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Easter Magic Cookie Bars
1/2 cup margarine or butter
1 1/2 cups graham cracker crumbs
1 (14-ounce) can EAGLE BRAND�� Sweetened Condensed Milk (NOT
evaporated milk)
1 1/3 cups flaked coconut
1 cup chopped nuts
2 cups pastel colored candy-coated chocolate candies
Preheat oven to 350�.
Line a 13x9-inch baking pan with foil. Add butter to pan; place pan
in warm oven until butter is melted.
Sprinkle crumbs over butter; pour EAGLE BRAND� evenly over crumbs.
Top with remaining ingredients; press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Use foil to lift out
of pan.
Cut into bars. Or for egg shapes, cut with egg- or oval-shaped
cookie cutter. Store covered at room temperature.
Uses for Leftovers from Egg-Shaped Bars: Use as ice cream sundae
toppings; stir in vanilla pudding or vanilla yogurt; sprinkle on top
of sliced strawberries, canned peaches or pear halves; top with
whipped cream; stir in muffin batter; stir into ice cream shakes. |
