~Marbeled Cheesecake Bars~

Prep Time: 20 Minutes
Makes 24 to 36 bars

The marble swirl of chocolate in these cheesecake bars add a festive touch!

2 cups firmly crushed creme-filled chocolate sandwhich cookies (about 24 cookies)

3 tbsp. margarine or butter, melted

3 (8-ounce) packages cream cheese, softened

1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)

3 eggs

2 tsp. vanilla extract

2 (1-ounce) squares unsweetened chocolate, melted

Preheat oven to 300º. Combine crumbs and margarine; press firmly on bottom of 13x9-inch baking pan.
In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs and vanilla; mix well. Pour half the batter evenly over prepared crust.
Stir melted chocolate into remaining batter; spoon over vanilla batter. With table knife or metal spatula, gently swirl through batter to marble.
Bake 45 to 50 minutes or until set. Cool. Chill. Cut into bars. Store covered in refrigerator.

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~Triple Layer Cookie Bars~

Makes 36 bars
Prep Time: 15 Minutes

Score a homerun with these triple layer cookie bars. One taste and you’ll discover a delicious creamy combination of coconut, peanut butter and chocolate. This unique cookie is sure to become one of your new classics!

1/2 cup margarine or butter

1 1/2 cups graham crackers crumbs

1 (7-ounce) package flaked coconut (2 2/3 cups)

1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)

1 (12-ounce) package semi-sweet chocolate chips

1/2 cup creamy peanut butter

Preheat oven to 350° (325° for glass dish). In 13x9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Top evenly with coconut then Eagle Brand.
Bake 25 minutes our until lightly browned. In small saucepan, over low heat, melt chips with peanut butter. Spread evenly over hot coconut layer.
Cool 30 minutes. Chill. Cut into bars. Store loosely covered at room temperature.
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