oom temperature.
7 Layer Magic Cookie Bar: add 1 cup butterscotch chips
emperature.
Variations; 7-Layer Magic Cookie Bars: Substitute 1 cup (6
oom temperature.
Chewy chocolatey cookie bars.
Hard to believe
n the preheated oven until cookie base is partly cooked, 8
Press two squares of dough together. Place in prepared muffin cups.
Bake for 20 to 24 minutes or until golden brown. Cool completely in pan on wire rack*. Center of cups will indent slightly upon cooling. With tip of butter knife, remove cookie cups from muffin pan.
Fill cookie cups as desired.
Yogurt & Fruit Cookie Cups: Top each with a spoonful of yogurt and cut-up fresh fruit of choice.
Preheat oven to 350\u00b0. Grease 9 in fluted tart pan with removable bottom. Press cookie dough in bottom. Bake 22 mins. Beat cream cheese, sugar and vanilla until smooth. Spread over cookie crust. Arrange fruit on top and chill for 1 hr.
Line a cookie sheet with aluminum wrap.
Put a layer of saltine crackers on top of this.
Bring to a rolling boil, brown sugar and margarine; boil for 3 minutes.
Pour mixture over crackers; bake at 350\u00b0 for 7 minutes.
Pour a large bag of milk chocolate chips on top of this, spread until melted.
Top with nuts and refrigerate.
Break when cold and tear off aluminum wrap.
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.
hopped Snickers and Skor/Heath bar candy bars among the apples
Melt margarine. Mix crumbs together and press into pan, 13 x 9-inch. Pour sweetened condensed milk evenly over crumbs.
Top evenly with remaining ingredients. Press down firmly.
Bake 25 to 30 minutes in 325\u00b0 to 350\u00b0 preheated oven (or until lightly browned). Cool thoroughly before cutting into bars.
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.
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.
Mix chocolate graham cracker crumbs and butter together in a small bowl. Press into a 9x13-inch baking pan. Sprinkle walnuts evenly on top. Top with dark chocolate chips, white chocolate chips, and coconut.
Drizzle sweetened condensed milk evenly over coconut layer. Drop spoonfuls of raspberry preserves on top so there will be some on each bar once baked and cut.
Bake in the preheated oven until lightly golden, 20 to 30 minutes. Let cool until set, about 1 hour. Cut into 6 columns and 3 rows to make 18 bars.
Preheat oven to 350\u00b0.
Note:
You can add additional chips and/or nuts, if desired. You can substitute chocolate chips with peanut butter or butterscotch chips; walnuts with peanuts or pecans or create your own mixture.
Preheat oven to 350\u00b0 (325\u00b0 for glass dish). In 13 x 9-inch baking pan, melt butter in oven. Sprinkle graham crackers over butter; pour Eagle Brand evenly over crumbs. Top with remaining ingredients. Press down firmly with fork. Bake 25 minutes or until lightly browned; cool. Chill if desired. Cut into bars or diamonds. Store, covered, at room temperature.
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.
Preheat oven to 350\u00b0.
In 13 x 9-inch pan, melt margarine. Sprinkle crumbs over margarine.
Pour milk over crumbs.
Top evenly with remaining ingredients.
Press down gently.
Bake 25 to 30 minutes.
Cool thoroughly before cutting.
Store loosely covered at room temperature.
Yields 24 bars.
Preheat oven to 300\u00b0F.
Butter a 9-inch pie plate. Melt butter and pour over graham cracker crumbs and toasted coconut in a large bowl; stir until combined. Cool slightly and press with your hands into the bottom and sides of the buttered pie plate.
Refrigerate the crust for 15 minutes, then bake for 10 minutes or until golden brown. Cool for at least 20 minutes while preparing filling.
Increase the oven temperature to 325\u00b0F If doing the peanut butter version of this pie, spread slightly melted soft peanut butter evenly on ...
br>Sprinkle 2 Tablespoons Poultry Magic all over the chicken pieces