HOMEMADE PEANUT SQUARES RECIPE

These homemade peanut squares are sold in bakeries in Wisconsin. I am so glad I make these at home. You may use a white cake mix (in a hurry) and bake according to directions for the cake; then cut into squares. More homemade cake recipes at the bottom of the page...

In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks and beat thoroughly into the cake batter. Spread evenly into prepared cake pans.

Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)

Cut into approximately 24 squares. Here's frosting for the peanut squares recipe.




FROSTING

4-1/2 cups homemade powdered sugar
1/8 teaspoon salt
1 tsp homemade pure vanilla extract
scant 1/2 cup milk
1 (16 ounce) jar lightly salted dry-roasted peanuts, finely chopped

In a medium bowl, combine sugar and salt. Add vanilla and enough milk to make a thin frosting. Frost top and sides of squares and immediately roll in peanuts. Place on wire racks to harden.