Squeamish Squares Recipes

Steps:

• Line a 20cm square tin with baking parchment or cling film. Place the dark chocolate, butter and golden syrup in a pan over a low heat and stir until melted.
• Put the Rice Krispies in a large bowl and mix in the blueberries, cranberries and marshmallows. Stir in the melted chocolate mixture until everything is well-coated. Spoon the mixture into the tin and spread out evenly. Chill in the fridge for an hour until set (or make the day before and chill overnight).
• Remove from tin and peel away paper or cling film. Using a sharp knife, cut into 16 squares or 32 bite-size pieces. Melt the white chocolate in a small bowl over a pan of barely-simmering water, or in the microwave on High for 1 min, stirring half way. Using a teaspoon, drizzle the white chocolate over the squares. Scatter with the jelly sweets, then allow to set before piling onto a serving plate. Keep in an airtight container for up to 2 days.

Steps:

• In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in eggs, squash and oil; mix well. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack. , Meanwhile, for frosting, beat together cream cheese, confectioners' sugar, vanilla and butter. Add milk; stir until smooth. Frost cooled cake. Cut into squares.

Steps:

• 1. In large saucepan over low heat, beat peanut butter, sugar and corn syrup until blended and sugar has dissolved.
• 2. Remove from heat, stir in rice cereal and cornflakes.
• 3. Press into lightly greased 9" square cake pan and let cool (10 min in fridge).
• Filling:.
• 1. In bowl, beat icing sugar and butter then beat in cream and vanilla.
• 2. Spread over cereal base, chill for 30 minutes.
• Topping:.
• 1. In double boiler, over hot water, melt chocolate and butter, let cool.
• 2. Spread evenly over filling, chill for 20 minutes.
• 3. Cut into squares.