Can’t Leave Alone Bars
1 package (18 ¼ oz) white cake mix
2 eggs
1/3 cup vegetable oil
1 can (14 oz) sweetened condensed milk
1 cup (6 oz) semisweet chocolate chips
¼ cup butter, cubed
In a bowl, combine first three ingredients. With floured hands, press two0thirds of the cake mixture into a greased 13x9in pan. Set remaining cake mixture aside. Microwave the remaining ingredients uncovered on high for 45 seconds; stir. Microwave 45-60 seconds longer or until chips and butter are melted; stir until smooth. Pour over crust. Drop teaspoons full of the remaining cake mixture over the top. Bake at 350* for 20-25 minutes or until lightly browned. Cool before cutting.
Chocolate Revue Bars
CREAM together: 1 cup Butter, 2 cups Brown Sugar
ADD: 2 Eggs, 2 tsp. Vanilla
SIFT together the next three ingredients:
2 ½ cups Flour
1 tsp. Baking Soda
1 tsp. Salt
STIR dry ingredients into creamed mixture until blended, set aside.
3 cups Quick Cooking Rolled Oats
Filling:
1 15 oz. can Sweetened Condensed Milk (Eagle Brand)
1 12 oz. pkg. Chocolate Chips (2 cups)
1 Tbs. Butter
½ tsp. Salt
2 tsp. Vanilla
1 cup Chopped Pecans
IN heavy saucepan, over low heat, melt: milk, chocolate, butter and salt. Stir until smooth. Stir in vanilla and nuts.
PAT 2/3 of the oats mixture in bottom of jelly roll pan (I end up using my fingers for the corners). Spread the chocolate mixture over dough. Dot remaining oat mixture over the chocolate.
BAKE at 350 degrees, 25 to 30 minutes. Cool, cut into bars. Will freeze well.
Russian Tea Cakes
Mix together thoroughly:
1 cup soft butter
1/2 cup sifted confectioners sugar
1 tsp. vanilla
Sift together and stir in:
2 1/4 cups sifted flour
1/4 tsp. salt
Mix in 3/4 cup of finely chopped nuts.
Chill dough, roll into 1” balls. Place 2 ½” apart on ungreased cookie sheet. Bake until set, not brown. While still warm, roll in confectioners sugar. Cool. Roll in sugar again.
Bake at 400 degrees for 10 to 12 minutes.
Makes 4 dozen
...which would be my faves!!!
