Melt butter and mix into cracker crumbs and sugar.
Press into a 9 x 13-inch pan.
Bake in 400\u00b0 oven for 7 to 10 minutes.
Mix remaining ingredients together except Hershey bars and spread over baked crust.
Bake 10 minutes.
Place Hershey bars on top while bars are hot, then spread chocolate when melted.
Mix first 3 ingredients and bake 10 minutes at 350\u00b0.
Mix next 2 ingredients and carefully put over top of the crust.
Bake 10 minutes at 350\u00b0.
Remove from heat and top with 5 or 6 Hershey bars.
wire rack. Cut into bars. Yields 16 large
Mix 2 cups of crushed graham crackers, 1/2 cup of sugar and 1/4 cup of melted butter.
Spread in pan.
Bake 10 minutes in 350\u00b0 oven.
Take out and pour on 1 (14 ounce can) of sweetened condensed milk (if you like gooey bars, add another can).
Sread 2 cups of coconut over milk.
Bake 10 minutes in 350\u00b0 oven.
Turn off oven.
Spread 1 package of chocolate chips over bars and let chocolate melt in oven.
When melted, spread evenly.
n small balls or make bars about the size of your
Combine butter, graham cracker crumbs and sugar.
Press into a 9 x 13 in. pan.
Bake for 10 minutes in a 350 degree oven. Combine coconut and condensed milk and spread over baked crust and bake for another 15 minutes.
Remove from oven.
Lay unwrapped chocolate bars on top and spread as the chocolate melts.
Cool before cutting.
Tastes like a Mound candy bar.
Mix together sugar,graham crackers,& melted butter or margarine.
Spread in a jelly roll pan and bake for 15 minutes at 350 oven.
While in oven, mix together the Eagle Brand milk and coconut.
Put this mixture on graham cracker crust and bake another 15 minutes or golden brown.
Then mix frosting and put on bars.
Cut into bars when cool.
Mix first three ingredients and pat in 9x13 pan. Bake 15 minutes at 350\u00b0. Spread coconut evenly over top. Pour Eagle Brand milk over the coconut. Bake for 15 minutes. Add chocolate chips evenly over top and return to oven for 10-15 minutes. Cut into bars when cool.
nd drizzle on top of bars.
Let chocolate firm and
Mix Eagle
Brand milk, confectioners sugar and coconut. Form or shape into
bars
or
balls and chill.
Melt 12 ounces chocolate chips and 1/3
of
a
block
of
paraffin
in double boiler.
Dip each bar or ball in chocolate mixture.
hour.
Cut into bars.
hour.
Cut into bars.
Mix graham crackers, butter and sugar; press in ungreased 9 x 13-inch pan.
Bake 10 minutes at 350\u00b0.
While still warm, spread mixture of Eagle Brand milk and coconut.
Bake 12 minutes at 350\u00b0. Frost with chocolate frosting, candy bars or chocolate chips.
Mix first 3 ingredients together and press in a 9 x 13-inch pan.
Bake at 350\u00b0 for 10 to 12 minutes.
Mix next three ingredients together and place on top of crumb mixture.
Bake at 350\u00b0 for 10 to 12 minutes. Melt chocolate in microwave.
Spread on top.
Cool and cut into squares.
Combine graham cracker crumbs, butter and sugar; spread in 12 x 9 x 2-inch pan.
Bake at 350\u00b0 for 10minutes.
Combine coconut and milk; spread over graham cracker mixture.
Bake at 350\u00b0 for 15 minutes.
Let cool.
Melt chocolate chips and peanut butter together; spread on top of coconut mixture.
Chill until firm. Cut into bars.
Mix crumbs, sugar and butter with fork.
Line a 9 x 13-inch pan with mixture.
Bake for 10 minutes at 350\u00b0.
br>Cool and cut into bars.
br>Next form the candy bars: Line cookie sheets with wax
Prepare chocolate pudding according to package directions. When thick and boiling, add cake mix (dry) and mix thoroughly.
It will be very thick and almost mealy.
Press into an ungreased 9 x 13-inch pan.
Top with chocolate chips, sprinkled evenly.
Cook at 375\u00b0 for 20 minutes.
Cool and cut into bars.
Heat oven to 350\u00b0.
Grease a jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
Mix brown sugar, oil and eggs in a large bowl with spoon until smooth.
Stir in remaining ingredients, except Honey Glaze. Spread mixture in pan with spatula, patting evenly with hand. Bake just until center is set, but not firm, 17 to 22 minutes; cool 15 minutes.
Drizzle evenly with Honey Glaze.
Bars can be stored, tightly covered, for up to 2 weeks, or wrap bars tightly in moisture-proof wrap and freeze up to 6 months.
Makes 40 bars.