Magic Cookie Bars

Ingredients:

• 1/2 cup butter or margarine, melted
• 1 1/2 cups graham cracker crumbs
• 1 (14 ounce) can  Sweetened Condensed Milk
• 2 cups semisweet chocolate morsels
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts

Proceedure: 

1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13×9-inch baking pan with no-stick cooking spray.
2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Dirt Pudding

Ingredients:

• (2) Boxes French Vanilla instant puddling
• (2) 8 oz. Cream Cheese
• 16 oz. tub of Cool Whip
• 1 package Oreo Cookies
• 3 cups Milk

Place Oreos in a large plastic bag and crush them with a rolling pin until they are fine.

Press them in a pie plate to form crust.

In a large mising bowl, combine the puddling mix and milk, beat with an electric mixer until it starts to thicken.

Add softened cream cheese, beat until smooth.

Pour this into a pie shell and top with Cool Whip.

(You can also add a few sprinkles of crushed cookies to the top for decoration)

PBJ Bars

Ingredients:

• 1 (18 ounce) package refrigerated sugar cookie dough, divided
• 2/3 cup strawberry jam
• 3/4 cup granola without raisins
• 3/4 cup peanut butter chips

 

1. Line a 9-in. square baking pan with foil and greased the foil. Press two-thirds of the cookie dough into prepared pan. Spread jam over dough to within 1/4 in. of edges. In a mixing bowl, beat the granola, peanut butter chips and remaining dough until blended. Crumble over jam.
2. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack. Using foil, lift out of pan. Cut into bars and remove from foil.

Chocolate Toffee Crunch Bars

Ingredients:

• 2 cups vanilla wafer crumbs
• 1/4 cup packed brown sugar
• 1/2 cup butter (no substitutes), melted
• TOPPING:
• 1/2 cup butter (no substitutes)
• 1/2 cup packed brown sugar
• 1 cup semisweet chocolate chips
• 1/2 cup finely chopped pecans

Directions:
Combine crumbs, brown sugar and butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 8-10 minutes or until lightly browned. In a saucepan, bring butter and brown sugar to a boil over medium heat; boil and stir for 1 minute. Pour evenly over crust. Bake at 350 degrees F for 10 minutes. Remove from oven; let stand for 2 minutes. Sprinkle with chocolate chips; let stand until chocolate is melted. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.

Scotch a Roos

Ingredients:
•1 Cup Light Karo Syrup
•1 Cup sugar
•1 tsp vanilla
•1 ½ Cups creamy peanut butter
•6 Cups original Special K cereal
•6 oz semi sweet chocolate chips
•12 oz butterscotch chips

Dressing:
Combine first 3 ingredients in very large saucepan and heat to a boil.  Remove from heat and stir in peanut butter until melted and smooth.  Stir in cereal.  Press mixture into a 9 x 13 pan sprayed with Pam.

In double boiler heat chocolate chips and butterscotch chips until melted and smooth.  Spread over peanut butter mixture. Allow to cool completely before cutting into squares.