Squamish Bars Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Peanut butter,
1/2 cup: Broewn sugar, packed
1/2 cup: Corn syrup,
1 cup: Crisp rice cereal,
1 cup: Cornflakes,
FILLING
2 cup: Icing sugar,
1/4 cup: Butter, softened
2 tbsp: Light cream,
1 1/2 tsp: Vanilla,
TOPPING
3 ounce: Chocolate, bittersweet or semisweet
1 tbsp: Butter,
Directions:
"British Columbia has more than one no-bake square named after one of
its towns. The Squamish bar, peanutty and crisp with cereal, may be
pretend to be a cookie, but, just like its cousin, the Nanaimo bar,
its really candy and should therefore be cut into very small squares
and served as special treats." Annes note:I do not know whether
there really is a "Squamish bar" or if Canadian Living made this up.
In large saucepan over low heat, beat peanut butter, sugar and corn
syrup until blended and sugar has dissolved. Remove from heat, stir
in rice cereal and cornflakes. Press into lightly greased (" square
cake pan; let cool. Filling: In bowl, beat icing sugar and butter;
beat in cream and vanilla. Spread over cereal base, chill for 30
minutes. Topping: In double boiler, over hot water, melt choclate and
butter, let cool. spread evenly over filling, chill for 20 minutes.
Cut into squares. (Can be refrigerated for up to 1 week or frozen up
to 1 month. Let soften slightly before serving.) MAKES: 36 SQUARES
Source: Canadian Living magazine
Source from luhu.jp
its towns. The Squamish bar, peanutty and crisp with cereal, may be
pretend to be a cookie, but, just like its cousin, the Nanaimo bar,
its really candy and should therefore be cut into very small squares
and served as special treats." Annes note:I do not know whether
there really is a "Squamish bar" or if Canadian Living made this up.
In large saucepan over low heat, beat peanut butter, sugar and corn
syrup until blended and sugar has dissolved. Remove from heat, stir
in rice cereal and cornflakes. Press into lightly greased (" square
cake pan; let cool. Filling: In bowl, beat icing sugar and butter;
beat in cream and vanilla. Spread over cereal base, chill for 30
minutes. Topping: In double boiler, over hot water, melt choclate and
butter, let cool. spread evenly over filling, chill for 20 minutes.
Cut into squares. (Can be refrigerated for up to 1 week or frozen up
to 1 month. Let soften slightly before serving.) MAKES: 36 SQUARES
Source: Canadian Living magazine
Source from luhu.jp
Tags
Candies