Recipies

 

2

cups crushed peanut butter sandwich cookies (about 20)

 

 

3

tablespoons butter or margarine, melted

 

 

1 1/4

cups lightly salted dry roasted peanuts, chopped

 

 

1

cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

 

 

1

cup flake coconut

 

 

1

can (14-oz.) CARNATION Sweetened Condensed Milk

 

 

 

 

 

  

These bars will make your taste buds crazy! A must-try treat.

      

Estimated Times

Preparation Time

10 mins.

PREHEAT oven to 350°F. Grease a 13x9-inch baking pan.

COMBINE cookie crumbs and butter in small bowl; press onto bottom of pan. Layer peanuts, chocolate chips and coconut over crumb mixture, drizzle sweetened condensed milk evenly over top.

BAKE for 20 to 25 minutes or until coconut is golden brown. Cool completely in pan on wire rack.Cooking Time

25 mins.

 

 

2 1/4

cups all-purpose flour

 

2/3

cup NESTLÉ TOLL HOUSE Baking Cocoa

 

1

teaspoon baking soda

 

1/4

teaspoon salt

 

1

cup (2 sticks) butter or margarine, softened

 

3/4

cup granulated sugar

 

2/3

cup packed brown sugar

 

1

teaspoon vanilla extract

 

2

large eggs

 

2

cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Premier White Morsels

 

Preparation Time

8 mins.

Cooking Time

11 mins.

Carnation Peanut Butter Chocolate Layer Bars

PREHEAT oven to 350° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

 

 

 

 

Chocolate Snappers

 

1 3/4

cups flour

 

 

2

teaspoons baking soda

 

 

1

teaspoon ground cinnamon

 

 

1/4

teaspoon salt

 

 

3/4

cup (1 1/2 sticks) butter

 

 

1 1/2

cups granulated sugar

 

 

1

egg

 

 

1/4

cup light corn syrup

 

 

2

packets (1 oz each) NESTLÉ TOLL HOUSE Choco Bake Unsweetened Chocolate Flavor

 

 

 

 

 
 

PREHEAT oven 375 degrees.

COMBINE in a small bowl flour, baking soda, cinnamon, and salt.

COMBINE in a large bowl 1 cup sugar, egg and shortening, beating until creamy. Add in light corn syrup and liquid unsweetened chocolate envelopes.

STIR in the flour mixture and shape into 1" balls.



ROLL each ball in the remaining 1/2 cup sugar to coat and place on an ungreased baking sheet.

BAKE for 12 to 15 minutes

 

 

 

White Chip Meringue Desert Bars

2

cups all-purpose flour

 

1/2

cup powdered sugar

 

1

cup (2 sticks) butter, softened

 

2

cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Premier White Morsels

 

1 1/4

cups coarsely chopped nuts, divided

 

3

large egg whites

 

1

cup packed brown sugar

 

PREHEAT oven to 375° F.

FOR CRUST:
COMBINE flour and powdered sugar in a medium bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Press evenly onto the bottom of an ungreased 13 x 9-inch baking pan.

BAKE for 10 to 12 minutes or until set.

FOR TOPPING:
SPRINKLE morsels and 1 cup chopped nuts over the hot crust.

BEAT egg whites in a mixing bowl until frothy. Gradually add brown sugar. Beat until stiff peaks form. Carefully spread meringue over morsels and nuts. Sprinkle with remaining nuts.

BAKE For 15 to 20 minutes, or until golden brown. Serve warm or cool completely