Frosty Latte Squares Food

CHAI LATTE BARS

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish; line with parchment paper, leaving an overhang on 2 sides. Butter the parchment. Whisk the flour, oats, malted milk powder, cardamom, ginger, cinnamon, cloves and salt in a large bowl.
• Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; beat in the flour mixture until just incorporated. Transfer the batter to the prepared pan and spread evenly.
• Bake until the top is golden brown and the edges start to pull away from the sides of the pan, 20 to 25 minutes. Remove from the oven and sprinkle with the white chocolate, then return to the oven until the chocolate softens, about 45 seconds. Remove from the oven and spread the chocolate into a smooth layer. Top with nonpareils. Transfer to a rack and let cool completely, then lift out of the pan using the parchment; cut into squares.

MAKEOVER FROSTY LEMON SQUARES

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch (mixture will be crumbly). Stir in pecans. Press into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheeses and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust. Cover and freeze for 1 hour., Meanwhile, in a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, butter, lemon zest and food coloring if desired. Transfer to a bowl; refrigerate for 1 hour., Spread lemon mixture over cream cheese layer. Cover and freeze for 1 hour. Fold lemon zest into whipped topping; spread over lemon layer. Cover and freeze for up to 1 month. Remove from the freezer 15 minutes before serving.

FROSTY STRAWBERRY SQUARES

Steps:

• Combine flour, brown sugar, walnuts and melted butter.
• Place in a 9x13" baking dish and bake at 350 degrees for 20 minutes, stirring occasionally.
• Take out 1/3 of mixture and set aside. Press remaining mixture into baking dish.
• For filling: Whip whipping cream until peaks form; set aside.
• Combine egg whites, sugar, strawberries and lemon juice (MAKE SURE MIXER BLADES ARE CLEAN AND DRY OR EGG WHITES WILL NOT WHIP).
• Beat at high speed until stiff peaks form, about 10 minutes.
• Fold in whipped cream.
• Spoon over crumb mixture.
• Sprinkle 1/3 crumb mixture over top.
• Freeze six hours or over night.

FROSTY LATTE SMOOTHIE

Steps:

• In a large pitcher, whisk together coffee, milk and honey until thoroughly combined and honey is dissolved; chill.
• Just before serving; blend coffee mixture with ice in blender until frothy and smooth.

KELLOGG'S FROSTED FLAKES GOOD TIMES BARS

Steps:

• In large microwaveable bowl, mix syrup, peanut butter and sugar. Microwave at HIGH 1 1/2 - 2 minutes or until mixture comes to a boil, stirring halfway through. Add 1/2 cup of the chocolate chips and stir until melted and thoroughly blended.
• Stir in cereal and peanuts, mixing well. Press firmly and evenly into 8" square pan.
• In small microwaveable measure, microwave remaining chocolate chips at MEDIUM about 2 minutes or until partially melted; stir until smooth. Spread over cereal mixture. Chill until set, 30-40 minutes. Cut into bars.
• Variation: Tiger-Striped Bars--Melt 1/4 cup butterscotch chips with 1 tsp vegetable oil and drizzle in stripes over chocolate before chilling bars.

MOCHA LATTE SMOOTHIE

Steps:

• Place all ingredients in blender and blend on high until smooth.

FROSTY STRAWBERRY SQUARES

Steps:

• Stir together first three ingredients, then add walnuts.
• Spread mixture evenly in a shallow baking pan.
• Bake at 350 degrees for 20 minutes, stirring occasionally.
• Sprinkle 2/3 of these crumbs in 13x9x2 inch baking pan.
• Combine egg whites, sugar, berries and lemon juice in a large bowl; beat at high speed to stiff peaks, about 10 minutes. (may beat egg whites & berry mixture 15 minutes at medium speed).
• Fold in whipped cream.
• Spoon over crumbs (in baking pan).
• Top with remaining crumbs.
• Freeze 6 hours or overnight.
• Cut in squares.
• note- you'll need to let the dessert sit out a bit before you cut & serve.

FROSTY STRAWBERRY SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Line a rimmed baking sheet with aluminum foil. In a bowl, stir together the flour, brown sugar, walnuts and melted butter. Toast in the oven until walnuts are fragrant, about 15 minutes; stir occasionally. Sprinkle 2/3 of the walnut mixture evenly over the bottom of the 9x13 inch dish.
• In a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. Gradually add white sugar while continuing to whip to firm peaks. Fold in the strawberries.
• In a separate bowl, whip the cream with an electric mixer until stiff but not grainy. Fold into the strawberry mixture. Spoon over the crust in the dish and spread evenly. Top with the remaining walnut mixture. Freeze for 6 hours, or overnight.

FROZEN LATTE SQUARES

Steps:

• Heat oven to 350°F
• In a large bowl, place whipping cream, espresso powder and chocolate syrup; refrigerate.
• In a medium bowl, place flour and butter. Using a pastry blender or two knives, cut butter into flour until evenly mixed. Stir in walnuts.
• Press mixture evenly in bottom of ungreased 9-inch square pan. Bake about 15 minutes or until light brown. Cool completley.
• Beat whipping cream mixture with an electric mixer on high speed until soft peaks form; spread evenly over crust. Cover and freeze at least 4 hours, or until firm, but no more than 48 hours.
• Cut into 3-inch squares and serve. Store leftovers covered, in freezer.