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&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 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.

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 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)