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.
combine butter, syrup and candy bars, heat 5 1/2 minutes
br>Sprinkle 2 Tablespoons Poultry Magic all over the chicken pieces
ith the removal of the bars.).
Mix the graham crackers
f desired.
Cut into bars.
Store covered at room
Preheat oven to 350\u00b0 (325\u00b0 for glass dish).
In a 13 x 9-inch baking pan, melt margarine in oven.
Sprinkle crumbs over margarine.
Pour sweetened condensed milk evenly over crumbs (will cover completely).
Top with remaining ingredients; press down. Bake for 25 to 30 minutes or until lightly browned.
Cool completely before cutting into bars.
Preheat oven to 350\u00b0 (325\u00b0 for glass). In 13 x 9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients in order listed; press down firmly. Bake 25 minutes or until lightly browned. Cool. Chill, if desired. Cut into bars. Store, covered, at room temperature.
Preheat oven to 350\u00b0F (325\u00b0F for glass baking pan).
In small bowl, combine graham cracker crumbs and butter; mix well.
Press crumb mixture firmly on bottom of 13x9-inch baking pan.
Layer evenly with remaining ingredients;press down firmly with fork.
Pour condensed milk evenly over bars.
Bake 25 minutes or until lightly browned.
Cool.
Chilling whole pan in fridge makes cutting a breeze.
Cut into bars or diamonds.
Store leftovers covered at room temperature or freeze.
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
Preheat oven to 350\u00b0.
In a 13 x 9-inch pan, melt butter. Sprinkle crumbs over butter; pour milk over the crumbs.
Top evenly with chocolate chips, coconut and pecans.
Press down gently.
Bake for 25 to 30 minutes.
Cool and cut into bars.
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a saucepan or microwave; pour into a 9x13-inch baking dish, tilting to coat. Sprinkle on the graham cracker crumbs; press mixture with your hands to form a crust.
Layer the chocolate chips, butterscotch chips, coconut, and peanuts over the graham cracker crust. Pour the condensed milk over the layers.
Bake in preheated oven until edges begin to brown, about 20 minutes. Allow to cool before cutting into bars.
Preheat oven to 350\u00b0 (375\u00b0 for glass).
Melt margarine in a 13 x 9-inch pan in oven. Sprinkle graham cracker crumbs over melted margarine.
Pour condensed milk evenly over crumbs. Top with remaining ingredients in order:
chocolate chips, coconut and walnuts.
Press down. Bake 25 to 30 minutes until light brown. Cool.
Chill, if desired. Cut into bars and store at room temperature.
In 13 x 9-inch pan melt butter.
Remove from heat.
Sprinkle crumbs over butter.
Pour sweetened condensed milk equally over crumbs.
Top with chips, coconut and nuts.
Press down gently. Bake at 350\u00b0 for 25 minutes or until golden brown.
Cool; cut into 3 x 1 x 1/2 inch bars.
Melt butter in a 13 x 9-inch baking pan. Sprinkle crumbs over butter. Press together to make a crust.
Layer coconut and chocolate chips.
Top evenly with milk. Bake at 350\u00b0 until golden brown. Take out of oven and cut into bars.
Let cool a little, then take out of pan and place on serving dish to cool completely.
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.
oil and cut into 30 bars.
Combine graham crumbs with butter; press evenly onto parchment paper-lined 13 X 9\" (3.5 L) baking pan.
Combine condensed milk and bananas; pour evenly over crumb crust.
Top with chocolate, coconut and pecans; press down firmly.
Bake in preheated 350\u00b0F (180\u00b0C)* oven 20-25 minutes or until top is lightly browned.
Cool thoroughly and cut into bars.
Note: 325\u00b0F (160\u00b0C) for glass dish.
Preheat oven to 325\u00b0. Grease 12-cup Bundt pan. In 4-quart microwave-safe bowl, combine butter, syrup and Milky Way bars. Heat 5 to 5 1/2 minutes on Medium, whisking once. Whisk until smooth. Whisk in sugar, then buttermilk, vanilla and eggs. Stir in flour, cocoa, salt and baking soda. Pour batter in pan. Bake 1 hour and 30 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack 10 minutes. Loosen cake from pan; invert onto rack to cool.
Preheat oven to 350.
Melt margarine in a 9x13 glass dish. Sprinkle crumbs evenly over margarine.
Pour condensed milk evenly over crumbs.
Sprinkle morsels, coconut, and nuts evenly.
Press down lightly.
Bake 25 -30 minutes or until lightly brown.
Allow to cool before cutting into bars.
Melt butter in 9 x 13-inch pan.
Shake in cracker crumbs evenly.
Add milk as evenly as possible.
Sprinkle chocolate chips, nuts and coconut on top.
Bake at 350\u00b0 for about 30 to 35 minutes.
Cool and cut into bars.