Yum Yum Squares Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Mix cake mix, butter, and 1/3 Cup of evaporated milk.
• Spread 1/2 of mixture into slightly greased 13x9 pan.
• Bake for 6 minutes.
• Sprinkle nuts and chocolate chips over partially baked cake.
• In a saucepan, melt caramels and remaining 1/3 cup of evaporated milk, stiring constantly to prevent burning.
• Once caramels are completely melted, drizzle the caramel mixture over chocolate chips and nuts.
• Crumble and sprinkle remaining uncooked cake mix mixture over carmel mixture.
• Bake 20 minutes.
• Cool and then cut into squares.

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.

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.