CONFETTI SQUARES - AKA PEANUT BUTTER MARSHMALLOW SQUARES
Confetti squares are a super easy, 4 ingredient, no bake recipe. Also known as peanut butter marshmallow squares - these are soft, chewy, peanut butter-y and deliciously sweet!
Provided by Fiona Dowling
Categories Dessert
Time 1h15m
Number Of Ingredients 4
Steps:
- Line an 8x8 or 9x9 inch pan with aluminium foil and lightly grease.
- In a medium saucepan over low heat melt together the butter, peanut butter & butterscotch chips.
- Stir occasionally until the mixture is smooth.
- Remove from the heat and allow to cool to room temperature.
- Stir in the marshmallows.
- Pour the batter into the prepared pan and set in the fridge to harden (about 1-2 hours).
Nutrition Facts : Calories 160 kcal, Carbohydrate 13 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 85 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
ITALIAN RAINBOW BARS
This layered Italian dessert is stacked with flavor (literally) and topped with chocolate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 32
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; line with cooking parchment paper, leaving 1 inch of paper overhanging at 2 opposite sides of pan. Spray paper with cooking spray.
- In small bowl, mix flour, baking powder and salt with whisk until blended. In medium bowl, beat butter, sugar, almond paste and almond extract with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time, until blended. On low speed, beat in flour mixture.
- Spread one-third of the batter (1 1/2 cups) evenly in pan (layer will be very thin). Freeze 5 minutes.
- Meanwhile, in small bowl, mix green food color into one-third (1 1/2 cups) of the batter. Gently spread over batter in pan. Freeze 5 minutes. In separate small bowl, mix red food color into remaining batter. Gently spread over green batter.
- Bake 24 to 28 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Spread jam over bars. In microwavable bowl, microwave chocolate and whipping cream on High about 1 minute, stirring once, or until mixture is smooth. Spread chocolate mixture over jam. Refrigerate 30 minutes or until chocolate is set. Use paper to lift out of pan. Trim edges, if desired. Cut into 8 rows by 4 rows. Store loosely covered.
Nutrition Facts : Calories 198, Carbohydrate 21 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 93 mg
RAINBOW SQUARES
I got this recipe from my Mother-in-law, and it is a delicious recipe!! We have had it many, many times here, and my family loves it!!
Provided by Chef mariajane
Categories < 15 Mins
Time 15m
Yield 36 squares
Number Of Ingredients 14
Steps:
- BASE: Mix well and press firmly in a greased 9-inch square pan. Bake 15 minutes at 350°F.
- FILLING: Cook until thick. Spread over base.
- TOPPING: Beat unitil thick. Spread over filling, Top with a layer of coconut.
- Bake in 350F oven for 15 minutes. Cool in pan. Cut into squares.
- NOTE: Coconut could be added to the filling rather than the topping.
RASPBERRY SQUARES
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the butter and sugar, then add the egg yolk and mix well. Add the flour and almonds and blend well, but keep the mixture a bit crumbly.
- Put half the mixture into a greased 13 by 9-inch baking pan. Bake for 20 minutes, and then remove the pan from the oven. Spread the jam evenly over the top, leaving about 1/4-inch from the sides. Crumble the remaining dough evenly over the jam and pat lightly. Bake for another 40 minutes. Serve after cooling.
RAINBOW GELATIN CUBES
Steps:
- In a small bowl, combine 1 package flavored gelatin and 1 envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes., In small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes., Repeat from beginning of recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Make final flavored gelatin layer; spoon over top. Refrigerate at least 1 hour after completing last layer before cutting into 1-in. squares.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 13mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
RAINBOW SQUARES
I like the combination of pineapple and cherries, gives it a tropical flavor. Got the recipe from a friend but don't know where she got it. Cook time is only for the base. The meringue can burn quite easily so keep a close eye on it.
Provided by Rinder
Categories Dessert
Time 30m
Yield 16 squares
Number Of Ingredients 9
Steps:
- Mix base with pastry blender and press into 9x9 pan.
- Bake 15 minutes@ 350.
- Cook topping ingredients on stove until thickened.
- Pour over base mixture.
- Beat 2 egg whites with 4 tbsps.
- sugar until stiff peaks form.
- Pour over top and put in oven to brown.
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