SWEET TREATS,

2 cups crushed vanilla wafers          1 cup powdered sugar
1 cup chopped peanuts                  4 cups whipped topping
1/2 cup melted butter                  2 sm pkgs instant
                                         chocolate pudding
8 oz. cream cheese                     3 cups milk
1/3 cup peanut butter                  1 sm chocolate candy bar

Mix vanilla wafer crumbs, 2/3 cups crushed peanuts and butter 
together.  Pat into 9X13 pan.  Bake at 350 for 10 minutes.  Cool. 
Mix cream cheese, peanut butter, and powdered sugar until smooth.
Fold in 2 cups of whipped topping.  Layer over crumb crust and
refrigerate. Meanwhile mix pudding and milk together.  Pour over 
layers in pan; refrigerate until set.  Spread remaining 2 cups 
whipped topping over pudding mixutre.  Top with remaining 
peanuts.  Grate chocolate bar over top.  Cover and place in 
freezer.  May be served frozen or thawed.

This dessert tastes just like a drum stick ice cream cone. 
It is delicious!  I like it best thawed.  




ROCKY ROAD FUDGE BARS
                            
BARS:
1/2 cups oleo    1 cup flour          1 oz. unsweetened chocolate
1 cup sugar      2 eggs               1/2 cups chopped nuts
1 tsp. vanilla   1 tsp baking powder

FILLING:
1-8oz pkg cream cheese(reserve 2oz for frosting)

1/2 cup sugar       2 Tablespoons Flour  
1 egg               1/2 tsp. vanilla
1/4 cup oleo       

6 oz. chocolate chips          1/4 cup chopped nuts

FROSTING:
2 cups miniature marshmallows               2 oz. cream cheese
1/4 cup oleo                                1/4 cup milk
1 tsp vanilla                               1 oz unsweetened chocolate
1 pound powdered sugar

Grease 13" x 9" pan. In large saucepan, over low heat, melt 
1/2 cup butter and 1 ounce of chocolate.  Add remaining BAR 
ingredients.  Mix well and spread in pan.

In small bowl, combine 6 ounces of cream cheese with next 5 
FILLING ingredients.  Blend until smooth and fluffy.  Stir in 
nuts  and spread over chocolate mixture.  If desired sprinkle
with chocolate chips.  Bake at 350* for 25-30 minutes, until 
toothpick inserted in center comes out clean.  Sprinkle with 
marshmallows and bake 2 minutes longer.

In large saucepan, over low heat, melt 1/4 cup butter, 1 ounce
chocolate and remaining 2 ounces of cream cheese and milk.  Stir
in powdered sugar and vanilla until smooth.  Immediately pour 
over marshmallows and swirl together.  Store in refrigerator.




HONEY GLAZED SNACK MIX
4 cups crispy corn cereal squares     1-1/2 cups mini pretzel twists
1 cup walnut or pecan halves          1/3 cup butter or margarine
1/4 cup honey                         1 teaspoon WATKINS Cinnamon
1 teaspoon WATKINS butter flavoring   1 teaspoon WATKINS Caramel Flavoring

In large bowl combine cereal, pretzels, and nuts.  In small saucepan, over
low heat, melt butter; stir in honey, Cinnamon, Butter Flavor, and Caramel
Flavor.  Pour over cereal mixture; toss to coat.  Spread on 15x10 jelly roll
pan. Bake at 350* for 12 to 15 minutes, stirring occasionally until glazed.
Cool slightly; spread on waxed paper.  Cool completely.  Store in tightly
sealed container.  Makes 6 cups

This recipe will soon be a family favorite.  Once you start
eating it you won't want to quit.



BANANA CHIP BARS
3/4 c. butter or margarine          2 tsp baking powder
2/3 c. sugar                        1/2 tsp. salt
2/3 c. brown sugar                  1 (6oz) pkg. chocolate chips
1 egg                               2 medium banana
2 cups flour        

Cream together butter, sugar and brown sugar until light and fluffy.
Add egg and vanilla,  beat well.  Stir in mashed bananas.  Sift 
together flour, baking powder and salt.  Add to cr4eamed mixture.
Beat until well combined.  Stir in chips.  Spread evenly into greased
and floured 9X13" pan.  Bake at 350 for 25-30 minutes.






SCOTCHAROO'S
1 cup sugar           1 cup light Karo syrup    1 cup Peanutbutter
6 cups rice cripies   1 cup chocolate chips     1 cup butterstotch chips

Bring to boil over low heat, sugar and Karo syrup, stirring constantly.
Boil 1 minute. Stir in peanut butter.  Mix well.

Pour over rice cripies cereal.  Press into buttered 9X13 pan.

In a small saucepan over very low heat melt chocolate chips with 
butterstotch chips, spread over rice crispy mixture as frosting.

Cool 



EASY LEMON BARS
CRUST:
1 cup oleo     2 cups flour     1/2 cup powdered sugan

Cut oleo into flour and sugar.  Pat into 9" X 13" pan.  Bake at
 350* for 15 minutes.

TOPPING:
2 cups sugar     5 Tablespoons lemon juice     1/2 teaspoon salt
4 beaten eggs    5 Tablespoons flour 

Mix all ingredients for only a minute or so, using electric 
mixer.  Pour onto baked crust.  Return to 350* oven for 25 
minutes.  Sprinkle with powdered sugar.  Cool and cut into bars.





DREAM BARS
3/4 cup butter or oleo                      1/2 tsp baking powder
3/4 cup brown sugar                         1 1/2 cup shredded coconut
1 1/2 cup flour                             1 cup chopped walnuts
2 eggs, well beaten                         1 tsp. vanilla
1 cup brown sugar                           1/4 tsp. salt
2 tablespoons flour

Mix first 3 ingredients like until fine crumbs.  Pat into a 
9X13-inch pan.  Bake at 350* for 15 minutes or until light brown.

Mix remaining ingredients and pour over the baked mixture. Return
to oven and bake 12-15 minutes or until light brown.  Cool and 
cut into squares.









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