Graham Cracker Crumbs
Vanilla Wafer Crumbs
Chocolate Wafer Crumbs
Animal Cracker Crumbs
Sugar Cookie Crumbs
COLUMN B.
(2 cups of)
Chocolate Chips
Butterscotch Chips
Peanut Butter Chips
Raisins (regular or golden)
M&M's (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 butter 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 butter.
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.
Hannah's 1st Note: Make sure you cut these cookie bars before you refrigerate them. They harden in the refrigerator and they'll be very difficult to cut.
Hannah's 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 Hershey's)
stick salted butter, melted ( cup, 2 ounces, pound)
2 cups milk chocolate chips (I used a 12-ounce package of
Ghirardelli milk chocolate chips)