Chocolate Caramel Bars
Crust:
1 c. flour
1/2 c. brown sugar
1/2 c. butter
Filling:
2 c. chopped pecans
1 c. flaked coconut
1 can (300ml) sweetened
condensed milk.
Topping:
1 pk. (227g) light caramels
2 tbsp. milk
1 c. semi-sweet chocolate
Method:
Combine flour and brown sugar.
Cut in butter until mixture is
crumbly. Press firmly into a
greased 13 x 9 cake pan. Bake
at 350 for 12 - 15 minutes. Sprinkle pecans and coconut over
crust. Spread condensed milk on top. Bake at 350 for 25
- 30 minutes. Cool for 10
minutes. Heat the caramels and milk over low heat, stirring
often until melted. Drizzle over filling. Sprinkle with chocolate
chips. Cool and cut into bars.
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Magic Chocolate Toffee Bars
1 1/2 c. semi-sweet chocolate
chips
3/4 c. flaked coconut
3/4 c. Skor toffee bits
1/2 c. sliced almonds
1 1/2 c. flour
1/3 c. granulated sugar
3/4 c. butter
1 can (300 ml) Eagle Brand
condensed milk
Method:
Grease a 13 x 9 cake pan. Combine chocolate
chips, coconut, toffee bits and almonds. Set aside. Combine flour
and sugar. Cut in butter until crumbly. Press firmly into pan. Bake at 350
for 12 minutes. Pour Eagle Brand milk over crust. Sprinkle with chocolate
chip mixture. Press down firmly. Bake 25 - 30 minutes. Cool and cut
into bars.
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Chocolate Raspberry Layer Bars
Base:
1 c. flour
1/4 c. icing sugar
1/2 c. butter
Filling:
1/3 c. raspberry jam
1 c. white chocolate chips
4 oz. cream cheese
2 tbsp. milk
Topping:
1 c. semi-sweet chocolate chips
3 tbsp. butter
Method:
Grease a 9 in. square pan. Combine flour and icing sugar.
Cut in butter until crumbly.
Press firmly into pan. Bake at 375 for 15 - 18 minutes. Spread
jam on warm crust. Melt white chocolate chips. Beat cream cheese
and milk. Add melted chocolate. Spread evenly over jam. Chill
for 1 hour. Melt chocolate chips and butter over low heat
and spread over filling.
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