½ c white sugar
½ c corn syrup
Heat to melt sugar. Add 1 c. peanut butter.
Blend – then stir in 3 c. Rice Krispies & ½ c. coconut.
Press into 8X8 pan.
Melt ½ c. butterscotch chips and ½ cup chocolate chips – 1tsp. butter.
Spread over squares.
Dorothy Ann’s
Pineapple Squares
bottom crust :
2 cups graham wafer crumbs
1/2 cup melted butter or margerine
blend and bake in 9x9 pan for 10 minutes at 300
Mixture #1 :
1/2 cup butter or margerine
1 1/2 cups icing sugar
2 eggs
Beat well, spread over cooled graham wafer crust
Mixture #2 :
1 small container of Cool Whip
1 small can crushed pineapple well drained
to the whip cream add drained crushed pineapple.
Spread over icing sugar mixture..
Toss a few crushed graham wafers over top of squares
Chill for 3 hours
Makes about 20 bars.
1 egg
¼ c cocoa
¼ c sugar
½ c butter
1 tsp. vanilla
1 ½ c Graham wafer crumbs
1 c coconut
½ c chopped walnuts
1 egg
¼ c butter
1 tsp. vanilla
2 c sifted icing sugar
4 squares semi sweet chocolate
1 tsp. butter
Butter 9X9 square pan.
Break an egg into saucepan and beat with wire whisk until just mixed.
Add ¼ c. cocoa, ¼ c. sugar and ½ c. butter.
Turn heat to medium and stir constantly until it starts to thicken.
Remove from heat and stir in 1 tsp. of vanilla, graham wafers, coconut and walnuts.
Press into prepared pan and place in freezer while you make topping.
In small bowl, beat 1 egg, ¼ c. butter, 1 tsp. vanilla, until well mixed with the electric mixer. Gradually beat in icing sugar. Carefully spoon over chocolate base and spread evenly. Place in freezer while you melt the chocolate.
Place squares of chocolate and 1 tbsp. of butter in a pan over hot water and heat until melted or melt in a microwave safe bowl. Spread over cream layer of bars.
Draw a knife through the 2 layers to form a swirl.
Keep in the refrigerator and wait at least 1 hour before cutting.
4 mars bars
¼ c. butter
2 c. Rice Krispies
Chop up bars, add butter and microwave until melted.
Add Rice Krispies and press in buttered pan.
Refrigerate.
Janet’s Squares
¾ c honey
1 c peanut butter
3 c rice krispies
1 c peanuts
1 c chocolate chips
1 tsp vanilla
Dissolve honey and add peanut butter to a saucepan – bring to a boil.
Add rice krispies, peanuts, chips and vanilla.
Blend and put into a pan.
Refridgerate.
Melt in 9X9 pan.
½ c. butter/margarine
Sprinkle over it.
1 c. crushed graham crackers
Then 1 c. fine coconut
1 c. chocolate chips
½ c nuts
Then pour over all
1 can sweeten condensed Eagle Brand milk
Bake 325 degrees oven for 30-40 minutes.
Date Squares
Filling:
2 cups chopped dates
½ cup sugar
1 cup water
1 tbsp lemon juice
Crumb Mixture:
1 1/3 c flour
¼ tsp baking soda
1 ¾ cups rolled oats
1 cup brown sugar
¾ cup butter
Combine ingredients for filling.
Simmer until thick being carefull that it does not burn. Cool.
Measure flour into mixing bowl. Add soda and store to blend.
Stir in oats and brown sugar. Work in butter with fingertips.
Pat half of this mixture into a lightly greased 9x9 pan.
Spread with date filling.
Sprinkle and pat remaining oat mixture on top.
Bake at 375 ~ 45 minutes until golden.
