Mix together in large bowl:
1 c. butter, softened
4 eggs
Combine in separate bowl:
2 c. sugar
1 c. cocoa
½ c. chocolate chips
1 c. flour
½ t. salt
1 c. nuts (optional)
Add to butter mixture and beat until smooth. Bake in greased 13×9 inch pan at 325 for 30-40 minutes.
Cream together until light and fluffy:
1 c. butter
2 c. brown sugar
Beat in:
2 eggs
2 t. vanilla
Combine into creamed mixture:
3 c. oats
2 ½ c. flour
1 ½ t. salt
1 t. baking soda
Press two-thirds of oat mixture into a greased 15×10 in. baking pan.
1 can (14 oz.) sweetened condensed milk
2 T. butter
2 c. chocolate chips
Cook and stir over low heat until chocolate is melted.
Remove from the heat; stir in:
1 c. chopped walnuts
2 t. vanilla
Spread over crust. Sprinkle with remaining oat mixture.
Bake at 350 for 25 minutes or until golden brown. Cool on a wire rack. Cut into squares.
Mix and press into 9×13 pan:
2 c. graham cracker crumbs
½ c. melted butter
Mix and spread over crust:
2 c. coconut
1 can sweetened condensed milk (14 oz.)
Bake at 350 for 15 minutes or until browned. Melt and spread over baked stuff:
12 oz. chocolate chips
¼ c. peanut butter (optional)
Stick in fridge until completely cooled. Cut into squares. Enjoy!
