Preheat oven to 350\u00b0 (325\u00b0 for glass dish).
In 13 x 9-inch baking dish, melt butter in oven.
Sprinkle crumbs over butter, pour Eagle Brand milk evenly over crumbs and top with remaining ingredients; press down firmly.
Bake for 25 to 30 minutes or until lightly browned; cool.
Chill if desired.
Cut into bars.
Store loosely covered at room temperature.
Makes 24 to 26 bars of cookies.
br>In large bowl, combine Eagle Brand, milk and vanilla. Add gelatin
Melt butter in pan and pour into a baking dish.
Follow with graham cracker crumbs and spread evenly.
Pour Eagle Brand milk evenly over crumbs.
Follow with coconut, chocolate chips and nuts.
Pat ingredients down to make even.
Bake at 375\u00b0 for 10 to 12 minutes or until coconut is browned.
Let cool slightly and cut into bars.
Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
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.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Combine Graham wafer crumbs with butter; press evenly onto parchment paper-lined 13x9-inch baking pan.
Combine Eagle Brand and bananas; pour evenly over crumb crust.
Top with chocolate, coconut, and pecans; press down firmly.
Bake in preheated 350F oven 20-25 minutes or until top is lightly browned. Cool thoroughly and cut into bars.
Melt margarine or butter. Sprinkle grahams in butter/margarine and press into buttered 8 x 8 pan. Layer coconut, chocolate chips, butterscotch chips and nuts over crust in order listed. Dribble condensed milk over top. Bake at 350\u00b0 for 30 minutes. (If glass pan is used, bake at 325\u00b0.) Watch closely so Magic Bars don't get too brown. When bars are done, condensed milk will appear yellow and chips should be slightly melted. Store at room temperature in airtight container.
Put first 5 ingredients in 9 x 13-inch pan in order listed. Pour over Eagle Brand milk.
Bake approximately 25 minutes at 325\u00b0.
Preheat oven to 350\u00b0.
Melt margarine.
Sprinkle graham crumbs on bottom of 13 x 9-inch pan.
Pour melted margarine over graham crumbs.
Pour Eagle Brand milk over crumbs.
Layer rest of ingredients.
Press gently.
Bake for 25 to 30 minutes.
Preheat oven to 350\u00b0 (325\u00b0 for glass dish).
In 13 x 9-inch baking pan, melt margarine in oven.
Sprinkle crumbs evenly over margarine.
Pour Eagle Brand milk evenly over crumbs.
Top with chips and press down firmly.
Bake 25 to 30 minutes or until lightly browned.
Cool and cut into bars.
Store, loosely covered, at room temperature.
Makes 24 to 36 bars.
ossible.
Microwave -- Add the Eagle Brand, flavored morsels on medium heat
Preheat oven to 350F (325F for glass dish).
In 13x9-inch baking pan, melt margarine in oven.
Sprinkle crumbs evenly over margarine; pour Eagle Brand evenly over crumbs. Top with chips; press down firmly.
Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.
Store loosely covered at room temperature.
Melt 1 cup margarine; stir in 1/4 cup cocoa.
Add water and bring to boil.
Remove from heat.
In large bowl, combine flour, brown sugar, baking soda, salt and cinnamon.
Add cocoa mix and beat well.
Stir in 1/3 cup Eagle Brand, eggs and vanilla.
Pour into jelly roll pan.
Bake 15 minutes or until done. In pan, melt remaining 1/4 cup margarine; stir in 1/4 cup cocoa and rest of Eagle Brand milk and powdered sugar.
Spread over warm cake.
Put Eagle Brand sweetened condensed milk, lemon rind, lemon juice and egg yolks into a mixing bowl.
Stir until mixture thickens.
Pour into chilled crumb crust or cooled pastry shell.
Preheat oven to 350\u00b0.
Use 8-inch square baking pan.
Place margarine in pan and melt in oven.
Take out and add in this order:
graham cracker crumbs, butterscotch morsels, chocolate chips.
Pour Eagle Brand sweetened condensed milk over top.
Bake at 350\u00b0
for 30 minutes.
Cool completely before slicing into bars.
Preheat oven to 350 degrees F. In large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan.
In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well.
Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.
inutes. Chill thoroughly. Cut into bars. Garnish as desired. Store loosely
resher! My family loves this recipe, and I use a ready
In large mixer bowl, beat cheese until fluffy.
Gradually beat in Eagle brand until smooth.
Stir in ReaLemon brand and vanilla. Pour into prepared crust.
Chill 3 hours or until set. Top with cherry pie filling before serving.
Refrigerate leftovers.
Makes one 9-inch pie.
Stir in 1/3 cup Eagle Brand, eggs and vanilla.
Pour
Melt the chocolate squares in the Eagle Brand. Add the cold water, vanilla and pinch of salt. Use small pan. Stir constantly until mixture thickens and becomes shiny. Pour immediately over cake.