Recipes from Enrichment (Oct 11)

Coconut Bars

½ cup margarine
½ cup chopped nuts
2 cups vanilla wafer crumbs
1 cup Coconut (sweetened) flakes
1 cup chocolate pieces
1 can condensed milk

Melt margarine in 13 inch baking dish, layer vanilla wafer crumbs, chocolate pieces, chopped nuts, and coconut over melted margarine. Pour condensed milk over all ingredients. Preheat oven to 350° and bake for 30 minutes. Cut into squares when completely cooked.

Shared by Vijente Davis

Chocolate Caramel Candy
1 c. (6 oz) milk chocolate chips
1/4 c. butterscotch chips
1/4 c. creamy peanut butter
Combine in a small sauce pan and melt over low heat. Spread onto the bottom of a lightly greased 9x13 pan. Refrigerate until set.

Filling:
1/4 c. butter or margarine
1c. sugar
1/4 c. evaporated milk
1 1/2 marshmallow creme
1/4c. creamy peanut butter
1 tsp. vanilla extract
1 1/2c. salted peanuts
Melt butter in heavy saucepan over med-high heat. Add sugar and milk and brin gto a boil. Boil and stir for 5 minutes. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Caramel Layer:
1 package (14 oz) caramels
1/4c. shipping cream
Combine the caramels and cream ina sauce pan; stir over low heat until melted and smooth. Spread over filling. Refrigerate until set.

Icing:
1c. (6oz.) milk chocolate chips
1/4c. butterscotch chips
1/4c. creamy peanut butter
In a clean saucepan combine chips and peanut butter, stir over low heat until smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1-inch squares. Store in the refrigerator. Yeild about 8 doz.

Shared by Sherrie Packard