INGREDIENTS:

1/2 c. room temperature butter
1/2 c. light brown sugar
1 c. flour
1/2 tsp. baking soda
1/8 tsp. salt
1 c. rolled oats
3/4 c. fruit jam (only seedless raspberry jam for this recipe)

DIRECTIONS:

Heat the oven to 350 degrees. Butter an 8 inch square pan, line it with aluminum foil and then butter the foil. Mix all the ingredients together except the jam. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to 1/4 inch within the edge. Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake at 35-40 minutes. Allow to cool on wire rack before cutting.

INGREDIENTS:

1/2 c. butter
1/4 c. sugar
1/3 c. cocoa
1 tsp. vanilla
1 egg
2 c. graham crackers, crushed
1 c. coconut
1/2 c. chopped nuts

FILLING:

1/4 c. butter
1 tbsp. vanilla
4 tbsp. instant vanilla pudding
4 tbsp. milk
2 c. confectioners sugar

TOPPING:

3 oz. chocolate chips
2 tbsp. butter

DIRECTIONS:

1. Melt butter, add and mix sugar, cocoa, and vanilla.

2. Add and mix egg, graham crackers, coconut, and nuts.

3. Spread in greased 13 x 9 inch pan. Chill.

4. To make filling; cream butter, add vanilla pudding, milk, and sugar.

5. Spread filling over crumb mix. Chill.

6. Melt chocolate chips and butter. Spread over filling. Chill.

7. Cut into squares to serve.

INGREDIENTS:

1/2 c. butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 (6 oz.) pkg. semi-sweet chocolate morsels
1 (3 1/2 oz.) can flaked coconut (1 1/3 c.)
1 c. chopped walnuts

DIRECTIONS:

Preheat oven to 350 degrees (325 degrees for glass dish). In 13×9 inch baking pan, melt butter in oven. Sprinkle crumbs over butter; mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature.