1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 (6-ounce) package almond brickle chips, or 6 (1 3/16-ounce) milk
chocolate-covered English toffee candy bars, cut into small pieces
1. Preheat oven to 375. In large bowl, combine oats,flour,peanuts,
sugar, baking soda and salt; stir in margarine until crumbly.
Reserving 1 1/2 cups crumb mixture, press remainder on bottom of
2. Bake 12 minutes. Meanwhile, in small mixer bowl, beat Eagle Brand
with peanut butter until smooth; spread evenly over prepared crust to
within 1/4 inch of edge. In medium bowl, combine reserved crumb mixture
3. Sprinkle evenly over peanut butter mixture; press down firmly. Bake
20 minutes or until golden brown. Cool. Cut into bars. Store loosely
***********************************************************************
2 cups (12 ounces) semi-sweet chocolate chips
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 to 1 1/2 cups coarsely chopped walnuts
1. Preheat oven to 350. In large saucepan,over low heat, melt 1 cup
chips with margarine; remove from heat.

2. Add biscuit mix, Eagle Brand, egg and vanilla. Stir nuts and remaining
1 cup chips. Turn into well-greased 13×9-inch baking pan.

We Will Write a Custom Essay Specifically
For You For Only $13.90/page!


order now

3. Bake 20 to 25 minutes or until brownies begin to pull away from sides
of pan. Cool. Sprinkle with confectioner’s sugar. Cut into bars. Store
tightly covered at room temperature.

***************************************************************************
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1. In large saucepan, combine cocoa, cinnamon and salt. Add
Eagle Brand; mix until smooth. Over medium heat, slowly stir in water,
coffee, brandy and rum. Heat through, stirring occasionally. Do not boil.
Bibliography: