CARAMEL SQUARES
These are very popular all over Britain and can often be found in cafes, served with morning coffee or afternoon tea.
Provided by Millereg
Categories Bar Cookie
Time 1h5m
Yield 25 squares
Number Of Ingredients 10
Steps:
- Preheat oven to 350 °F.
- To make the base, place the butter and sugar in a bowl and beat until light and fluffy.
- Mix in the cornflour and plain flour, turn onto a lightly floured surface and knead briefly.
- Press into a greased and lined 7 x 11 shallow cake tin and bake for 25 minutes or until firm.
- To make the filling, place the butter, brown sugar and honey in a saucepan and cook over a medium heat, stirring constantly until the sugar melts and the ingredients are combined.
- Bring to the boil and simmer for 7 minutes.
- Beat in the sweetened condensed milk and vanilla essence.
- Pour the filling over the base and bake for 20 minutes longer.
- Set aside to cool completely.
- Spread the melted chocolate over the filling and set aside until firm, then cut into squares.
- Store at room temperature in a cookie tin or airtight container.
FESTIVE CRANBERRY CREAM CHEESE SQUARES
Steps:
- HEAT oven to 350 degrees F. Spray 15 x 10-inch jellyroll pan with no-stick cooking spray.
- BEAT flour, oats, 3/4 cup brown sugar and butter in large bowl until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture; press remaining mixture into bottom of prepared pan.
- BAKE 15 minutes or until lightly browned.
- BEAT cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk until smooth; beat in eggs. Spread over partially baked crust: top with mincemeat.
- COMBINE remaining 1 tablespoon brown sugar and cornstarch in small bowl; stir in cranberry sauce. Spoon over mincemeat. Top with reserved crumb mixture.
- BAKE 40 minutes or until golden. Cool. Chill. Cut into squares.
WHITE CHOCOLATE AND CRANBERRY CRISPY RICE SQUARES
Provided by Katie Lee Biegel
Categories dessert
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Grease a 9-by-13-inch baking dish with nonstick cooking spray.
- In a large microwaveable bowl, microwave the butter and marshmallows for 2 minutes. Stir and microwave an additional minute. Stir in 4 cups of the cereal. Add 1 cup of the white chocolate chips, the cranberries and remaining 2 cups cereal. Transfer to the prepared baking dish.
- Spray your hands with nonstick cooking spray and use your fingers to spread the mixture evenly into the dish. Sprinkle with the remaining 1/2 cup white chocolate chips and use your fingers to push the chips into the cereal mixture. Garnish with the gold glitter sprinkles.
- Let cool, cut into squares and store in an airtight container.
CARAMEL APPLE STREUSEL SQUARES
Provided by Food Network
Time 1h35m
Yield 24 servings
Number Of Ingredients 13
Steps:
- HEAT oven to 350 degrees F. Combine flour, oats, brown sugar, cinnamon, baking soda, salt and nutmeg in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Reserve 1 3/4 cups crumb mixture; press remaining crumb mixture onto bottom of an ungreased 13 x 9-inch baking pan. Bake 15 minutes.
- ARRANGE apples over partially baked crust. Mix sweetened condensed milk and 1/2 cup caramel topping until blended. Pour evenly over apples. Add walnuts to reserved crumb mixture; sprinkle over apple layer.
- BAKE 45 to 50 minutes or until apples are tender. Cool in pan on wire rack. Serve warm topped with vanilla ice cream and remaining caramel topping.
CRANBERRY SQUARES
Real quick and easy to make! I got this recipe from an acquaintance at a boardgame night. The original recipe called for walnuts, but I think pecans are a more complementary flavor. These cranberry bars are delicious, with a delightful balance of sweet and tart. Don't count on leftovers - these moist squares get gobbled right up!
Provided by Divaconviva
Categories Bar Cookie
Time 55m
Yield 24 Bars
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- Grease a 9" x 13" Pan.
- Mix the butter with the sugar, and add the eggs and flour.
- Stir in the cranberries and pecans.
- Pour batter into greased pan, spreading out evenly.
- Bake at 325 degrees for 45 - 50 minutes.
- Cool. Cut into squares. At Christmas-time, you can add chopped green candied cherries. These also freeze well.
CARAMEL CHOCOLATE GINGER SWIRLS
Steps:
- Preheat oven to 350 degrees F.
- Combine the gingerbread mix according to package instructions. Using a tablespoon, roll dough into balls. Place on an ungreased cookie sheet. Slightly flatten each cookie. Bake for 10 minutes. Transfer cookies to a cooling rack and cool completely.
