate with shaved chocolate, almonds or chocolate sprinkles       TURTLE BARS   1/3 cups evaporated milk 3/4 cup margarine 1 pkg chocolate cake mix   1 cup chocolate chips 1 & 1/2 cups pecans   50 caramels (more or less) 1/3 cup evaporated milk   In a bowl, mix chocolate cake mix with the margarine & 1/3 cup of the evaporated milk. Spread half of the mixture in a greased 9 x 13 " pan & bake for 6 minutes at 350 degrees. Let cool.     Sprinkle chocolate chips and pecans over cake mixture.  Melt caramels with 1/3 cup milk & stir until smooth. Drizzle the caramel over the top of the chips & pecans.   Cover with the remaining cake mixture & bake 20 minutes at 350 degrees. The cake mixture should be of a crumble texture, if too moist add 2 tbsp of flour. (Recipe Submitted by Connie Rice of Calgary, Ab.)     CHEWY NOELS   2 tbsp butter or margarine 1 cup packed brown sugar 1 cup chopped nuts 1/3 cup all-purpose flour 1/8 tsp baking soda 1/8 tsp salt 2 beaten eggs 1 tsp vanilla Powdered sugar   In 9 x 9 x 2 inch baking pan melt butter or margarine. Stir together brown  sugar,  nuts, flour  and salt;  stir in eggs and vanilla.  Carefully pour over  butter in pan; do not stir.  Bake at  350 F  for 20  to 25  minutes. Sift powdered sugar over  top. Placed waxed paper under wire rack,  immediately  invert pan onto rack.  Cool. Dust again with powdered  sugar. Cut into bars. Makes 24   WHITE  CHRISTMAS  SQUARES   3 cups Rice Krispies 1 cup coconut 3/4 cup powdered milk 1/2 cup powdered sugar 2 oz) mixed candied fruit, chopped 2 oz)  red and  green candied  cherries, chopped 1/4 cup raisins 4.5 oz white vegetable shortening 4.5 oz white chocolate chips   Brush a 9 x 13" pan  with oil. Line base and sides with paper. Combine  Rice Krispies,  coconut, powdered milk, powdered sugar, and all  fruit in a large bowl. Chop up the shortening, place  with the chocolate in the top of a  double  boiler  over  simmering  water.  Stir  until  mixture  is melted  and smooth.  Combine  chocolate and Rice Krispies mixture. Press into  the prepared pan and  refrigerate until  set. Remove  from the  pan, allow to stand for  10 minutes.  Cut into  squares with  a sharp knife. Makes 35 squares.     RICE KRISPY PEANUT BUTTER SQUARES   1/4 cup butter or margarine  1 cup peanut butter chips  1/4 cup Peanut Butter    1 (10oz) pkg marshmallows 6 cups Rice Krispies   Grease a 13X9 inch pan. Put first 3 ingredients in a large bowl, place in microwave on 1/2 power for 4 minutes or until all is melted.   Remove from microwave and add marshmallows & Rice Krispies. Pat mixture into the 9X13 inch pan, cool and cut into 36 squares. Note:  The first 3 ingredients can be melted on top of the stove, but be careful that the mixture only melts and does not cook.   CHOCOLATE CRIS[IES 1 cup corn syrup  1 cup white sugar 1 1/2 cups peanut butter 8 cups Rice Crispies cereal 1 cup semisweet chocolate chips   Pour the sugar, syrup, and peanut butter into a large microwave bowl. Microwave on high until it begins to bubble, two to three minutes. Once the mixture is boiling, remove from the microwave oven, and stir in the cereal and chocolate chips until coated. Pour the mixture into a buttered 9x13 inch pan.. Pat down the mixture until smoothed. Let cool, and cut into 24 squares.   CHOCOLATE PEANUT BUTTER SQUARES 1 1/2 cups graham cracker crumbs 1 pound icing sugar 1 cup peanut butter 1 cup melted margarine 12 ounces chocolate chips   Mix crumbs, sugar, peanut butter and butter until well blended. Press into 9 x 13 inch pan.  Melt chocolate chips and pour over peanut butter mixture.  Chill partially, cut into squares.  Chill until firm.     by Gwen email - gwenmacneil@hotmail.com   The Clip Art and Graphics on this site were obtained from either  FREE clip Art sites on the web  or from  Animation Factory (for which I am a member).  I do not hold the rights to any of these clip art. To the best of my knowledge, these clips & graphics are not trademarked  or patented and are available to the general public.   If you have any concerns regarding these clips please contact me and I will have them removed immediately.