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Proof that it’s hip (and tasty) to be square

I do believe spring is on its way now. And the calendar says spring arrives on Friday, so it must be so. Have you noticed how everyone is excited about spring this week?

I’m going to share two square recipes today: Lemon Squares because it is spring and Krispie Peanut Butter Squares because they are for anytime!

When I have to make squares for an occasion I tend to stick with a few recipes that work – they cut nicely, they look appealing and taste delicious. I had been making a few different Lemon Square recipes; some were flatter than a pancake, some so runny you could eat it with a spoon but recently I tried this recipe and I think it is the one.

 

Lemon Squares

 

Crust:

2 cups flour

1/2 cup icing sugar

1 cup soft butter

 

Lemon Layer:

4 eggs

2 cups white sugar

1/2 cup flour

1/2 tsp. salt

6 tbsp lemon juice

1-1/2 cups coconut

 

Mix crust ingredients with your hands or a pastry cutter.

Press into a 13”x9” pan. Set aside.

For lemon layer, beat eggs until frothy.

Gradually add sugar, beat until light in colour.

Add remaining ingredients, mix until no flour lumps remain.

Bake at 350º F for 30-40 minutes or until slightly golden on top and lemon layer is set.

Cool. Dust with icing sugar.

These squares are easier to cut if you refrigerate them overnight and cut them the next day.

 

Krispie Peanut Butter Squares

 

1 cup white sugar

1 cup corn syrup

1 cup peanut butter

6 cups rice krispies

 

Topping:

1 cup chocolate chips (semi-sweet or milk)

1 cup peanut butter

 

Melt white sugar, corn syrup and peanut butter. Do not let it boil or your square will crumble!

Pour mixture over rice krispies and mix well.

Press into a greased 13”x9” pan.

Refrigerate while you make the topping.

Melt chocolate chips and peanut butter.

Spread over rice krispie layer.

Refrigerate until chocolate is set, then cut into very large pieces because a small piece will not be enough!

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