- Place a scant 1/2 teaspoon of caramel topping on each cookie center. Top with 1/2 teaspoon chocolate topping. Carefully work chocolate to within 1/4-inch of the edge of the cookies. Place in freezer for 20 to 25 minutes to set. Serve immediately.
CRANBERRY BUTTERSCOTCH SQUARES
Such a pretty square for your Christmas tray. Traditional cranberries in an unbaked square, topped with pretty pink icing, garnished with dried cranberries. This makes a large amount, but go ahead, put the extras on a pretty pink or red plate and give as a gift.
Provided by Chef Dee
Categories Bar Cookie
Time 3m
Yield 96 squares
Number Of Ingredients 13
Steps:
- Spray a 12 x 18 cookie sheet (with raised edges) with Pam, then line the graham crackers, you can break them by hand to fit, covering entire pan.
- In a large pot, melt margarine ove med. high heat.
- Add brown sugar and milk, boil for 3 min's.
- Remove from heat, stir in vanilla, graham crumbs and dried cranberries.
- Spoon over the graham crackers, chill until firm.
- FROSTING:
- Beat softend margarine with milk and almond extract.
- Add the icing sugar and beat until smooth.
- You may add more milk or icing sugar, mixture should be firm, but soft enough to spread.
- Beat in 1 - 2 drops of red food colouring, the frosting should be a pretty pink.
- Frost the squares, dot with dried cranberries.
- Chill, then cut 8 down and 12 across.
Nutrition Facts : Calories 119.3, Fat 6.1, SaturatedFat 1.1, Cholesterol 0.6, Sodium 110.8, Carbohydrate 15.8, Fiber 0.3, Sugar 11.8, Protein 0.7
CARAMEL SQUARES
A crunchy base, thick chocolate and sweet caramel; these gooey teatime treats bring back nostalgic memories for Jane Hornby
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Time 1h6m
Yield Cuts into 16 pieces
Number Of Ingredients 11
Steps:
- Heat oven to 160C/fan 140C/gas 3 and lightly butter a 20 x 23 cm shallow baking tin. Sift the flours together, then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for 5 mins, then bake for 35-40 mins. Cool.
- For the caramel, put the sugar and 100ml water in a heavy-based pan, heat gently until the sugar dissolves, then turn up the heat until it turns dark amber. Stir in the cream in four additions until smooth and shiny - take care as it will bubble up. Stir in the butter and ½ tsp salt. Pour over the shortbread and cool.
- For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm, at least 30 mins. Cut into quarters, then 16 pieces. Will keep in the fridge for up to 3 days.
Nutrition Facts : Calories 358 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.15 milligram of sodium
CANADA SQUARES
They're all red and white with a hint of maple. When sliced, the cookies reveal a white base, red middle, and white top. They will have you singing 'O Canada' for the rest of the day!
Provided by RedApple
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 1h55m
Yield 32
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line bottom and sides of an 8-inch square baking pan with parchment paper; crease corners well.
- Whisk together 1 cup flour and 2 tablespoons confectioners' sugar; cut in 1/2 cup butter until mixture resembles fine crumbs. Pat mixture evenly into prepared pan.
- Bake in the preheated oven for 20 minutes; remove to cool on a wire rack, about 15 minutes. Top base evenly with raspberry jam.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat white sugar and 1/2 cup butter together until fluffy; beat in eggs until fluffy and pale yellow. Beat rice flour into egg mixture until well combined; stir in food coloring until batter reaches desired shade of red. Spread batter evenly over jam layer.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan; about 20 minutes.
- Beat 2 cups confectioners' sugar and 1/3 cup butter together in a bowl with an electric mixer until smooth; stir in milk and maple extract. Spread icing evenly over cooled bars.
- Hold edges of parchment paper; lift squares out of pan to a cutting board. Slice into 1-inch squares with a very sharp knife.
Nutrition Facts : Calories 156.4 calories, Carbohydrate 20.4 g, Cholesterol 32 mg, Fat 8.1 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 5 g, Sodium 59.2 mg, Sugar 14.5 g
CARAMEL SWIRL CHEESECAKE
Provided by Carole Bloom
Categories Cake Cheese Bake Thanksgiving Valentine's Day Cream Cheese Birthday Shower
Yield Makes 1 (9 1/ 2-inch) round cake
Number Of Ingredients 15
Steps:
- Crust:
- Position a rack in the center of the oven and preheat to 350 degrees F. Place the walnuts in a cake or pie pan and toast for 12 minutes, stirring the pan after 6 minutes. Remove the pan from the oven and cool. Reduce the oven temperature to 300 degrees F.
