Joanne Fluke's Lake Eden Cookbook Part 61

Joanne Fluke's Lake Eden Cookbook Part 61

Graham Cracker Crumbs


Vanilla Wafer Crumbs


Chocolate Wafer Crumbs


Animal Cracker Crumbs


Sugar Cookie Crumbs


COLUMN B.


(2 cups of)


Chocolate Chips


b.u.t.terscotch Chips


Peanut b.u.t.ter Chips


Raisins (regular or golden)


M&Ms (without nuts)


COLUMN C.


(1 and cups of)


Flaked Coconut (5 ounces)


Rice Krispies


Miniature Marshmallows


Frosted Corn Flakes (crumbled)


COLUMN D.


(1 cup of)


Chopped Walnuts


Chopped Pecans


Chopped Peanuts


Chopped Cashews


Melt the b.u.t.ter and pour it into a 9-inch by 13-inch cake pan. Tip the pan to coat the bottom.


1. Evenly sprinkle one from Column A over the melted b.u.t.ter.


2. Drizzle sweetened condensed milk over the crumbs.


3. Evenly sprinkle one from Column B on top.


4. Evenly sprinkle one from Column C on top of that.


5. Evenly sprinkle something from Column D over the very top.


Press everything down with the palms of your impeccably clean hands. Bake at 350 degrees F. for 30 minutes. Cool thoroughly on a wire rack and cut into brownie-sized pieces.


Hannahs 1st Note: Make sure you cut these cookie bars before you refrigerate them. They harden in the refrigerator and theyll be very difficult to cut.


Hannahs 2nd Note: Kids love to help make these cookie bars when they get to choose the ingredients.


OOEY GOOEY CHEWY COOKIE BARS.


Preheat the oven to 350 degrees F., rack in the middle position.


cup white (granulated) sugar


cup all-purpose flour (not sifted pack it down in the


cup when you measure it)


teaspoon salt


cup unsweetened baking cocoa63 (I used Hersheys)


stick salted b.u.t.ter, melted ( cup, 2 ounces, pound)


2 cups milk chocolate chips (I used a 12-ounce package of


Ghirardelli milk chocolate chips)