Double Sin Squares Recipes

Steps:

• In a 4 cup(1L) glass bowl, combine dates and orange juice.
• Cover and microwave at high for 5-6 minutes, stirring once.
• Stir vigorously, breaking up dates to form a homogeneous filling.
• Set aside.
• In separate bowl, cream butter and brown sugar, stir in flour, add rolled oats, mixing until crumbly.
• Press about 2/3 of mixture in bottom of 8" or 9" square glass baking dish.
• Microwave on high for 2-3 minutes, or until firm.
• Spread date filling over base.
• Top with remaining crumb mixture, pat down lightly.
• Microwave on high 5-6 minutes or until firm.
• Rotate dish partway through cooking.
• Let stand directly on counter top 10 minutes.
• Cool completely, cut into squares.
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• Conventional cooking.
• For date filling, increase orange juice to 1 cup.
• Cook dates and orange juice in a covered saucepan, stirring occasionally, over medium-low heat 8-10 minutes.
• Prepare crumb mixture and assemble squares as directed.
• Bake at 350° oven 25-30 minutes or until light golden.

Steps:

• Preheat oven to 350°F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish. Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.
• Beat eggs, 1 1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool.
• Cut into 24 bars. Sift powdered sugar over top before serving.

Steps:

• Base: mix base ingredients, press into greased 8" pan and bake at 350°F for 10 minutes.
• Filling: ingredients into pot, over low heat boil 5 minutes, stir constantly, pour over baked base.
• Topping: melt chocolate chips & stir in cereal until well coated. Spread on top of caramel filling. Chill to set.

Steps:

• Blend cake mix, butter, and 1/3 cup evaporated milk.
• Press half of this mixture in the bottom of ungreased 9x13 pan.
• Bake for 10 minutes at 350 degrees.
• Let cool.
• Melt caramels with remaining 1/3 cup of evaporated milk in the microwave at medium power, stir every 2 minutes.
• Pour caramel mixture on top of cake.
• Sprinkle chocolate chips and nuts evenly over caramel layer.
• Let cool 8-10 minutes.
• Spread remaining cake mixture as best as you can over chocolate chips and nuts (I usually add teaspoons of dough here and there and spread the best I can).
• Bake at 350 degrees for 18-20 minutes.

Steps:

• Mix the first 4 ingredients and bring to boiling point, Combine the next two ingredients and pour the hot chocolate mixture over; Add the remaining ingredients; Bake in 9x13 pan at 400 degrees for 20 minutes.
• Icing; Bring margarine,cocoa and milk to boiling point over low heat, Add powdered sugar, vanilla and nuts, Ice cake while hot.

Steps:

• Crush 40 of the wafers; mix with sugar and 5 Tbsp. of the butter. Press onto bottom of 13x9-inch pan.
• Microwave chocolate and remaining 1 Tbsp. butter in small microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Drizzle over crust with spoon.
• Beat milk and dry pudding mixes in large bowl with wire whisk 2 min. Gently stir in whipped topping; spread half over crust. Top with layers of remaining wafers and pudding mixture. Refrigerate at least 3 hours before serving. Store leftovers in refrigerator.

Steps:

• Mix eggs, butter and sugar in the top of a double boiler.
• Cook for 25 minutes, stirring constantly until thick and creamy.
• Cool to room temperature.
• Add marshmallows and crumbs.
• Mix well and press into a buttered 9" pan.
• Cut into 16 squares.
• Store in fridge.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 20cm square tin with baking parchment. Mix the flour, cocoa and sugar, breaking up any clumps of sugar.
• Combine the yogurt, oil, syrup, vanilla and egg. Pour the wet ingredients into the dry and mix. Stir the baking powder into the coffee, pour this in and quickly mix to make a smooth batter (see tip, below). Pour into the tin and bake for 35 mins until a skewer inserted in the middle comes out with just a few crumbs attached.
• Leave to cool in the tin for a few minutes, then transfer to a wire rack to cool completely. To make the frosting, melt the chocolate in 10-second bursts in the microwave. Beat in the syrup, vanilla, yogurt and 1 tbsp boiling water to loosen, if needed. Spread over the cake and leave to set for at least 30 mins, then cut into 16 squares. Dot over the walnuts, if using. Will keep for three days in an airtight container at room temperature, or up to five days in the fridge.