INGREDIENTS

* 1/2 cup butter or margarine
* 1 1/2 cups graham cracker crumbs
* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
* 1 (12 ounce) package semisweet chocolate morsels
* 1 1/3 cups flaked coconut
* 1 cup chopped nuts

DIRECTIONS

1. Preheat oven to 350 degrees F (325 degrees for glass dish). In 13x9-inch baking pan, melt margarine in oven. Sprinkle crumbs over butter; pour EAGLE BRAND® evenly over crumbs. Layer evenly with remaining ingredients; press down firmly.
2. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.

YIELD 36 bars

SOURCE

EAGLE BRAND®

Here is a recipe for chocolate chip cookies that I got from my friend Daryl. The recipe is similar to the usual recipe, but he's changed a few things to make it even better.

Chocolate chip cookies

The secret is to make sure the butter is soft, but not melted, when you mix it in.

• 1/2 cup butter
  
• 1/2 cup brown sugar
  
• 1/4 cup white sugar
  
• 1 egg
  
• 1/2 teaspoon vanilla
  
• 1 cup, plus 2 tablespoons, all-purpose flour
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon baking soda
  
• 3/4 cup semi-sweet chocolate chips

Cream butter and sugar in a large mixing bowl. Beat in the egg and vanilla. Sift flour, salt and baking soda together and stir in. Finally, add the chocolate chips. Form small balls of dough on a cookie sheet and bake for about 10 minutes at 375 degrees. This recipe makes about 50 small cookies.