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INGREDIENTS

Base
• 1 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 teaspoon salt
• 1/2 cup rolled oats(twenty minute type)
• 1/2 cup margarine(solid type or butter)

Filling

• 1/4 cup white sugar
• 1 tablespoon flour
• 1/2 cupchocolate syrup (Hershey’s)
• 1/2 cupsmooth peanut butter
• 1 (3ounce)package cream cheese

DIRECTIONS

1. Base:.
2. Preheat oven to 350°.
3. Combine flour, brown sugar, salt, oats, and butter well.
4. Reserve out 1 cup for the top and set aside.
5. Press remainder into a ungreased 9-inch square pan.
6. Filling:.
7. Combine all well until smooth.
8. Spread evenly over the base.
9. Sprinkle the reserved one cup of base mixture over top of filling.
10. Bake 350° for 30 to 35 minutes.
11. Remove and cool then cut into squares.

INGREDIENTS

• 1/2 cup soft butter
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cupsmashed bananas
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cupbaking cocoa
• 1 (15ounce)containercream cheese frosting

DIRECTIONS

1. Preheat oven to 350°.
2. Grease a 9×13 pan.
3. In a large bowl cream butte and sugar.
4. Add egg and vanilla.
5. Mix well.
6. Blend in bananas.
7. In another bowl combine flour, salt, and baking powder.
8. Add this to creamed mixture.
9. Mix well.
10. Divide batter in half.
11. Add half to your greased pan.
12. Add the cocoa powder to the other half.
13. Mix well.
14. Drop by spoonfuls on top of the batter in pan.
15. Swirl with a knife.
16. Bake for 25 minutes or until knife comes out clean.
17. Cool completely.
18. Frost if you you choose, or top with powdered sugar.

INGREDIENTS

• 1 1/2 cups graham cracker crumbs(very finely crushed)
• 2 cups powdered sugar
• 11 tablespoons butter, melted
• 1 cup creamy peanut butter
• 1 cupmilk chocolate chips

DIRECTIONS

1. Mix the crumbs and sugar (sifted is better).
2. Add the melted butter and peanut butter.
3. Mix well and press into a 9×13 inch pan.
4. Melt the chocolate chips in microwave on 70% (about a minute 15 seconds in mine.).
5. Spread chocolate over the bars.
6. Refrigerate till hard, then take out about 15 minutes before you want to cut them, so the frosting won’t crack.

INGREDIENTS

• 1 cup butter, room temp
• 1 cup granulated sugar
• 1 egg yolk
• 1 teaspoon vanilla
• 2 cups all-purpose flour, sifted
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 4-6 Hershey Bars
• 1/2 cup chopped walnuts

DIRECTIONS

1. Whisk together dry ingredients.
2. Cream butter.
3. Add sugar, egg yolk, and vanilla.
4. Spread batter (dough will be crumbly, but it will come together when you press it in the pan) evenly in a greased 9 x 13 pan.
5. Bake at 350 degrees for 25-30 minutes.
6. Place Hershey bars on top of bars and gently spread with a knife until melted.
7. Sprinkle chopped nuts on top.

INGREDIENTS

• 1 (14ounce)packageKraft caramels
• 1/3 cup evaporated milk
• 1 (18ounce)packageGerman chocolate cake mix
• 3/4 cup melted butter
• 1/3 cup evaporated milk
• 1 cup chopped pecansor walnuts
• 6 ounces chocolate chips

DIRECTIONS

1. Combine caramels and the first 1/3 cup evaporated milk.
2. Cook over low heat until melted.
3. Grease and flour 13×9 inch pan.
4. In a large bowl combine cake mix, butter, second 1/3 cup evaporated milk, and nuts.
5. Stir until dough holds together.
6. Press half of the dough on the bottom of the pan, bake for 6 min at 350 degrees.
7. Sprinkle chocolate chips over crust.
8. Spread caramel over crust.
9. Press the last half of cake mixture gently on top of the caramel.
10. Bake for 15-18 minute.
11. Cool slightly and refrigerate.
12. Cut into squares and serve with cool, creamy milk!