Some who say a Snickers bar can't be improved have probably never tried Peanutty Caramel Squares. These three-layer bar cookies -- with a Snickers filling -- would make a great lunch box snack (if schools still allow peanuts, that is).
This recipe dates from the late 1960s or early 1970s, as it calls for four regular Snickers bars or 10 "fun size." The latter weren't introduced until 1968.
I served these at a family barbecue, where they quickly disappeared and were especially beloved by my brand-new son-in-law. Luckily he bike races, so he can eat sweets (and everything else) with abandon.
Begin by purchasing Snickers bars, below, with the not-so-subliminal message "Satisfies" on the back of the package.
Over low heat, melt the Snickers bars, with milk and butter in a saucepan.
Add the coconut and almond extract.
Make the crust and place in a greased or parchment-lined 8 x 8 inch baking pan, reserving 1/2 cup for the topping. (You should make the crust before starting the filling. I just put the fun part first in this post.)
Pat down until smooth. I use gloves for this task.
Bake until golden brown.
Pour the chocolate filling over the crust.
Sprinkle the reserved crumbs over the chocolate filling.
Bake, remove from oven and cut into squares.
I am such a snickers fan, and usually not one to use them in a recipe instead of just eating them, however I must make this recipe. We have been cooking from our older vintage cookbooks here lately and it is so fun to cook just like my own mother and grandmother did. Having a great time with it all. Your vintage recipes are always fun to read about and of course make up! thank you.ReplyDelete