YUM YUM CEREAL SQUARES
Tasty and so easy to make. When you reach for one on the Christmas tray, remember all the vitamins and minerals you get from eating your cereal !!
Provided by Chef Dee
Categories Bar Cookie
Time 5m
Yield 60 serving(s)
Number Of Ingredients 5
Steps:
- In a large Pam sprayed mixing bowl, combine the cereals.
- In a large pot, heat the corn syrup and brown sugar over med. heat.
- Stir continually until all of the sugar has dissolved.
- Turn the heat to low, add peanut butter, stir until smooth and peanut butter has melted, being careful not to scorch.
- When mixture is well blended, pour over cereal.
- Spoon into Pam sprayed 11 x 16 pan.
- When cool, cut 6 down and 10 across for dainty size.
- If you would like thicker squares for a children's treat, use a 9x13 pan.
PINK LADY SQUARES
This is another of our family favorites that makes for an excellent addition to the serving tray. Looks very appealing on the holiday platter and great for special occasions. I often substitute the graham crumbs with crushed Nillas. Just as good untinted - but as my mom reminds me " always make the icing using the juice from a real lemon" - realemon will work but she's right ... that lemon juice makes for awesome!
Provided by Gerry
Categories Dessert
Time 50m
Yield 16-18 serving(s)
Number Of Ingredients 11
Steps:
- BASE: In large bowl mix graham wafer crumbs, butter and flour and press into a greased 9x9 inch pan.
- Bake at 275 degrees five minutes, take out of oven and cool.
- TOPPING: Mix the Eaglebrand condensed milk, coconut and pecans and spread over base.
- Bake at 325 for 20 to 25 minute (ovens may vary) being careful not to over bake.
- Cool and ice with Lemon Icing.
- Lemon Icing: In medium bowl beat together the butter, cream and lemon juice.
- Add in the icing sugar, adding more if needed for desired consistency and add just a small amount of food coloring to make for pale pink.
Nutrition Facts : Calories 462.6, Fat 24.3, SaturatedFat 15.2, Cholesterol 44.2, Sodium 205.4, Carbohydrate 57.4, Fiber 2.4, Sugar 49.9, Protein 7
YUM YUM SQUARES
If you like butter tarts, you'll love these squares! My Mom always makes these at Christmas, but they're good any time of the year.
Provided by Janice Purdy
Categories Butter Tarts
Yield 25
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (195 degrees C). Grease a 9x9 inch baking pan.
- In a medium bowl, mix together the flour, brown sugar, and white sugar. Cut in the 1/2 cup of butter until mixture resembles coarse crumbs. Pat into the bottom of the prepared pan.
- In the same bowl, stir together the eggs and brown sugar, stir in the coconut and walnuts until everything is gooey. Spread evenly over the crust layer, and bake for 25 to 35 minutes, everything should be golden brown.
Nutrition Facts : Calories 164.1 calories, Carbohydrate 25.6 g, Cholesterol 24.6 mg, Fat 6.5 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 19.1 g
YUM-YUM NO BAKE 3 LAYER BARS
These are very easy to put together, you'll be done in under 30 mins. There is no baking but there is a 1 hr chill time. The bars look so tempting when cut and the layers are showing.
Provided by Annacia
Categories < 30 Mins
Time 25m
Yield 64 Bars
Number Of Ingredients 11
Steps:
- Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan; set aside.
- BASE LAYER:.
- In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges.
- Heat and stir for 1 minute more. Remove from heat and stir in peanut butter until melted.
- Stir in rice cereal and cornflakes until coated.
- Press mixture into the bottom of prepared pan.
- PUDDING LAYER:.
- in a medium saucepan, melt the 3/4 cup butter.
- Stir in powdered sugar, dry vanilla pudding mixes, and milk.
- Spread pudding mixture over cereal layer; set aside.
- FROSTING:.
- In a small saucepan, combine chocolate pieces and the 1/2 cup butter; heat and stir over low heat until melted.
- Spread frosting over pudding layer.
- Cover and chill about 1 hour or until set.
- SERVING:.
- Remove set mixture from pan by lifting foil.
- Place on a cutting board; cut into 64 bars.
- TO STORE: Layer bars between waxed paper in an airtight storage container; cover. Store in the refrigerator for up to 2 days.
Nutrition Facts : Calories 171.3, Fat 9.1, SaturatedFat 4, Cholesterol 9.8, Sodium 89, Carbohydrate 21.6, Fiber 0.9, Sugar 15.5, Protein 2.5
MOM'S YUM YUM BARS
Just found this recipe in Chatelaine magazine - been looking for this recipe forever!! My mom used to bake these when I was a kid and I loved them! Looks just like the recipe she made!
Provided by Redsie
Categories Bar Cookie
Time 55m
Yield 1 cake, 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- For base, lightly butter an 8 inch square baking dish. In a bowl, using a fork, stir flour with sugar. Work in butter until coarse crumbs form. Press over bottom of buttered dish. Bake in centre of oven until light golden, 15 to 20 minutes. Remove, but leave oven on.
- While base is baking, in a small bowl, using a fork, stir flour with salt and baking powder. In a large bowl, whisk eggs. Using a wooden spoon, stir in sugar and vanilla until evenly mixed. Then stir in walnuts, cherries, coconut and flour mixture. Spread over warm base. Bake in centre of oven until topping is golden and slightly jiggly, 20 to 30 minutes.
- Remove to a rack to cool at least 1 hour before cutting into bars. Bars cut best after refrigerating overnight. Refrigerate up to 1 week or freeze up to 1 month.
YUM YUM BARS
Another childhood recipe that I loved to make and eat growing up. Very easy as it requires no baking just stovetop cooking.
Provided by Caryn
Categories Bar Cookie
Time 25m
Yield 1 nine x thirteen pan
Number Of Ingredients 10
Steps:
- In a large saucepan, combine butter, sugar, and eggs on low heat.
- Boil for 2 minutes; stirring constantly.
- Remove from heat; cool.
- Fold in graham cracker crumbs, miniature marshmallows, nuts, and flaked coconut; mix well to combine the ingredients.
- Press into a lightly buttered 9 x 13-inch pan.
- Top with frosting.
- Refrigerate for 30 minutes until the frosting sets.
- Remove from refrigerator and cut into squares.
- FROSTING: In a double boiler, melt butterscotch chips, semi-sweet chocolate chips, and peanut butter.
- Spread immediately before it begins to cool.
Nutrition Facts : Calories 7164.7, Fat 456.8, SaturatedFat 266.9, Cholesterol 982.1, Sodium 4464, Carbohydrate 759.5, Fiber 37.7, Sugar 584.7, Protein 70
YUM YUM SQUARES
If you like butter tarts, you'll love these squares! My Mom always makes these at Christmas, but they're good any time of the year.
Provided by Janice Purdy
Categories Butter Tarts
Yield 25
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (195 degrees C). Grease a 9x9 inch baking pan.
- In a medium bowl, mix together the flour, brown sugar, and white sugar. Cut in the 1/2 cup of butter until mixture resembles coarse crumbs. Pat into the bottom of the prepared pan.
- In the same bowl, stir together the eggs and brown sugar, stir in the coconut and walnuts until everything is gooey. Spread evenly over the crust layer, and bake for 25 to 35 minutes, everything should be golden brown.
Nutrition Facts : Calories 164.1 calories, Carbohydrate 25.6 g, Cholesterol 24.6 mg, Fat 6.5 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 19.1 g
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