JB Squares

JB Squares

Debbie Lawrence introduced me to s’mores six and a half years ago on our first furlough to South Africa.  It stands out in my memory as I was very pregnant with Rachel at the time and s’mores sounded like the ultimate quick and easy dessert.  Her version involved 2 Marie Biscuits, 2 squares of milk chocolate and one marshmallow along with careful use of the microwave to melt the marshmallow and chocolate just enough to make them gooey and delicious – a very messy dessert for children under the age of 5!

The best definition of JB Squares that I can come up with is a s’more meringue traybake as they consist of a cakey-biscuity layer, followed by a layer of mini marshmallows and chocolate chips and then topped with a brown sugar meringue.  So how did a s’more meringue traybake become known as JB Squares?  It all began with an interesting recipe with the unlikely name of Mud Hen Bars.  My husband considers this a culturally inappropriate name so after testing the recipe on family and friends and some thoughtful consideration he renamed this delicious concoction JB Squares.  Why the JB and what does it stand for?  Now that would be telling!

Despite Joel’s aversion to sweet things, he likes JB Squares making this a five star recipe.

JB Squares
Sahel Family Rating:  *****
Makes 15-20 squares

112 g butter, room temperature
240 ml sugar
3 eggs, room temperature
5 ml vanilla extract
360 ml flour
5 ml baking powder
1.25 ml salt
120 ml dark chocolate chips
240 ml mini marshmallows
240 ml brown sugar
240 ml nuts, chopped (optional)

Preheat oven to 180°C.  Beat the sugar and butter together until light and creamy.  Beat in 1 whole egg and 2 egg yolks (set aside the whites for later).

In a separate bowl, mix together the flour, salt and baking powder.  Add to the butter mixture and mix well.  Spread into 23 x 33 cm pan.  Bake at 180°C for 10 minutes.

Remove from oven and allow to cool for a few minutes, then sprinkle with marshmallows and chocolate chips.

Beat egg whites until stiff peaks form.  Fold in the brown sugar.  Spread the meringue mixture over the marshmallows and chocolate chips.

Bake in the preheated oven for 15-20 minutes or until a deep golden brown and the crust is cooked through.  If the meringue starts to brown too quickly, cover lightly with a piece of foil sprayed with baking spray.

Cool in pan and cut into squares.

Adapted slightly from Mommy’s Kitchen and other sources


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