Georgia Street Squares Recipes

ORANGE AND NUT SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool.
• Spread the marmalade over the cookie. Sprinkle with nuts.
• In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.

GRANDMOTHER'S MATRIMONIAL SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir oats, flour, brown sugar, baking soda, and baking powder together in a bowl; cut in butter using a pastry blender until mixture is mealy and butter pieces are uniformly small.
• Press half of oat mixture evenly into the bottom of a 9x13-inch baking pan.
• Cook dates with water in a small saucepan over medium heat until they fall apart and are easily mashed with a wooden spoon, about 10 minutes; remove from heat and stir in vanilla extract.
• Spoon date mixture evenly over oat mixture in baking pan; sprinkle remaining oat mixture evenly over top and press into place.
• Bake in the preheated oven until crust is golden at the edges, about 30 minutes; remove to cool completely on a wire rack. Cut into bars.

GRAMMA'S DATE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine oats, pastry flour, salt, 1 cup brown sugar, and baking soda. Mix in the butter until crumbly. Press half of the mixture into the bottom of a 9 inch square baking pan.
• In a small saucepan over medium heat, combine the dates, water, and 1/3 cup brown sugar. Bring to a boil, and cook until thickened. Stir in lemon juice, and remove from heat. Spread the filling over the base, and pat the remaining crumb mixture on top.
• Bake for 20 to 25 minutes in preheated oven, or until top is lightly toasted. Cool before cutting into squares.

GRASSHOPPER SQUARES

Steps:

• Make brownie layer:
• Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. Butter foil.
• Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.
• Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.
• Make mint ganache:
• Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.
• Make chocolate ganache:
• Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.
• Assemble layers:
• Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.
• Spread chocolate ganache over mint and chill until firm, about 2 hours.
• Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). Cut dessert into squares and peel from foil.

GEORGIA STREET SQUARES

Steps:

• Heat 1/2 cup butter, sugar, cocoa, and egg over low heat until butter melts.
• Cool slightly.
• Place graham cracker crumbs and coconut or pecans in the bowl of food processor.
• Process while pouring butter mixture through top of processor.
• Process until thoroughly combined.
• Pat firmly in a 9x13x2-inch baking dish.
• Cream 1/2 cup butter, powdered sugar, and pudding. Add milk. Beat until smooth.
• Spread over graham cracker layer.
• Refrigerate while preparing the third layer.
• Melt chocolate and 2 tablespoons butter.
• Spread over pudding layer.
• Refrigerate dessert until ready to serve.
• Cut into squares.