Golden Squares Food

GOLDEN GRAHAMS BARS

Steps:

• Set one cup of the mini marshmallows aside.
• Melt the butter, chocolate chips, mini marshmallows, and vanilla in a large pot over medium heat until mostly smooth.
• Mix in the Golden Grahams cereal and remaining marshmallows. Stir to combine.
• Press into a 9×13 pan. Let them cool / solidify for an hour or two. Cut into 12 big bars and devour like a hungry Golden Grahams Bar wolf.

GOLDEN CHICKEN SQUARES

Steps:

• Put half of bread cubes in an 8 x 12" greased pan.
• Combine chicken, onion, mushroom soup, mayo and seasonings.
• Spoon over bread cubes.
• Top with remaining cubes of bread.
• Beat eggs slightly and blend with milk.
• Pour over bread.
• At this point, cover and refrigerate overnight if you choose to do so. If not, continue with below instructions without refrigerating (I have made both ways and notice no difference.).
• Before baking, top with undiluted cream of chicken soup.
• Bake at 325 for 1 hour.
• Sprinkle cheese over top and bake 5 minutes more.
• Let stand 10 minutes before serving.

GOLDEN SQUARES

Steps:

• Mix together graham cracker crumbs, chocolate chips and nuts.
• Blend in condensed milk.
• Pour into an 8x8x2" pan which has been greased and bottom lined with waxed paper and greased again.
• Bake in a preheated 350 degree oven for about 30 minutes or until the top is a golden brown.
• Remove from pan immediately to a wire rack, and remove the waxed paper.
• Cool.
• Cut into 2" squares - makes 16 squares.

PUFFED WHEAT SQUARES

Steps:

• Grease a 9x13-inch pan. Place puffed wheat in a large heat-proof bowl; set aside.
• Bring corn syrup, white sugar, butter, cocoa powder, and brown sugar to a boil in a heavy saucepan. Remove cocoa mixture from heat; stir in vanilla extract. Pour cocoa mixture over puffed wheat cereal; stir until well combined.
• Press puffed wheat mixture into prepared pan. Allow to cool completely before cutting into bars.

GOLDEN GRAHAM CEREAL S'MORES SQUARES

Steps:

• Grease 9 x 13 inch pan.
• Heat syrup, butter and morsels to boiling stirring constantly.
• Remove from heat, stir in vanilla.
• Pour over cereal in bowl, toss until coated.
• Fold in marshmallows 1 cup at a time.
• Press into pan with buttered back of spoon.
• Let stand 1 hour.
• Cut into 2 inch squares.
• Store at room temperature.

GLORY'S GOLDEN GRAHAM SQUARES

Steps:

• Combine marshmallows, butterscotch chips, peanut butter, butter and corn syrup in a large saucepan. Stir constantly on a low heat until melted. Add vanilla and remove from heat.
• Stir in Golden Grahams cereal until well coated with butterscotch mixture. Press mixture into a buttered 9x13 pan.
• Refrigerate for 30 minutes. Cut into squares.

GOLDEN POPCORN SQUARES

Steps:

• Heat oven to 350 degrees. Brush two 9-by-13-by-2-inch baking pans with oil, line with parchment, and oil parchment. Set aside.
• Heat oil in a large, heavy-bottomed stockpot over medium heat. When hot, add popping corn. Cover, and let cook until corn starts to pop. When the popping noises become infrequent, remove stockpot from heat.
• Transfer popped corn to a large mixing bowl. Using a microwave or double boiler, heat caramel until liquid. Add caramel and peanuts to popcorn; stir with a wooden spoon until all popcorn is coated. Transfer mixture to one of the prepared pans, and, using the back of the spoon, pack mixture as tightly as possible.
• Bake until caramel darkens, about 20 minutes. Transfer pan to a wire rack to cool for 5 minutes. Using hot pads, place other prepared pan on top, parchment side down. Invert popcorn into second pan, and transfer to a wire rack to cool. When completely cool and hard, cut into about 36 1 1/2-by-2-inch pieces.