CHOCOLATE
BARS
(Yield: 3 dozen)
3 cups rolled oats
2½ cups self-rising flour
1 cup butter or margarine, softened
2 cups firmly packed brown sugar
2 eggs
4 teaspoons vanilla extract
1½ cups semisweet chocolate morsels
1 14-ounce can condensed milk
2 tablespoons butter or margarine
½ cup chopped nuts
In a medium bowl, combine oats and flour; set aside.
Preheat oven to 350°F. Spray a 15x10-inch jelly-roll pan
with non-stick vegetable spray.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Beat in eggs and 2 teaspoons vanilla. Stir in flour mixture until
well blended.
In a small saucepan, over low heat, combine chocolate morsels, condensed
milk, and butter. Cook, stirring constantly, until chocolate and
butter melt and mixture is smooth. Remove from heat; stir in remaining
vanilla and nuts. Pat 2/3 of the oat mixture in the bottom of the
prepared jelly-roll pan. Spread chocolate mixture over the top; sprinkle
with remaining oat mixture.
Bake for 25 minutes. Cool in pan on a wire rack. Cut
into bars.
1 cup self-rising flour
1 cup graham cracker crumbs
2/3 cup sugar
¾ cup butter or margarine
2 eggs
1 14-ounce can condensed milk
½ cup cocoa powder
1½ teaspoons vanilla extract
½ cup flaked coconut
1 cup chopped pecans
In a large mixing bowl, stir together flour, cracker crumbs, and
sugar. Cut butter in until mixture resembles coarse crumbs.
Stir in 1 beaten egg. Press evenly on the bottom of an UNGREASED
13x9-inch baking pan.
Bake for 25 minutes or until golden brown.
In a large mixing bowl, beat condensed milk, cocoa, remaining egg,
and vanilla. Pour over the baked layer. Sprinkle with coconut,
then pecans.
Bake for 25 minutes or until set. Cool completely. Cut
into bars.
½ cup butter or margarine, cut into
small pieces
1 cup firmly packed brown sugar
2 tablespoons corn syrup
1 teaspoon vanilla extract
3 cups cocoa rice cereal
1 cup milk chocolate morsels
¾ cup sliced almonds
Preheat oven to 350°F. Line an 8x8-inch baking pan with
aluminum foil; spray lightly with non-stick vegetable spray.
Place butter in prepared baking pan; place in oven until melted.
Add brown sugar, corn syrup, and vanilla; stir to mix well. Add cereal;
stir until thoroughly coated. Place waxed paper on top and press
down gently but firmly.
Bake for 25 minutes or until entire surface is bubbly. Sprinkle
with chocolate morsels and let stand for 5 minutes. Spread softened
morsels over the top; sprinkle with almonds, pressing gently into the chocolate.
Refrigerate at least 1 hour before cutting into bars.
 
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