- Spray the inside of the springform pan with nonstick baking spray. Wrap heavy-duty aluminum foil tightly around the bottom of the pan to prevent water from seeping in as it bakes in a water bath.
- Pulse the walnuts and brown sugar in the work bowl of a food processor fitted with the steel blade until the walnuts are finely ground, about 1 minute. Pour the butter through the feed tube and pulse until the mixture begins to hold together in moist clumps. Transfer the mixture to the springform pan and press the crust evenly onto the bottom.
- Cheesecake:
- Beat the cream cheese in the bowl of an electric stand mixer using the flat beater attachment, or in a large bowl using a hand-held mixer, until fluffy, about 2 minutes. Add the sugars and beat together well. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla then add the sour cream and blend completely.
- Pour 1/ 2 of batter into the prepared pan. Then pour 1/ 2 of the caramel sauce over the batter. Use the tip of a knife or a toothpick to swirl together. Repeat once more with the remaining batter and sauce.
- Place the springform pan into a larger cake pan or a roasting pan. Pour boiling water into the bottom pan until it comes halfway up the sides of the cake pan. Bake the cake for 1 hour and 30 minutes, or until the cake puffs and the top is light golden. Remove the pans from the oven and transfer the springform pan to a cooling rack to cool completely. Cover the top of the cheesecake with waxed paper and tightly wrap with aluminum foil then chill for at least 8 hours. Release the clip on the side of the springform pan and gently pull the sides away from the bottom.
- Serve the cheesecake at room temperature.
CRANBERRY SQUARES
Brandied cranberry sauce makes a delicious filling for these brown sugar-oat squares. We can almost guarantee they'll become an instant family favorite.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield Makes 24 servings, 1 square each.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Mix oats, flour, sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Press 2/3 of the oat mixture firmly onto bottom of 9-inch square baking dish; top with Brandied Cranberry Sauce. Sprinkle with remaining oat mixture.
- Bake 30 minutes or until topping is lightly browned. Cool completely on wire rack. Cut into 24 squares to serve.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CARAMEL CRUNCH BARS
Make Caramel Crunch Bars that are creamy, crunchy, melty, salty, sweet. And as if that weren't enough to make Caramel Crunch Bars the most mouthwatering bar you'll ever eat, there's the chocolate drizzle. Yum.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line 8-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray foil with cooking spray. Place grahams on bottom of pan, cutting to fit if necessary.
- Microwave caramel bits and milk in microwaveable bowl on HIGH 2 min. or until caramel bits are completely melted and mixture is blended, stirring every 30 sec. Pour over grahams; top with next 3 ingredients. Drizzle with chocolate.
- Refrigerate at least 1 hour. Use foil handles to remove dessert from pan before cutting into bars to serve.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 27 g, Protein 3 g
CARAMEL SHORTBREAD SQUARES
These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top. They are super-easy to make and they take only 20 minutes to bake.
Provided by Julia
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 35m
Yield 40
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 C).
- In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
- In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
- Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 13.2 g, Cholesterol 16.7 mg, Fat 7.3 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 4.6 g, Sodium 44.5 mg, Sugar 9.3 g
SWIRLED CARAMEL CRANBERRY MERINGUE SQUARES
This came in my e-mail today from Very Best Baking. I haven't tried it yet, but it looks delicious and Very Best Baking usually has good recipes. It actually calls for Nestle Toll House Milk Chocolate and Caramel Swirl Morsels, but the computer would not let me put that. I'm sure that it would also be good with regular milk chocolate chips. I will update as soon as I make it.
Provided by Chef Schellies
Categories Bar Cookie
Time 33m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Grease a 13x9 inch baking pan.
- Combine flour and powdered sugar in large mixing bowl.
- Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Press mixture onto bottom of prepared baking pan. Bake for 8 to 10 minutes or until mixture appears dry.
- Sprinkle 1 cup morsels and 3/4 cup cranberries over hot cookie base.
- Beat egg whites in large mixer bowl until soft peaks form.
- Gradually add brown sugar and beat until stiff peaks form.
- Spoon meringue over morsels and cranberries. Carefully spread to edges.
- Bake for 14 to 18 minutes or until meringue topping is puffed and golden brown.
- While still hot out of oven, sprinkle with remaining morsels and cranberries. Cool completely in pan on wire rack.
- Cut into bars with sharp knife. Dip knife in warm water if it becomes sticky.
Nutrition Facts : Calories 160.8, Fat 8.4, SaturatedFat 5.2, Cholesterol 20.8, Sodium 65, Carbohydrate 20.2, Fiber 0.6, Sugar 11.2, Protein 1.8
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