INGREDIENTS:
1/2 c. butter
1 1/2 c. graham cracker crumbs
1 can Eagle Brand milk
1 pkg. (6 oz.) semi-sweet chocolate chips
1 can (3 1/2 oz.) flaked coconut
1 c. chopped nuts
DIRECTIONS:
In 13×9 inch pan melt butter. Remove from heat. Sprinkle crumbs over butter. Pour condensed milk over crumbs evenly. Top with chocolate chips, coconut and nuts. Press down firmly. Bake at 350 degrees for 25 minutes. Cool.
INGREDIENTS:- 3/4 c. soft butter 2 c. brown sugar 2 eggs 2 1/2 c. Bisquick 3 c. oatmeal (quick oats) 2 tsp. vanilla 1 (12 oz.) bag chocolate chips 1 can sweetened condensed milk 2 tbsp. butter 1 1/2 c. chopped almonds DIRECTIONS:- Mix butter, brown sugar, eggs, Bisquick, and oats in a bowl until crumbly but well blended. Pat 2/3 of the mixture into a greased 13 x 10 x 1 pan. In saucepan, over medium heat, add the sweetened condensed milk, chocolate chips, and butter and vanilla. Cook until chips are melted. Add 1/2 cup nuts. Smooth chocolate mixture over cookie base in pan. Drop remaining oat cookie mixture by teaspoon over chocolate layer. Sprinkle remaining cup of chopped almonds over top and press nuts into mixture (lightly). Bake at 350 degrees for 30 minutes. Cool and cut into bars.
INGREDIENTS:
1 stick butter
1 heaping c. graham cracker crumbs
1 pkg. (16 oz.) chocolate chips
1 pkg. (6 oz.) butterscotch
1 c. coconut
1 c. chopped walnuts
1 can Eagle Brand milk
DIRECTIONS:
Melt 1 stick butter in a 13 x 9 inch pan. Sprinkle 1 heaping cup of graham cracker crumbs over butter. Next sprinkle evenly 1 package (16 ounce) chocolate chips. Sprinkle 1 (6 ounce) bag of butterscotch chips evenly over chocolate chips. Then sprinkle 1 cup of coconut and 1 cup walnuts (chopped) evenly over mixture. Finally pour 1 can Eagle Brand milk over mixture, evenly. Bake at 325 degrees for 20 minutes. Cool. Keep refrigerated.