Buttertart Squares WNY M&G
At the early September M&G in New York, some of you requested recipes for a couple of dessert squares we brought. Here they are:
2 and 1/2 cups flour
1/2 cup brown sugar
1 cup butter
2 Tbsp. flour
1/2 cup butter
2 cups brown sugar or less
2 tsp. vanilla
2 cups raisins
2 eggs, beaten
4 Tbsp. cream [I used milk]
Mix together flour, 1/2 cup brown sugar and 1 cup butter. Press into 9"x 13" baking pan.
Mix together all remaining ingredients and spread over crust.
Bake at 375 F for 30-40 minutes. (If you use a glass baking dish, lower baking temperature to 350.)
Triple Layer Bars
1/2 cup margarine or butter [I used margarine]
1 and 1/2 cups graham cracker crumbs
1 package flaked coconut
1 can sweetened condensed milk (Eagle Brand)
2 cups semi-sweet chocolate chips
1/2 cup creamy peanut butter
Preheat oven to 350 F (325 F for glass dish).
In 9" x 13" baking pan, melt margarine in oven. Sprinkle graham crumbs with coconut in pan and pat down with a fork, then pour the Eagle Brand milk evenly over the top. Bake 25 minutes or until lightly browned.
In small saucepan over low heat [I use the microwave] melt chips with peanut butter. Spread evenly over hot coconut layer.
Cool 30 minutes. Chill thoroughly. Cut into bars. Store loosely covered at room temperature.
Peanut Rice Krispy Squares
3/4 cup liquid honey
1 cup peanut butter
1 tsp vanilla
3 cups rice krispies
1 cup chocolate chips
1 cup salted peanuts
Combine honey and peanut butter, cook over medium heat stirring until smooth. [I use the microwave.]
Remove from heat, stir in vanilla, add rice krispies, chocolate chips and peanuts.
Press into 8" x 8" pan. Chill for 1 hour.
[I double recipe and use 9" x 13" pan]
Hope you enjoy these recipes as much as we do.
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