Turtle shortbread bars

1 c. flour
1/2 c. b. sugar firmly packed
1/2 c. butter
1 14oz can sweetened condensed milk (make sure it is sweetened and not just condensed)
2 tsp vanilla
2 c. chopped pecans
1 c. coconut
20 vanilla caramels
2 tbsp milk
1 c. milk or semi sweet chocolate chips

For crust stir together flour and brown sugar cut in butter; until crumbly. press into a 9x13 pan and bake for 15 min. Stir the 2 tsp vanilla into the can of sweetened condensed milk evenly sprinkle both pecans and then coconut over baked crust. Pour milk/vanilla evenly over the nuts; Bake an additional 25-30 mins or until filling is set. Meanwhile in a small sauce pan just melt the caramels with the 2 tbsp milk. While the bars are still quite warm drizzle the melted caramel/milk over top and then sprinkle on the choc. chips... cool completely and then enjoy!

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no-bake macaroons:

INGREDIENTS
2 cups white sugar
1/2 cup milk
1/2 cup margarine (or butter)
3 cups rolled oats
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup flaked coconut



DIRECTIONS
In a saucepan over medium heat, combine sugar, milk, and margarine. Bring to a boil, stirring occasionally, then boil for 5 minutes. Remove from heat and working quickly stir in the oats, vanilla, cocoa and coconut... spoon onto waxed paper and allow to cool for at least an hour. Store in an airtight container.


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Box Cake Cookies

One box of cake mix (chocolate, or other)
2 eggs
1/2 cup of cooking oil
(any extra's you like such as nuts, chipits, mini m&m's)

beat eggs well, mix in oil add extra's and then slowly mix in cake mix. Roll into 1 - 1 1/2 in balls and place on an ungreased cookie sheet.
Bake at 350 for 10-12 minutes.
Yield: 3 - 4 dozen

I would definitely try it..mouth watering..

Someone mentioned twix bars, and reminded me of these:

Caramel Toffee Squares
1 1/4 cups all purpose flour 300 mL
1/4 cup granulated sugar 50 mL
1/2 cup butter 125 mL
2 tsp more butter 10 mL
1/2 cup butter 125 mL
1/2 cup brown sugar, packed 125 mL
2 tbsp corn syrup 25 mL
1/2 cup sweetened condensed milk 125 mL
2 cups semi-sweet chocolate chips 500 mL

Bottom Layer: Crumble first 4 ingredients well. Pack into ungreased 9 x 9 inch (22 x 22 cm) pan. Bake in 350°F (180°C) oven for 20 minutes.

Second Layer: Combine next 4 ingredients in a heavy (or large pyrex/microwave safe measure. nuke on high 5-8 minutes and then stir well) saucepan. Bring to a boil over medium heat. Boil 5 minutes, stirring constantly as it burns easily. Remove from heat. Beat with spoon slowly until it shows signs of thickening. Pour over bottom layer.

Third Layer: Melt chocolate in a saucepan over low heat or over hot water. Pour over second layer. Chill. Cut into 36 squares.

Source: Company's Coming 150 Delicious Squares Cookbook by Jean Pare. Published in 1981 by Company's Coming Publishing Limited.

Bourbon Fudge

INGREDIENTS:

2 cups Semi-sweet chocolate chips

1 can 14oz sweetened condensed milk

1/4 cup Maker's Mark

1/2 teaspoon Orange extract

1 pk 3/4oz slivered almonds

Combine chocolate chips and milk in large bowl and cover loosely.

Cook in microwave for 3 minutes on High.

Remove from microwave and stir until smooth.

Add bourbon and orange extract; mix well.

Grease an 8 inch square pan and sprinkle bottom of pan with almonds.

Pour mixture in pan; let stand until firm or chill in refrigerator.

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TOLL HOUSE MUD BARS

1 c. plus 2 tbsp. all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. firmly packed brown sugar
1/2 c. butter, softened
1 tsp. vanilla extract
1 egg
1 (12 oz.) pkg. (2 c.) Nestle Toll House semi sweet chocolate morsels, divided
1/2 c. chopped nuts

Preheat oven to 375 degrees. In bowl, combine flour, baking soda and salt; set aside. In bowl, beat brown sugar, butter and vanilla extract until creamy. Add egg; beat well. Gradually add flour mixture. Stir in 1 1/3 cup Nestle Toll House semi sweet chocolate morsels and nuts. Spread into foil lined 9 inch square baking pan. Bake 23 to 25 minutes.

Immediately sprinkle 2/3 cup Nestle Toll House semi sweet chocolate morsels over top. When morsels are shiny, spread evenly. When cool, chill 5 to 10 minutes to set chocolate. Makes 36 bars.