squares

These lemon bars are so easy to make and are a perfect combination of fresh, tart lemon curd and a crumbly, buttery shortbread crust. Sweet and buttery and perfect for an Easter treat or a spring dessert.

Easy Vegan Lemon Squares

vegan butter, (melted)

white sugar

vanilla extract

salt

all-purpose flour

cornstarch

plant-based milk ((such as oat or soy))

lemon juice

turmeric ((optional for colour))

powdered sugar ((optional for dusting))

Preheat your oven to 325F (170C). Line an 8&quot; x 8&quot; pan with parchment paper, leaving overhang on the sides so the bars are easy to remove from the pan. Alternatively use a silicon pan.

In a medium bowl, add the melted vegan butter, sugar, vanilla extract, and salt. Mix to combine. Lastly add the flour and mix to make a firm dough. Dump the dough into the prepared pan and press with your fingers to firmly pack and evenly spread the dough. Bake for 17 - 19 minutes until the dough is golden around the edges. Remove from the oven and if there are any bubbles you can poke them with a fork to remove them. Set aside.

For the shortbread crust:

Add the sugar and cornstarch to pan and whisk to combine. Add the plant-based milk, lemon juice, and turmeric and whisk. (It&#039;s ok if the milk curdles, it will come back together when cooked). Now put the pot over medium-high heat and bring to a simmer. Whisk often while simmering until the lemon filling gets thick, translucent, and bright yellow, about 5 minutes. Remove from heat and whisk in the vanilla extract.

Pour the lemon layer onto the baked shortbread crust and evenly spread with a spatula. Allow to cool on the counter for about 30 minutes and then pop it in the fridge to cool for 1 - 2 hours, or overnight until completely chilled. When chilled you can remove bars from the pan and slice. Sprinkle the bars with powdered sugar if desired, just before serving. Store lemon bars in an air-tight container in the fridge for up to 1 week.

For the lemon layer:

These pecan pie bars are the perfect dessert. A shortbread base covered with a gooey pecan pie filling - they&#x27;re so easy to make and everyone loves them!

Pecan Pie Bars

all purpose flour

sugar

corn starch

unsalted butter, cold,

unsalted butter

brown sugar

corn syrup

vanilla

chopped pecans, toasted at 350F

Line an 8x8 inch baking dish with aluminum...

Line an 8x8 inch baking dish with aluminum foil, and spray it with non-stick cooking spray.

In a food processor, combine the flour, powdered...

In a food processor, combine the flour, powdered sugar, corn starch, and salt for the crust. Pulse a couple of times to mix everything.

Add the butter to the food processor and...

Add the butter to the food processor and pulse until the mixture is pale yellow and resembles coarse crumbs.

Press this crumb mixture into the prepared pan,...

Press this crumb mixture into the prepared pan, pressing it down firmly to cover the bottom and up the sides of the pan (about 1/2” up the sides).

Chill the crust for 30 minutes.

Preheat the oven to 350 degrees F. Bake...

Preheat the oven to 350 degrees F. Bake the chilled crust for 18-20 minutes, or until the edges are just starting to brown.

While the crust is baking, prepare the filling.

In a medium saucepan, over medium heat, melt...

In a medium saucepan, over medium heat, melt the butter. Whisking constantly, continue cooking the butter until small brown bits start to appear on the bottom of the pan, then remove the butter immediately from the heat and let it cool for 2-3 minutes.

Whisk the brown sugar, salt, corn syrup, and...

Whisk the brown sugar, salt, corn syrup, and vanilla into the cooled, melted butter until smooth.

Add the egg and whisk until smooth.

Stir in the toasted pecans.

Once the crust is finished baking, remove it...

Once the crust is finished baking, remove it from the oven and pour the filling onto the warm crust, spreading it evenly across the crust.

Return the baking dish to the oven and...

Return the baking dish to the oven and bake for another 22-25 minutes, until the filling is browned and bubbling.

Let the bars cool for one hour before...

Let the bars cool for one hour before lifting them out with the foil liner and slicing them into bars.

A delicious take on an ancient Arab pastry. This is an edited extract from Saffron in the Souks by John Gregory-Smith, published by Hachette Australia (hardback RRP $40). Food photography by Nassima Rothacker. Location photography by Alan Keohane.

Date and cinnamon squares (maamoul mad)

(225 grams) semolina

(130 grams) fine semolina

caster sugar

(half a sachet) dried yeast

tsp mahlab (Middle Eastern spice – optional)

(80 milliliters) rose water

unsalted butter, melted, plus extra, for greasing

(100 grams) walnuts

medjool dates, pitted

tsp cinnamon

(80 milliliters) runny honey

(35 grams) pistachios, finely chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852770001&=domain=del

5348771529001-5981852770001

These apricot crumble squares are a great twist on the classic fruit crumble tarts. A simple and easy recipe to make whether you use fresh, canned, or frozen apricots. Also, a perfect make-ahead bite-size dessert you can bring with you to BBQs and parties. This is definitely a crowd-pleaser and a great tea time snack.

Apricot Crumble Squares

Apricots (chopped (about 6 apricots))

White granulated sugar

Lemon juice

Salt

tsp Vanilla extract

All-purpose flour

oz Butter (cold, unsalted)

Sugar (white)

tbsp Milk (whole)

½ tsp Spice powder ((cinnamon, pumpkin spice, or gingerbread spices))

Preheat oven to 375 °F 190 °C / Gas Mark 5

Use an 8 x 8 square cake pan or a 7 x 9&quot; rectangle pan.  Line it with parchment paper and make sure you have an excess at the edges so you can pick it out of the pan. Pro tip - I find the square pan makes 16 even squares. But, you can use any pan similar in size.

In a food processor - add flour, sugar, salt, vanilla extract, spice mix, and cold cubed butter. Pulse a few times - until crumbly. Not too much.Pro tip - we want a crumble with some small pieces and some large pieces of butter. These will give us a good texture and mouthfeel.

Pour the crumble into two separate bowls - one for the base and one for the top. Pro tip -  I use a little extra for the base and less for the topping. This gives a bit more structure to the base so the squares will hold better

Top crumble  - Keep the bowl for the crumble topping in the fridge to stay cold.Pro tip - the butter in the crumble must be chilled well when added on the top, otherwise, it will melt instead of bake like a crumble.

Base crumble  -  Add the 2 tbsp of milk to the crumble for the base and combine well. Then pour the mixture into the baking pan. Use the back of a spoon to press it down firmly. Pro tip - the milk makes sure the base is pressed firmly and does not crumble when we cut the squares so don&#039;t omit it.

Bake the base for 10 mins until lightly golden but not cooked thru. Cool for 5 minutes. Pro tip - we want the base to be partially cooked so it is firm as a base, this way it won&#039;t soak up all the filling juices and crumble apart.

crumble mix

Fresh Apricots - wash the apricots, score a cross on the bottom skin, and blanch them in hot water for three minutes. Then drop them in cold water so the skin peels off easily. Remove skin, chop them into smaller pieces. Pro tip - if using canned or frozen peaches please read the notes above for details.

In a bowl combine together the sugar, lemon juice, vanilla extract, salt, and cornflour to the apricots. The cornflour will help thicken those juices nicely. Pro tip - Do not prepare the filling too early. The apricots will give out all the juices and the juices will make the base too wet and soggy.

Filling

Pour the filling over the base and spread evenly.  Generously sprinkle the crumble top mixture all over the apricot filling  (saved in the fridge). I use my fingers but a spoon works too. Pro tip - the top does not have to be even, in fact, the more uneven it is the better the baked crumble topping.

Continue to bake in the oven for another 25 to 40 minutes until lightly golden. When done cool in the pan for at least 10 minutes. Pro tip - If left in the pan for too long the sides may get stuck. Just take a knife and run through the edges.

Cut into 16 to 18 squares. I  get about 16 squares from the square pan and about 18 squares from the rectangular panPro tip - the top is quite crumbly so do the best you can when cutting. A sharp long knife does a better job than a short blade.

Bake

Homemade sweet treats can’t get any easier than a fudge recipe.  Rocky Road Fudge Squares combines traditional Rocky Road ingredients like chocolate, nuts, and marshmallows. These are so delicious when served chilled right from the fridge!

Rocky Road Fudge Squares

butter

peanut butter, (smooth

milk chocolate chips

chocolate chips

mini marshmallows

salted peanuts,

coconut

Line an 9x13 inch baking pan with parchment paper.&nbsp; Sprinkle half of the coconut evenly over the bottom of the pan.&nbsp; Set aside.

In a saucepan, over medium-low heat, melt the butter and peanut butter together until smooth.&nbsp;

Add the chocolate chips.&nbsp; Stir until melted.&nbsp; Remove from heat immediately.

Place the marshmallows and nuts in a large mixing bowl.&nbsp; Pour the peanut butter and chocolate mixture over top.&nbsp; Quickly stir together until well mixed.

Pour mixture into prepared baking pan and spread it out to cover the entire pan.

