Rainbow Squares Recipes

LAYERED RAINBOW JELLO SQUARES RECIPE

Steps:

• Spray a 9x13 dish with nonstick cooking spray.
• Dissolve 1 tsp (half of a packet) of unflavored gelatin in boiling water. Once fully dissolved, add a packet of Jello to the boiling water and dissolve completely.
• Pour the Jello mixture into the bottom of a 9x13 dish. Refrigerate for 30 minutes. Allow the full 30 minutes to make sure it is completely set.
• While the Jello is setting in the refrigerator, mix 2 tsp (a full packet) of unflavored gelatin to one cup of boiling water and dissolve completely. Add a can of condensed milk to the gelatin mixture and let it cool while you wait. * (see notes)
• When the Jello layer is set, pour one cup of condensed milk mixture over the Jello layer. Make sure the milk layer covers the Jello layer evenly.
• Cool for 30 minutes in the refrigerator on a level surface. Make a second batch of Jello and gelatin and let it cool while the creamy layer is setting.
• Pour the next flavored Jello layer over the creamy layer, and allow it to set in the refrigerator for 30 minutes.
• Repeat until all layers of Jello and milk are set.
• When the last layer of Jello is poured, allow the whole dessert to cool in the refrigerator for at least an hour.
• Once all the layers are completely set, cut into one-inch squares and serve.

RAINBOW SQUARES

Steps:

• BASE: Mix well and press firmly in a greased 9-inch square pan. Bake 15 minutes at 350°F.
• FILLING: Cook until thick. Spread over base.
• TOPPING: Beat unitil thick. Spread over filling, Top with a layer of coconut.
• Bake in 350F oven for 15 minutes. Cool in pan. Cut into squares.
• NOTE: Coconut could be added to the filling rather than the topping.

PEANUT BUTTER MARSHMALLOW SQUARES / CONFETTI BARS

Steps:

• Line a 9x13 pan with parchment paper and set aside.
• Place the butter, peanut butter and baking chips into a large saucepan. Heat over low-medium heat until melted and smooth, stirring frequently.
• Remove from the heat and stir in the vanilla.
• Cool until you can safely touch the bottom of the pot, then stir in the marshmallows.
• Spread out evenly in the prepared pan. Cool completely and let set, then slice and serve.
• These freeze well and even taste better frozen!

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
• Stir in coconut, walnuts, and marshmallows.
• Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

VENETIAN MARZIPAN RAINBOW COOKIE BARS

Steps:

• Preheat oven to 350°F and grease three 13 x 9 inch metal baking pans; line the bottom of each with parchment paper, letting it extend at 2 opposite ends, and butter the paper and the sides of the pans
• Scale first 2 ingredients (500g almonds and 500g sugar) into the TM bowl; mill for one minute from 1-10 using the spatula to keep the mixture toward the blade
• Mill for one more minute on 8
• Remove mixture into a large bowl and add 2 cups of sugar and the 2 teaspoons of almond extract, stir
• Portion about 1/4 of the mixture back into the TM bowl; mill one minute 1-10 keeping sides of bowl near the blade
• Pour into different large bowl; repeat 3 times until completed and the first bowl is empty
• Portion 1/3 of the mixture back into the TM bowl; mill one minute 1-10 keeping sides of bowl near the blade (the machine and mixture will get warm near the end of the minute)
• Place back into first bowl: repeat 2 more times until entire mixture has become a paste (see photos: it will be crumbly, but is warm and moist and can be shaped into a ball)
• If necessary, repeat last step one more time until mixture can be formed into a ball
• Mix butter in a large mixing bowl with the paddle attachment on medium low speed just until smooth; add the prepared almond paste and sugar mixture in a slow steady stream, and beat until lightened in colour, about 3 minutes
• Add the egg yolks and vanilla, beating well to combine; scraping down the sides of the bowl, as needed
• Combine salt and flour and blend at low speed in three additions until just incorporated
• Beat egg whites in a clean mixing bowl with the whip attachment on medium speed until frothy; increase the speed to medium high and continue beating until firm peaks form
• Using a rubber spatula, gently fold 1/3 of the egg whites into the batter to lighten the mixture; fold in the remaining egg whites gently, in two more additions
• Divide dough into thirds (about 3 1/3 cups or 750g each) and place in separate bowls; stir green food coloring into one third and red food coloring into another until well blended, leaving one third plain
• Spread each dough separately into each pan, smoothing with an off set spatula; be sure the batter is evenly distributed, especially to the corners
• Bake each individually 12 - 13 minutes until the tops are firm to the touch and very slightly browned; stand on wire racks until cool enough to handle
• Invert each onto a rack pan and peel off the parchment
• Have a large sheet of plastic wrap placed on a cookie sheet; place this over the green layer, and invert the green layer onto the plastic wrap top side down (flip it as quickly as possible)
• Using 4 tablespoons of raspberry preserve and an offset spatula, spread the surface evenly with a thin layer of the jam
• The second layer is harder to place, as it cannot be flipped into an empty pan: place the plain layer, top side down, on top of the raspberry jam by angling it over the green layer, and then quickly flipping it out over it
• Align the two layers, and press them together (it is not so easy to align these once flipped, so do as well as you can the first time placing the layer)
• Using 4 tablespoons of raspberry preserve and an offset spatula, spread the surface evenly with a thin layer of the jam
• This is the hardest step as the pink layer is to be placed top side up, on top of raspberry preserves; to do this, invert into an empty pan lined with paper
• This layer is not sticking to the parchment, as it is now loose on an empty pan so it can break easily when flipped as there is no paper holding it together in the back; therefore, either freeze it for 2 hours to provide extra stability before flipping, or be sure to firmly secure the bottom tray with a wet cloth to the counter and be very deft with your flipping this layer out of the pan and onto the other two layers
• Be sure to align the three layers, then press them together, again
• Wrap this layered stack tightly with plastic wrap, sealing the ends securely; place it on a clean cookie sheet, and place another cookie sheet on top of it and weigh it down with several cookbooks or bricks to compress the layers
• Let this rest at room temperature for at least 24 hours, turning it over once or twice during the weighting period
• Unwrap the stack, and set it on a cutting board
• Trim 1/4inch from all sides using a large serrated knife; cut the stack into 12 equal strips each measuring about 1 1/4 inches wide
• Separate the strips and place them over a large wire rack set over a cookie sheet
• Place the apricot preserves and 4 tablespoons of water in a small sauce pan and bring to a boil, then simmer for one minute; pass through a fine strainer into a bowl and discard the pulp
• Brush a thin layer of the warm glaze on all sides of each strip; let stand for 30 to 60 minutes to "dry"
• Place the chocolate in a double boiler over an inch or two of simmering water; melt it, watching carefully to insure it does not get too hot, or place it in the Thermomix and melt for 5 minutes at 37ºC at speed 1
• Remove when almost melted, and sit to finish melting; when coating, if it becomes too thick, reheat it carefully
• Set all of the bars on a wire rack over parchment paper
• Cover one bar at a time spooning chocolate down the length of the strip, then use an offset spatula to spread the chocolate over the top and down the sides, taking care to smooth all surfaces
• Leave the bar on a wire rack over parchment to set at room temperature until the coating hardens; this can take several hours
• Wrap individually in plastic wrap, and freeze. When serving, cut into 5/8th inch slices; there will be 18 cookies per bar, not including the ends

