Pecan Cranberry Squares

Okay ladies, here we go with a new favourite bar. It is really yummy and so easy to put together. Let’s do it!

  • 2 cups flour
  • 1/2 cup sugar
  • 3/4 cup butter, room temperature
  • 4 eggs, room temperature
  • 1 cup sugar
  • 1 cup corn syrup
  • 3 tbsp. butter, melted
  • 1 1/4 cups pecans, roughly chopped
  • 3/4 cup dried cranberries, roughly chopped

Combine the flour, sugar and butter until crumbly for the crust. Press into a 9″ x 13″ baking dish that has been sprayed with Pam. Bake in a 350 degree pre-heated oven for about 16 minutes (light golden in colour). Set on a rack to cool.

Beat the eggs, corn syrup, sugar and melted butter together until really well blended. Now stir in the pecans and cranberries. Evenly pour this over the crust and return to the oven to bake for approximately 38 minutes longer (or until set and golden in colour).

Cool completely on a rack before slicing.

Fresh Berry Cheesecake Squares

With berries coming into season now, this would be a super dessert to make. If you sample it first, you better make a second one immediately then you won’t feel guilty because the first one disappeared. I know this calls for jam but it still feels like the real deal.

  • 2 cups flour, sifted
  • 3/4 cups dark brown sugar
  • 3/4 cups finely chopped almonds
  • 3/4 cups butter
  • 2 pkgs. softened cream cheese
  • 2/3 cup sugar
  • 2 large eggs
  • 1/2 tsp. almond extract
  •  1 cup berry jam (your choice)
  • 3/4 cups sliced almonds

To make the crust, combine all the ingredients up to and including the butter. Reserve 3/4 cup for the topping.

Press the remainder into a 13 x 9 inch cake pan sprayed with a nonstick spray. Bake at 350 degrees for 14-15 minutes or until the edges are golden.

For the filling cream the cheese, sugar, extract and eggs until smooth. Spread this evenly over a hot crust. Bake a further 15 minutes. Stir the jam until smooth and spread over the filling. Stir the sliced almonds into the remainder crumble mixture and sprinkle this over the jam. Bake another 15 minutes. Cool completely on a rack for about 3 hours before cutting. Store in the refrigerator.

Super Pecan Bars

I love pecans in or on anything. When you make these you won’t want to take the plate into the dining room. It is not polite to serve just the left over crumbs. Yes, it is that yummy.


  • 1 3/4 cup flour
  • 6 tbsp. butter
  • pinch of salt
  • 8 tbsp. butter

Mix this all together and press down in a 9 x 13 inch baking pan that you have lined with foil. Set aside.

In a 300 degree oven place 3 cups of pecans on a baking tray and bake for 10 minutes. Remove from the oven and let cool.


  • 1/2 cup corn syrup
  • 3/4 cup brown sugar
  • 1 tsp. vanilla
  • pinch of salt

Mix well together and now add the pecans. Carefully spoon this out over the crust and bake in a 350 oven for about 25 minutes.

Be sure to let this cool down for an hour. Slice into squares and serve.

Lime Squares

With company coming soon, it is time to think about making some desserts. I thought this would make a good one as my granddaughter has nut allergies and I certainly don’t want to leave her out of the mix. Here, I am going to do this one for sure.


  • 1/2 stick butter, melted and cooled **
  • 1 1/2 cups graham crumbs
  • 1/4 cup sugar
  • 1/2 tsp. cinnamon

Prepare your 8 inch baking dish by buttering it and then laying out parchment paper making sure to have a 2 inch overhang on the sides.

Mix these together and lightly press into your prepared baking dish, making sure to go up 1 inch on the sides. Bake in a 350 degree oven, baking for about 10-12 minutes just until it is a beautiful golden colour. Set aside to cool for about 30 minutes.



  • 2 large egg yolks
  • 1 can condensed milk
  • juice of 3 limes ( 1/2 cup )

Mix together the egg yolks and condensed milk until completely incorporated. Add the lime juice and pour this over the cooled crust. Bake for about 15-17 minutes. Cool down and then chill for about an hour. Remove from the pan and sprinkle with some grated lime zest. Cut and serve.


** For Canadian readers, when you buy a pound of butter at the store, bring it home, cut in half lengthwise, turn over and cut the two halves into half again. Wrap each quarter in wax paper and put in a plastic bag in the butter compartment of your fridge. Next time  you wish to bake, take out a ‘stick’ of butter which is exactly the half cup of butter you want. Cool, isn’t it?




Old Fashioned Date Squares With Chocolate

My mom made THE very best date squares (we called it Matrimonial Cake) ever. This is the same recipe but with a touch of baking chocolate powder.


  • 2 cups chopped pitted dates
  • 1 cup water
  • 1 1/4 cups brown sugar, packed and divided
  • 1 tbsp. lime juice
  • 2 tsp. vanilla
  • 2 1/2 cups flour, sifted
  • 1 1/2 cups rolled oats (large flakes, not instant)
  • 1 tsp. lime zest
  • pinch of salt
  • 1/4 tsp. baking powder
  • 2 tbsp. baking powder chocolate
  • 1 cup butter, softened

Preheat oven to 350 degrees. Spray a 8 inch square baking pan with non-stick oil and line the pan with parchment paper, making sure to overhang 2 inches. Turn the pan and add another piece of parchment paper, overhanging by 2 inches. Spray the parchment paper lightly.

Combine the dates in a saucepan over high heat. Bring to a boil and reduce the temperature to  low, simmering about 5-6 minutes, stirring occasionally. Remove from heat.

Stir in 1/4 cup brown sugar, lime juice and vanilla. Let stand to cool slightly.

Combine the flour with the remaining brown sugar, oats, lime zest, baking power and chocolate in a large bowl. Add the butter, working into the oat mixture with your fingers.

Spread one half of the oat mixture into the prepared baking pan. Press gently to form a crust. Spoon the date mixture over the crust and spread it evenly right to the edge of the pan. Sprinkle the remaining oat mixture evenly over the dates, and press down  gently .

Bake in the oven for about 40-45 minutes until the top is golden. Transfer to a rack and cool completely in the pan.

Slice into squares. When served warm….absolutely heavenly. Served at warm temperature…the same! It is awesome.



Key Lime Pineapple Squares

This is a party in the mouth! Tangy and rich at the same time.


Graham Base

  • 1 cup graham cracker crumbs
  • 1/4 cup shredded coconut (sweet)
  • 1/4 cup flour
  • 2 tbsp. sugar
  • 1/3 cup unsalted butter, melted
  • 1/8 tsp. cinnamon

Preheat oven to 350 degrees. Line a 9 inch square pan with parchment paper, making sure it hangs over all sides. a prepared pan.

Stir the graham crumbs, coconut, flour, sugar and cinnamon to combine. Add the melted butter to blend and press into the prepared pan. Bake for 8 minutes and let cool. Set aside.



  • 1 can condensed unsweetened milk
  • 4 large eggs
  • 2/3 cup key lime juice
  • 1 tbsp. grated lime zest
  • 1 tsp. coconut extract
  • 1 cup crushed pineapple, well drained

Whisk all the ingredients together except the pineapple, until smooth. Stir in the pineapple. Pour over the cooled crust and bake for 35-40 minutes, just until the edges bubble. Allow to cool to room temperature, then chill completely before serving.

You could add a dollop of whipped cream on the side…..just sayin’

Maple Pecan Squares

I must be in a ‘square’ mood these days. This should be Canada’s icon for sure.


Shortbread base

  • 1 cup flour
  • 1/3 cup brown sugar, packed
  • 1/4 cup chopped pecans
  • pinch of salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. cinnamon
  • 1/3 cup unsalted butter, room temperature

Preheat oven to 350 degrees. Grease and line a 9 inch square pan with parchment paper so it hangs over the sides.

Pulse flour, sugar, pecans, salt, baking powder and cinnamon in a food processor to combine. Add the butter and pulse until mixture is crumbly.

Press into the baking pan and bake for 20 minutes – just until it becomes brown around the edges. Remove from oven and let cool down.


  • Maple Pecan Layer
  • 1/4 cup melted unsalted butter
  • 1/2 cup brown sugar, packed
  • 1/3 cup pure maple syrup (no substitutes)
  • 2 tsp. vanilla
  • pinch fine salt
  • 1 large egg
  • 1 3/4 cups coarsely chopped pecans

Whisk together the butter, sugar, maple syrup, vanilla, salt and egg until smooth. Stir in the chopped pecans and pour over the cooled shortbread base.

Bake for 22-25 minutes until bubbly around the edges, Allow to cool completely before attempting to cut.





Caramel Latte Cheesecake Squares

If you like lattes,  you will love these.


Oat Base

  • 1  1/4 cups rolled oats, not instant
  • 2/3 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 tsp. cinnamon
  • pinch of fine salt
  • 1/2 cup Skor toffee bits

Preheat oven to 350 degrees. Grease and line a 9 inch baking pan with parchment paper, making sure it hangs over the sides.

Toss the oats, flour, sugar, cinnamon and salt to combine. Stir in the melted butter and press into the baking pan. Bake for 15 minutes until lightly browned around the edges. While still warm, sprinkle the base with the toffee bits evenly and then let it cool down.


  • 12 oz. cream cheese at room temperature
  • 1/3 cup brown sugar, packed
  • 1/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp. instant coffee granules
  • 1 tbsp. vanilla
  • 1/4 cup toffee bits

Reduce the temperature to 325 degrees. Beat the cream cheese to soften then add both sugars and beat until smooth, scraping down the sides. Beat in the egg and egg yolk, scraping down the bowl sides often.

Stir the coffee granules in the vanilla and heat just to dissolve. Stir the coffee into the cheesecake mixture and pour all over the base. Sprinkle with the remaining toffee bits and bake for about 22-24 minutes until the centre is set.

Cool to room temperature then into the refrigerator to chill for about 6 hours before slicing.

Blackberry Crumble Bars


The fact we can still buy fresh berries at the stores is a wonderful way to carry ‘summer’ through the Fall season as well. This is really yummy. You can also change the berry to any one that is your favourite.


  • 1 cup ground almonds
  • 1/2 cup yellow cornmeal
  • 2 cups flour, sifted
  • 3/4 cup sugar
  • pinch of salt
  • 1 cup butter, melted
  • 10-12 ounces of berries

Preheat oven to 350 degrees. Line an 8 inch baking dish with parchment paper leaving at least 1 inch overhang on two sides.

In a large bowl, whisk together the ground almonds, cornmeal, flour, sugar and salt.  Add the butter and stir together until evenly moistened. Press 2/3 of the dough into the baking dish and sprinkle the berries over the top.

Crumble the remaining dough over the top and bake 38-40 minutes until golden.

Serve warm with sweetened almond flavoured whipping cream.


Rocky Road Bars


This is a wonderful and easy recipe to make. This is especially for the chocolate lovers club members…..and we have several in our family.

If you wish to make more than 18 squares, just double the ingrediednts. Make sure you wrap them tightly in saran wrap for up to 2 days (if they even last that long).


  • 8 graham crackers
  • 1  1/2 cups chopped pistachio nuts, toasted
  • 1 1/2 cups marshmallow topping
  • 12 oz. chocolate melting wafers
  • 14 oz. can condensed milk

Preheat oven to 375 degrees. Line the bottom of a 9 x 13 inch baking dish with the crackers. Break them up if you have to to make them fit. Bake for about 6-7 minutes until they become fragrant and lightly toasted.

Sprinkle with the nuts and dollop the surface with the marshmallow topping.

In a bowl over simmering water, combine the chocolate wafers and condensed milk, stirring until the chocolate has melted and it is very smooth.

Now, you have to work quickly here…..pour the condensed milk over the entire surface, and with a knife, swirl it all together, to combine the marshmallow topping.

Place in the refrigerator until completely set, which will take about 1 hour. Cut in 18 squares. Now, how long did you make these last? The truth now….I thought so.





Bars Layered And Gooey

Everyone I know loves chocolate (except my husband) and when put together like these are—wonderful! So yummy!


  • Pam spray
  • 3/4 cup cold butter, cut into small pieces
  • 1/2 cup icing sugar
  • 1  1/2 cups flour
  • pinch of coarse salt
  • 3/4 cup rolled oats (not instant)
  • 1  1/2 cup chocolate chips
  • 1   1/2 cup pistachios, chopped and toasted
  • 3/4  cup dried cranberries, chopped
  • 1 – 14 oz. can condensed milk
  • 2 cups shredded coconut

Preheat oven to 375 degrees. Line a 9 x 13 cookie sheet with parchment paper, leaving a bit of an overhang on the short ends. Spray a light coating of Pam over the paper.

In a processor, pulse together the butter, icing sugar, flour and salt until it resembles a coarse meal. Add the oats and pulse until just combined. Press the dough into the baking pan and bake for about 20 minutes. Should be lightly browned and firm.

Now, scatter the chips, nuts amd cranberries on top of the crust. Drizzle with condensed milk and top with coconut. Bake until the coconut is golden, about 18-20 minutes. Let cool completely then cut into 18 squares.

These will keep (get this) for about 3 days in an airtight container. As if! They won’t last 10 minutes. Guaranteed.

Peach Cheesecake Squares

I just finished making peach jam (our very own peaches) and this is a delectable/delicious/and downright yummy dessert using it.


  • 2 cups flour
  • 3/4 cup packed brown sugar
  • 3/4 cup finely chopped pecans
  • 3/4 cup butter
  • 2 – 8 0z. pkg cream cheese, softened
  • 2/3 cup sugar
  • 2 large eggs
  • 1/2 tsp. vanilla
  • 1 cup peach jam
  • 3/4 cup pecan halves

To make the crust, combine the flour, brown sugar, chopped pecans and butter, mixing until crumbly. Keep 3/4 cup aside for the topping.

Press the remainder into a 13 x 9 inch baking dish that you have sprayed with Pam. Bake in a 350 degree oven for about 15 minutes until the edges are golden.

In  your mixer, beat the cream cheese, sugar, eggs and vanilla until completely smooth. Spread over the hot crust, and bake a further 15 minutes. Stir the jam until quite smooth and spread over the top.

Mix the pecans halves into the remaining crumb mixture and sprinkle over the top. and bake another 15 minutes.

Cool completely on a rack and chill t least 3 hours or overnight.

What did I tell  you? Yummy!