INGREDIENTS:

• 3 cups quick cooking oats
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 2 cups packed brown sugar
• 2 eggs
• 4 teaspoons vanilla extract
• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 cups semisweet chocolate chips
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.
2. In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.
3. In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla.
4. Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.
5. Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.

INGREDIENTS:

• 1/2 cup butter
• 2 (1 ounce) squares semisweet chocolate
• 1/3 cup white sugar
• 1 1/2 tablespoons pasteurized egg
• 1 cup rolled oats
• 1 1/2 cups flaked coconut
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar
• 3 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 2 1/2 tablespoons milk
• 1 tablespoon butter
• 2 (1 ounce) squares semisweet chocolate

DIRECTIONS:

1. In a saucepan, melt 1/2 cup butter or margarine with 2 squares chocolate. Remove from the heat, and stir in white sugar, egg, rolled oats, coconut, chopped nuts, and 1 teaspoon vanilla extract. Press mixture into a greased 9 inch square pan, and chill for 1 hour.
2. Combine confectioners’ sugar with 3 tablespoons softened butter, 1/2 teaspoon of the vanilla, and milk. Mix until it has an icing-like consistency, and spread it over the oat mixture in the pan. Chill for 1/2 hour.
3. Melt remaining 1 tablespoon butter or margarine with remaining 2 squares chocolate. Spread over the top of the bars. Chill for 4 to 5 hours.
4. Cut into squares using a hot knife; dip knife in hot water, and let it melt through the chocolate.

INGREDIENTS:

• 8 ounces almond paste
• 1 cup butter, softened
• 1 cup white sugar
• 4 eggs, separated
• 2 cups all-purpose flour
• 6 drops red food coloring
• 6 drops green food coloring
• 1/4 cup seedless red raspberry jam
• 1/4 cup apricot jam
• 1 cup semisweet chocolate chips, melted

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Line three 9×13 inch baking pans with parchment paper.
2. In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
3. Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
4. Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
5. Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.