Squamish Bars


cup brown sugar, packed
1 cup cornflakes
cup butter softened
2 tablespoons light cream
teaspoon vanilla
3 ounces semisweet or bittersweet chocolate
1 tablespoon butter


In large saucepan over low heat, beat peanut butter, sugar and corn syrup until blended and sugar has dissolved.
Remove from heat, stir in rice cereal and cornflakes. Press into lightly greased square cake pan; let cool. Filling: In bowl, beat icing sugar and butter; beat in cream and vanilla. Spread over cereal base, chill for 30 minutes.
Topping: In double boiler, over hot water, melt chocolate and butter, let cool. spread evenly over filling, chill for 20 minutes. Cut into squares.




British Columbia has more than one no-bake square named after one of its towns. The Squamish bar, peanutty and crisp with cereal, may be pretend to be a cookie, but, just like its cousin, the Nanaimo bar, it's really candy and should therefore be cut into very small squares and served as special treats.

I do not know whether there really is a "Squamish bar" or if Canadian Living made this up.

Can be refrigerated for up to 1 week or frozen up to 1 month. Let soften slightly before serving.


36.0 squares


Saturday, February 13, 2010 - 8:45pm


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