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.

Do you like this page? Please tell a friend! Name E-mail You: Friend: Your message: Get your own FREE referral system!