5 December 2015 Chocolate, Peanut and Marshmallow Squares

Chocolate, Peanut and Marshmallow Squares

December 5, 2015 By

Marshmallow Treats

Day 5 of my “12 Days of Baked Goods” series!

My sister is a great cook and baker. She takes after a long line of good bakers in our family, yet, she doesn’t bake often.

One of the treats she enjoys making for her family is this simple-yet-yummy recipe for squares packed with mini marshmallows and peanuts.

Ingredients:

  • 2 ½ cups semi-sweet chocolate chips
  • 2 Tbsp. butter
  • 14-ounce can condensed milk
  • 2 ½ cups roasted peanuts (not salted)
  • 3 ¾ cups mini marshmallows

Directions:

  1. Line a 13×9 pan with wax paper.
  2. In a microwave-safe bowl, melt the chocolate with the butter, stirring every 30 seconds to be sure the chocolate just melts and doesn’t overheat. Remove the bowl from the microwave and add the condensed milk, combine well.
  3. Add the peanuts and marshmallows to the chocolate mixture, stir well to fully coat in chocolate.
  4. Add the mixture to the prepared baking pan. Allow to cool completely.
  5. Cover the pan with foil and refrigerate until set, at least 2 hours. Cut into 24 squares.

Yields 24 squares.

Filed Under: American, Canadian, Chocolate, Desserts Tagged With: , , ,
3 December 2015 Chocolate Éclair Squares

Chocolate Éclair Squares

December 3, 2015 By

Day 3 of “12 Days of Baked Goods”

Eclair CakeLast month, a group of us attended a harvest party at a winery where there was a LOT of wine being poured. When the 10 of us returned to our friends’ home, my friend Joan Gardner unpacked a dessert she’d made for the gang – chocolate éclair squares. She’s apparently seen a video of the dessert I’d shared on Facebook and made it. The recipe’s super simple to make YET, it’s decadent and a perfect ending to a boozy day.

This easy recipe would be perfect to make with the kids around the holidays!

Eclair Cake PieceIngredients:

  • 2 Instant Vanilla Pudding boxes
  • 16-ounce container of Cool Whip
  • 5-ounce box of Graham Crackers
  • 16-ounce container of dark chocolate ready-made icing

Directions:

  1. Line the bottom of a 13×9 baking dish with the Graham crackers.
  2. Prepare pudding according to package directions. Add Cool Whip to the pudding and spread half the mixture on top of crackers.
  3. Place another layer of crackers on top of the pudding mixture.
  4. Spread the other half of pudding mixture on top of crackers and top with another layer of crackers.
  5. Microwave the icing for 1 minute, stir then pour over the last cracker layer.
  6. Refrigerate for 12 hours before serving.

Yields 12 servings.

Cheers,

Veronique

Filed Under: American, Chocolate, Desserts Tagged With: , , , ,
17 June 2011 Gooey Caramel Squares

Gooey Caramel Squares

June 17, 2011 By

This is a variation on one of the first recipes I baked as a young teen.  It makes for a soft, gooey, caramel dessert that spoons out of the pan easier then it cuts into neat squares and is delicious and easy to bring to a friendly summer party.

Ingredients:

  • 2 cups whipping cream
  • 2 Tbsps. powdered sugar
  • Homemade Caramel Pudding recipe
  • 15 Graham crackers
  • ¾ cup brown sugar
  • 1 5-ounce can evaporated milk
  • Powdered sugar for final dusting (optional)

Directions:

  1. In the bowl of an electric mixer, whip the cream with 2 tablespoons of powdered sugar until stiff peaks form, about 4 minutes.
  2. Saving 1 cup for final serving, combine the remaining whipped cream with the pudding in a large bowl, ensuring the mixture is mostly homogenous, while avoiding over-mixing.
  3. Cover the bottom of an 8×8 pan with 5 Graham crackers, breaking pieces as needed to completely cover the surface.
  4. Spread ½ of the pudding mixture over the cracker layer.  Cover the pudding layer with 5 more Graham crackers, the second ½ of the pudding mixture then finally with the remaining 5 Graham crackers.  Set aside.
  5. In a small saucepan, combine the brown sugar and the evaporated milk.  Simmer the mixture over medium-high heat, stirring frequently, for about 4 minutes.  Remove from heat, whisk vigorously (mixture will not be completely smooth) then pour over the top Graham cracker layer covering the dessert.  Tilt pan around to ensure the entire surface of the dessert is covered with the hot mixture.
  6. Let the dessert stand for 20 minutes at room temperature, cover with shrink wrap and refrigerate at least 12 hours.
  7. Serve with whipped cream and a dusting of powdered sugar.

Makes 9 servings.

Notes: Don’t have time to make your own caramel pudding?  Take a short cut by using 6 single-serving cups of butterscotch pudding.  Waiting at least 12 hours before digging into this tasty treat will be difficult but you must in order for the flavors to meld and for the crackers to soften enough to create gooey results.

Filed Under: American, Canadian, Desserts, French Tagged With: , , , , ,