Passion for Pork www.PassionforPork.com

Recipe: Graceland Squares

Sharman - Thursday, December 7, 2017

At this year’s Christmas in November at the Fairmont Jasper Park Lodge, chef Anna Olson brought some retro flavour to their Alberta Pork sponsored session. Knowing that everyone loves church squares –  you know those squares made with coloured marshmallows, peanut butter and butterscotch chips – Anna added a few elements that would have had Elvis singing Lord Have Mercy.

This classic version has the added touch of a chocolate cookie crumb base, plus bacon and banana. These are ideal for any holiday cookie exchange – you will not be having a ‘Blue Christmas’ with these in your cookie tin.

Anna Olson‘s Graceland Squares

Base
1 1/2 cup chocolate cookie crumbs
1/4 cup unsalted butter, melted

Topping
1 3/4 cups butterscotch chips
1 cup pure peanut butter
1/2 cup unsalted butter
4 strips of cooked bacon, finely chopped
2 small bananas, or 1 large, small dice
4 cups mini marshmallows

Preheat the oven to 350F (180C). Lightly grease an 8-inch (20 cm) square pan and line it with parchment paper so the paper comes up the sides.

Base
Combine the cookie crumbs and butter in a small mixing bowl and then press this into the prepared pan. Bake it for 10 minutes (just to set the crust – no change will be visible) and then cool on a rack while preparing the topping.

Topping
Place the butterscotch chips, peanut butter and butter into a medium saucepan and stir over medium heat until the mixture is smooth. Remove this from the heat until the mixture is smooth. Remove this from the heat and pour into a large mixing bowl to cool for five minutes. Stir in the bacon and banana and then add the marshmallows, stirring so that they are fully coated.

Spread the mixture over the chocolate crumb bake and then chill for at least two hours to set. The squares cut wonderfully when chilled, but can then be stored in an airtight container and be served at room temperature.

The squares will keep in an airtight container for up to three days, or to store longer, keep for up to a week refrigerated.

Makes one 8-inch (20 cm) square pan
Cut into 36 squares