Sprinkle over the remaining coconut.&nbsp;&nbsp;

Chill for 5 hours, or overnight.&nbsp; To slice, use a sharp knife, and cut into 24 even squares.&nbsp;&nbsp;

Store in a food-safe container in the refrigerator.&nbsp; Can be frozen for up to three months.

Soft, moist, and fudge-like; these Iced Gingerbread Bars taste like the familiar flavours of Christmas, but have the texture of a dense, chocolaty brownie.

Iced Gingerbread Bars

butter, (melted and cooled)

molasses

baking soda

cinnamon

ginger

cloves

confectioner's sugar

butter, (softened)

milk

sprinkles

Preheat oven to 350 degrees.&nbsp; Prepare an 9x13 inch baking pan by lining it with parchment paper.&nbsp; Set aside.

In a large mixing bowl, pour in the melted butter, add the sugar, and the molasses.&nbsp; Beat with a hand-held mixer until smooth.

Add the egg and beat into the butter and sugar mixture.

Add the rest of the flour, baking soda, cinnamon, salt, ginger, and cloves.&nbsp; Mix into the wet ingredients until just mixed through.

Transfer the dough to the baking pan and press the dough into the pan until evenly distributed and flat.

Bake for 25 minutes.&nbsp; Remove from the oven and allow the bars to completely cool.&nbsp;&nbsp;

Once cooled, prepare the frosting by by beating together the frosting ingredients with a hand-held mixer until creamy and smooth.

Spread evenly over the bars. Top with sprinkles and refrigerate for one hour.

Lift the bars out of the baking pan, using the parchment paper to lift.&nbsp; Transfer to a cutting board.&nbsp; Cut into 24 squares.&nbsp;&nbsp;

Bars can be stored in a food-safe container in the fridge for 5-7 days.&nbsp; If you want to freeze, do not frost.&nbsp; Add the frosting after the bars are completely thawed.

Try something different with Sarah Cook's Pistachio & milk chocolate squares - you won't be able to stop at just one piece!

Pistachio & milk chocolate squares

pistachios

milk chocolate

golden caster sugar

eggs

self-raising flour

soured cream

Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.

Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.

Newfoundland Date Squares are a traditional Newfoundland treat!  Slightly sweet, with a crumbly topping, and a soft, chewy center, perfect for an afternoon snack with a cup of hot tea! These are a regular treat on the island; no special occasion needed!

Newfoundland Date Squares

dates, (roughly chopped)

salted butter

water

oats

baking powder

flour

Begin by preheating your oven to 350 degrees and preparing a 9x13 inch baking dish by lining it with parchment paper.

In a saucepan, add the filling ingredients and bring to a low simmer.  Simmer, stirring often, for about 20 minutes, or until the mixture becomes very thick.  Watch the mixture carefully as it will burn easily in the last few minutes of cooking time.  Set aside to cool.

In a large mixing bowl, add all of the crumble ingredients and use your hands to rub the butter into the dry ingredients.  The mixture for form a crumbly topping.

Press half of the crumb topping into the prepared 9x13 baking dish.  Press firmly to form a solid base for the date mixture.

Pour the date mixture over top and spread it out evenly.

Next, evenly distribute the remaining crumb mixture over top, pressing very lightly to push the crumb mixture gently into the date mixture.

Bake for 40 minutes.  Allow the Date Squares to cool completely before cutting.

Lilikoi (passion fruit) bars are a very simple and easy dessert to make! The lilikoi’s sweet and tangy taste really brings out it’s flavors in this lovely treat.

Sweet Liliko'i (Passion Fruit) Bars

flour (divided)

tsp salt

lilikoi juice

Extract the juice from lilikoi by cutting it in half then scoop out the contents into a blender.

Turn on the blender at low speed for a few minutes to separate the seeds from the pulp and juice. Strain it through a mesh. Measure out 1 cup of the juice and set aside.

For the shortbread crust, sift 2 1/2 cups of flour into a large bowl. Also sift in the powdered sugar and salt. Whisk together. Melt the butter and combine it in the bowl until it looks crumbly.

Line a 9x13 inch baking pan with parchment paper. Pour in the crumble mixture. Pat down the mixture with your hands or anything with a flat surface. Bake it at 350 degrees Fahrenheit for 20 minutes or until it is a light golden brown. Set aside to cool.

To make the lilikoi filling, combine the sugar and flour in a large bowl. Whisk it together. Add in the lilikoi juice and eggs. Mix until it is combined well. Pour the mixture onto the finished shortbread crust.

Bake it in the oven for another 25 minute. It will look a little wobbly in the middles, but if the sides are firm, it is ready to take out from the oven. Let it cool for an hour, then chill in the fridge for two hours or more.

