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FUDGE BARS | Linda DeJong
BASE:
1 ce margarine 1 ce. oatmeal
3/4 ce sugar 2 1/2 ce flour
3/4 ce brown sugar 3/4 tsp. baking soda
1 egg 2 tsp. vanilla
1 tspe salt
FILLING:
2 tsp. butter 1 can Eagle Brand milk
1 (6 oz.) pkg. chocolate
chips

Mix base and put 2/3 into a jelly roll pan. Spread on
filling, which has been melted in double boiler and cooled
slightly. Then sprinkle on remaining crumbs. Bake at 350° for
20 to 30 minutes or until light brown. ois

CHOCOLATE MARSHMALLOW BARS Nora VanVeen
1 (6 oz.) pkge chocolate chips 1 ce. icing sugar

1/2 ce butter 2 Ce miniature marshmallows

1 egg Graham wafers

Mix chips, butter, egg and icing sugar over low heat. When
melted, set aside and cool. Add marshmallows. Line 9 x 12 inch
pan with graham wafers. Cover with chocolate mixture.
Refrigerate and cute

HONEYMOON BARS Johanna VanVeen
BASE:

1 ce. flour 1/2 c. butter

2 T. brown sugar

FILLING: ,

2 eggs, beaten 1 tspe vanilla

1 1/2 c. brown sugar 3/4 ce coconut

1/2 ce flour 1/2 ce nuts

1/2 tsp. baking powder 3/4 c. chocolate chips

Mix base and bake 10 minutes at 350° in 9 x 13 inch pan.
Mix filling together and spread over first layer. Return to

oven and bake 15 to 20 minutes at same temperature. Cool and
cut into bars.