ith pecans, chocolate chips and coconut; press down firmly.
Bake
Combine sugar and flour in a heavy saucepan. Stir to mix well. Add egg yolks but do not mix yet. Gradually add the milk, stirring the yolks into the mixture with it. Cook over medium heat until pudding begins to thicken. It is important to stir this pudding continually to prevent sticking and scorching. Remove from heat and stir in vanilla and coconut cookies. Pour into serving bowl. Top with meringue. Brown in a 350 degree oven. If cookies are over 2 inch in diameter, break them in half. Cookies soften as pudding sets.
On a cookie sheet, toast nuts and shredded coconut until golden brown. In
Preheat oven to 350\u00b0.
In a 13 x 9-inch baking pan mix butter and graham cracker crumbs.
Layer chocolate chips, butterscotch chips, coconut and nuts.
Pour condensed milk over everything. Cook about 25 to 30 minutes or until coconut is brown.
Cut into bars.
n the brown sugar, nuts, coconut, vanilla and baking powder.
Combine Graham wafers crumbs, sugar into melted margarine; mix well and press evenly in 9 x 13-inch pan. Scatter chocolate chips over base. Spread coconut over chocolate chips, sprinkle pecans over coconut. Pour condensed milk over top, spread evenly. Bake at 350\u00b0 for about 25 minutes. Cool and cut into squares. Freezes nicely.
Melt first 3 ingredients in top of a double boiler.
Add egg and stir to cook and thicken.
Remove from heat.
Stir in crumbs, coconut and nuts.
Press firmly into an ungreased 8 x 8-inch pan.
In
baking
dish,
add
graham cracker crumbs to melted butter to
form crust.
Add chocolate chips, peanut butter or butterscotch
chips,
coconut
and nuts in layers.
Pour sweet milk over top and bake in 350\u00b0 oven until chips are melted and coconut is brown.
Cool and cut into squares.
You will need 9 x 13-inch baking dish.
Melt butter in baking dish.
Sprinkle cracker crumbs over butter.
Sprinkle coconut over crumbs.
Pour Eagle Brand milk over this.
Bake in 325\u00b0 oven for 25 minutes or until golden brown.
Melt chips and peanut butter together.
Spread over hot coconut layer.
Cool.
Cut in squares and serve.
Heat oven to 350\u00b0.
Melt butter.
Sprinkle graham cracker crumbs.
Top with coconut then pour milk over it.
Bake 25 minutes.
Melt chocolate chips and peanut butter together.
Spread over coconut.
Let cool 30 minutes.
Cut into bars.
Pour melted butter or margarine in bottom of a 13 x 9 x 2-inch pan.
Sprinkle
graham
cracker
crumbs
even
over. Scatter chocolate morsels over nuts.
Sprinkle coconut evenly over chocolate pieces and nuts.
Pour sweetened condensed milk evenly over.
Bake
at
350\u00b0
for
25 minutes or until lightly browned on top.
Cool 15 minutes; cut into bars.
0 seconds. Stir condensed milk, coconut, and almonds into melted marshmallows
In 9 x 13-inch pan, melt margarine.
Remove from heat. Sprinkle crumbs over margarine.
Pour condensed milk evenly over crumbs.
Top with chocolate chips, coconut and nuts; press down gently.
Bake at 350\u00b0 for 25 minutes.
Cool.
Cut into 3 by 1 1/2 inch bars.
Mix graham cracker crumbs with the melted butter. Press mixture into lightly sprayed baking dish. Sprinkle each of the following ingredients by layers over the crust: chocolate chips, butterscotch chips, nuts, coconut and then top with the condensed milk. Bake at 350\u00b0 for 20 to 30 minutes. Cool and cut into squares.
Pour melted butter or oleo into bottom of 13 x 9 x 2-inch pan. Sprinkle nuts over crumbs.
Scatter chocolate morsels over nuts, then coconut.
Pour Eagle Brand condensed milk over.
Bake at 350\u00b0 for 25 minutes or until slightly browned on top.
Cool in pan 15 minutes.
Cut into bars.
Makes about 2 dozen.
No mixing.
Make right in baking pan.
Melt the butter in a 13 x 9-inch pan.
Pour cracker crumbs over butter.
Pat to make crust.
Add nuts, chips and coconut. Take the milk and pour over mixture, starting at edge.
Bake 20 minutes at 350\u00b0.
Mix with a pastry blender the flour, butter and powdered sugar.
Spread in 9 x 13-inch pan.
Bake 25 minutes at 350\u00b0.
Beat eggs and sugar together.
Add baking powder, salt, vanilla, nuts, coconut and cherries.
Spread over top of baked pastry.
Bake 25 minutes.
Cool and cut into bars.
>COCONUT
n wire racks.
Prepare Cookie Filling: In large mixing bowl
raham cracker crumbs and toasted coconut in a large bowl; stir