This week's Cookbook of the Week has us in the mood for sweet treats,
and with school back in session, lots of us will be packing up homemade
goodies in lunchboxes and fixing special desserts for our families.
Help us gather up all the best decadent delights and tell us...
What's YOUR favorite SWEET TREAT recipe?
Share 'em all in today's Recipe Round-Up.
This delicious treat was shared by Roberta Lind who was stationed with her family in England at the time of her contribution. It's easy to customize to your tastes...just use YOUR favorite jam!
1-2/3 c. graham cracker crumbs
1/2 c. butter, melted
7-oz. pkg. flaked coconut
14-oz. can sweetened condensed milk
1 c. raspberry jam
1/3 c. chopped nuts
1/2 c. chocolate chips, melted
1/2 c. white chocolate chips, melted
Mix crumbs and butter together; press into a greased 13"x9" baking pan. Sprinkle with coconut; pour milk over the top. Bake at 350 degrees for 20 minutes; cool. Spread with raspberry jam; refrigerate 3 to 4 hours. Sprinkle with nuts; drizzle with melted chocolates. Chill until serving; cut into small bars. Makes 2 dozen.
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