1/2 cup (1 stick) unsalted butter OR margarine
1 1/2 cups graham cracker crumbs
1 cup sweetened flaked coconut
1 cup white chocolate chips
1 cup butterscotch OR semisweet chocolate chips
1 (14 oz) can sweetened condensed milk
1 cup chopped walnuts, pecans, or pistachios

preheat the oven to 350 degrees.

place the butter or margarine in a 9″x13″ baking pan and heat in the oven just until it melts.sprinkle the graham cracker crumbs over the butter, stir, and then spread evenly over the bottom of the pan. sprinkle the coconut over the graham cracker crumbs. being careful to keep the layers separate, sprinkle the white chocolate chips evenly over the coconut flakes, then sprinkle the butterscotch chips over them. drizzle the condensed milk over the chips. finally, scatter the nuts evenly over the mixture.

bake in the center of the oven for 30-35 minutes, or until the bars are just firm to the touch. remove the pan to a wire rack to cool completely.

using a sharp knife, cut into bars.

makes 30 bars

1/2 cup margarine
1 1/2 cups graham cracker crumbs
1 (14 oz) can sweetened condensed milk
1 (6 oz) pkg semisweet chocolate pieces
1 1/2 cups flaked coconut
1 cup chopped nuts

preheat oven to 350 degrees (or 325 degrees if you are using glass). place margarine in a 9″x13″ pan and place in the warm oven to melt. sprinkle the graham cracker crumbs over the melted margarine. mix well and press into the pan. pour the milk over the crust mixture. top evenly with remaining ingredients. bake for 30 minutes. cool and serve.

20 cups popped popcorn (discard any unpopped kernels)
2 cups sugar
1/2 cup light corn syrup
1 1/2 cups water
1/4 tsp salt
1 tsp distilled white vinegar1 1/4 tsp vanilla
2 cups mini semisweet OR white chocolate chips

preheat the oven to 325 degrees.

put the popped corn in a large heatproof bowl and place in the oven to keep crisp.

in a small heavy sacuepan, combine the sugar, corn syrup, water, salt, and vinegar and cook over medium-high heat until the sugar dissolves. stir, and continue cooking until the mixture reaches 250 degrees (firm ball stage) on a candy thermometer. stir in the vanilla.

pour the hot syrup over the hot popped corn in a slow steady stream. mix well, stirring and tossing with a wooden spoon, until all the corn is coated with the syrup, then mix in the chocolate chips. with clean hands, shape the popcorn mixture into balls about 3″ in diameter (the size of a baseball). set on a platter or sheet of waxed paper to firm up.

makes 18-20 balls

4 (2.05 oz) milky way bars
3/4 cup butter OR margarine, divided
3 cups rice krispies cereal
1 cup milk chocolate chips

in the microwave or in top of a double boiler, melt the milky ways and 1/2 cup of the butter, stirring occasionally until smooth. stir in rice krispies until well blended. press into a greased 11″x7″ pan.

melt chocolate chips and remaining 1/4 cup butter or margarine, stirring until smooth. remove from heat and spread over the top of the bars. refirgerate for 1 hour, or until firm; cut into squares.

CRUST:

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup 10x sugar
1 1/2 cups flour

CREAM CHEESE & CRANBERRY FILLING:

1 (8 oz) pkg cream cheese, cut into pieces, at room temperature
1 (14 oz) can sweetened condensed milk
1/4 cup freshly squeezed lemon juice
2 tbs cornstarch
1 tbs light brown sugar
1 (16 oz) can whole cranberry sauce

TOPPING:

1/3 cup flour
2 tbs light brown sugar
1/4 cup (1/2 stick) unsalted butter, cut into small pieces and chillled
1 cup finely chopped walnuts OR almonds

preheat the oven to 350 degrees. spray or grease a 9″x13″ baking pan.

prepare the crust. in a medium bowl, using an electric mixer, cream the butter and 10x sugar for 2 minutes, or until light. beat in the flour until the dough resembles coarse crumbs.

press the dough evenly into the bottom of the prepared pan. bake in the center of the oven for 20-25 minutes, or until the crust begins to color.

meanwhile, prepare the filling. in another medium bowl, using the electric mixer, beat the cream cheese until fluffy. beat in the condensed milk and lemon juice. pour the filling over the hot baked crust.

in a small bowl, combine the cornstarch and brown sugar. stir in the cranberry sauce. spoon the mixture evenly over the cheese layer.

prepare the topping. in a medium bowl, mix together the flour and brown sugar. cut in the butter to make coarse crumbs. stir in the nuts. sprinkle evenly over the cranberry layer.

bake until the topping is golden, about 25-30 minutes. remove to a wire rack to cool completely.

using a small sharp knife, cut into bars.

makes 24 bars

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups rice krispies
1/2 cup peanuts
1 (6 oz) pkg semisweet chocolate chips
1 (6 oz) pkg butterscotch morsels

mix together the sugar and light corn syrup; bring to a boil in a 3-qt saucepan. remove from heat; blend in the peanut butter, rice krispies, and peanuts. press into a buttered 9″x13″ pan. melt chocolate chips and butterscotch morsels over very hot (not boiling) water. spread over top of cereal mixture. chill for 5 minutes or until top is firm. cut into squares.