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Mix together first 3 ingredients snd press evenly into 8x13 inch pan. Bake 10 minutes at 350 degrees.
Mix together remaining ingredients and pour into baked crust. Return to oven and bake 20 minute* Cool and cut into bars.
Butterscotch Cheesecakp Bars
6-ounce package butterscotch morsels
5 tablespoons butter
1V4 cups graham cracker crumbs
8 ounces cream cheese, softened
Vi cup sugar
2 eggs
2 tablespoons flour
1 tablespoon lemon juke
Melt butterscotch morsels over low heat. Remove from heat and stir in graham cracker crumbs. Set aside V4 cup of mixture and press remainder into ungreased 8x8x2 inch pan. Bake in preheated 360-degree oven for 10 minutes.
Combine cream cheese and sugai'; beat until smooth. Blend in eggs, flour and lemon juke. Spread over hot baked cru*t- Sprinkle reserved crumb mixture mi top. Return to oven and bake 26-28 npnutfs. ,Coo| and cuf, info squares. Store in refrigerator.
Pecan Tarts
Pastry: 8 cups flour
114 teaspoon salt
V« cup com oil
4V4 tablespoon cold water
Mix together flour and salt in mixing bowl Blend in oil with fork. Sprinkle all water on top and mix well Press firmly into ball with hands. Wipe table top with damp cloth and place a piece of aluminum foil 12 inches square on dampened surface. Divide pastry in half and place one piece on foil. Flatten slightly, cover with waxed paper and roll out with rolling pin to cover the foil completely. With knife mark off 28 squares.
Magic Cookie Bars
114 cups com flakes (crushed)
3 tablespoons sugar
14 cup margarine, melted
1 cup semi-sweet choc, morsels
114 cups flaked coconut
1 cup chopped walnuts
1 can sweetened condensed milk
Combine com flakes, sugar and margarine in 13”x9”x2" pan, mix thoroughly. With back of tablespoon, press mixture evenly and firmly in bottom of pan to form crust. Scatter chocolate morsels over crust. Spread coconut evenly over chocolate morsels. Sprinkle walnuts over coconut. Pour sweetened condensed milk evently over walnuts. Bake at 350 degrees about 28 minutes or until lightly browned around edge. Cut into bars.
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