CONFETTI SQUARES - AKA PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Line an 8x8 or 9x9 inch pan with aluminium foil and lightly grease.
• In a medium saucepan over low heat melt together the butter, peanut butter & butterscotch chips.
• Stir occasionally until the mixture is smooth.
• Remove from the heat and allow to cool to room temperature.
• Stir in the marshmallows.
• Pour the batter into the prepared pan and set in the fridge to harden (about 1-2 hours).

RAINBOW GELATIN CUBES

Steps:

• In a small bowl, combine 1 package flavored gelatin and 1 envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes., In small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes., Repeat from beginning of recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Make final flavored gelatin layer; spoon over top. Refrigerate at least 1 hour after completing last layer before cutting into 1-in. squares.

ITALIAN RAINBOW BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; line with cooking parchment paper, leaving 1 inch of paper overhanging at 2 opposite sides of pan. Spray paper with cooking spray.
• In small bowl, mix flour, baking powder and salt with whisk until blended. In medium bowl, beat butter, sugar, almond paste and almond extract with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time, until blended. On low speed, beat in flour mixture.
• Spread one-third of the batter (1 1/2 cups) evenly in pan (layer will be very thin). Freeze 5 minutes.
• Meanwhile, in small bowl, mix green food color into one-third (1 1/2 cups) of the batter. Gently spread over batter in pan. Freeze 5 minutes. In separate small bowl, mix red food color into remaining batter. Gently spread over green batter.
• Bake 24 to 28 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Spread jam over bars. In microwavable bowl, microwave chocolate and whipping cream on High about 1 minute, stirring once, or until mixture is smooth. Spread chocolate mixture over jam. Refrigerate 30 minutes or until chocolate is set. Use paper to lift out of pan. Trim edges, if desired. Cut into 8 rows by 4 rows. Store loosely covered.

RAINBOW SQUARES

Steps:

• Mix base with pastry blender and press into 9x9 pan.
• Bake 15 minutes@ 350.
• Cook topping ingredients on stove until thickened.
• Pour over base mixture.
• Beat 2 egg whites with 4 tbsps.
• sugar until stiff peaks form.
• Pour over top and put in oven to brown.

NO-BAKE PEANUT BUTTER MARSHMALLOW SQUARES (CONFETTI SQUARES)

Steps:

• Line an 8x8 pan with aluminum foil.
• Melt butter, peanut butter and butterscotch chips over low heat, stirring until smooth.
• Remove from heat, and let cool until you can safely hold your hand against the bottom of the pot. This will ensure your marshmallows won't melt when added.
• Stir in vanilla (if using), marshmallows and Rice Krispies.
• Pour mixture into 8x8 pan and gently spread with a spoon or spatula.
• Refrigerate until firm.
• Remove from pan and slice into squares.
• Store squares in refrigerator or wrap in parchment and aluminum foil and freeze.