Cut the lilikoi bars into squares. For clean cuts, wipe your blade in between cuts. Sprinkle or dust on more powdered sugar. Serve and enjoy these onolicious lilikoi bars!

Blueberry Squares

(250 ml) unbleached all-purpose flour

(45 ml) icing sugar

(75 ml) unsalted butter, softened

oz (250 g) cream cheese, softened

(60 ml) sugar

oz (55 g) white chocolate, melted and cooled

(375 ml) small blueberries, fresh or frozen

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line a 20-cm (8-inch) square pan with a strip of parchment paper, letting it extend over both sides. Set aside.

In a food processor, combine flour and icing sugar. Add butter and pulse until dough is just moistened. Press into the bottom of the prepared pan. Bake for 15 minutes or until edges of dough are lightly browned.

Shortbread

Meanwhile, in the bowl of a food processor, combine cheese and sugar. Add egg and mix thoroughly. Scrape the sides of the bowl a few times during this process. Add chocolate and combine until smooth.

Pour into a bowl, add blueberries and gently stir with a spatula. Spread over warm dough. Bake for 25 to 30 minutes or until the filling edges are set, but the centre is still slightly wobbly. Let cool. Refrigerate until completely chilled.

Blueberry Topping 

Le seul défaut de cette recette... trop facile à faire :) Sâââpre que c'est bon. À la sortie du four, j'ai étalé une couche éparse de pastilles de chocolat blanc. Une fois fondues, j'ai passé un coup de fourchette sur chacune en guide de déco.

Excellente! 
Je vais aussi essayé avec d’autres fruits . C’est parfait pas trop sucré

Ce dessert est simple et délicieux. A refaire et refaire....même à essayer avec d'autres fruits.
Très bon dessert !


Micheline, 26 avril 2021

Super bon! C'est des saveurs délicates. Dessert bien équilibré, pas trop sucré! À refaire.

C'est délicat, subtile, équilibré, c'est divin.  J'ai ajouté 1/4 de tasse de poudre d'amande dans l'appareil de la pâte à sablée, et ça lui donne un petit swing  supplémentaire vraiment hot et sans dénaturé la recette!  Pas de doute que c'est loin des grosses tartes, tout le monde ne pourra pas apprécier les subtilités et l'harmonie des goûts de ce dessert, c'est un met raffiné pour pour le thé de l'après midi à la tradition anglaise.

Bonjour j’ai fait la recette mais je me suis trompé j’ai pris de la crème sure à place du fromage à la crème mais j’ai réussi quand même

Très délicieux! Les goûts se balancent bien, et c’est facile à faire! Tout le monde a adoré chez nous.

Le sablé était léger. La recette est réussie. Le résultat est ok mais sans plus. Nous ne referons pas cette recette. FT

Bonjour je n’ai pas de robot puis je utiliser un malaxeur?

a essayer avec des framboises...a mon gout meilleur qu'avec les bleuets : )

https://cdn.jwplayer.com/v2/media/ayV5AxGQ

Melting Chocolate

Top 19 squares recipes from across the web

The most viewed squares recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Vegan Lemon Squares

Pecan Pie Bars

Date and cinnamon squares (maamoul ...

Apricot Crumble Squares

Rocky Road Fudge Squares

Iced Gingerbread Bars

Pistachio & milk chocolate squares

Newfoundland Date Squares

Sweet Liliko'i (Passion Fruit) Bars

Blueberry Squares

Tropical coconut squares recipe

📋Chocoholic Chocolate Squares Reci...

Easy Lemon Squares

Santa's Peanut Butter Squares

Nanaimo Bars

📋 Rhubarb Square Recipe

Frozen Lemon Cheesecake Squares

Peanut Butter Cup Squares

Queen Anne Squares

Top 19 squares recipes from across the web

The most viewed squares recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vegan Lemon Squares

Pecan Pie Bars

Date and cinnamon squares (maamoul ...

Apricot Crumble Squares

Rocky Road Fudge Squares

Iced Gingerbread Bars

Pistachio & milk chocolate squares

Newfoundland Date Squares

Sweet Liliko'i (Passion Fruit) Bars

Blueberry Squares

Tropical coconut squares recipe

📋Chocoholic Chocolate Squares Reci...

Easy Lemon Squares

Santa's Peanut Butter Squares

Nanaimo Bars

📋 Rhubarb Square Recipe

Frozen Lemon Cheesecake Squares

Peanut Butter Cup Squares

Queen Anne Squares

The most viewed squares recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine