Crunchy Pudding Squares Recipes

CRUNCHY FUDGE SQUARES

Steps:

• Line an 8" pan with waxed paper.
• In a double boiler, melt chocolate chips, condensed milk, cocoa and peanut butter.
• While that is coming together, gather up the remaining ingredients.
• When the chocolate mixture becomes all creamy and blended together, remove from heat and quickly mix in the vanilla, chow mein noodles and oats.
• Dump into pan. With slightly damp fingers, press the fudge out to the edges.
• Place in the fridge to chill for about 1 1/2 - 2 hours.
• Cut into small squares.
• Keep covered as it will dry out.

PUDDING SQUARES

Steps:

• Butter baking pan 9x9x2.
• In large saucepan, heat pudding mix (dry) and corn syrup to boiling over medium heat; stirring constantly; boil and stir 1 minute.
• Remove from heat and blend in peanut butter.
• Stir in cereal until evenly coated.
• Spread mixture evenly in pan with the buttered back of a spoon.
• Cool until firm, about 30 minutes.
• Cut into squares.

CRUNCHY LEMON SQUARES

Steps:

• Combine oats, flour, coconut, nuts, sugar, baking powder, and butter until crumbly. Pat 1/2 of crumb mixture evenly on bottom of 9x9 parchment paper-lined baking pan. Reserve other half.
• In medium bowl, combine Eagle Brand , Lemon juice and rind, Pour Eagle Brand Mixture onto crumb layer. Sprinkle remaining crumb mixure on top.
• Bake in preheated 350F oven for 25-30 minutes. Cool thoroughly, and cut into squares.