Caramel Layer Squares 14 oz pkg. caramels 3/4 c melted butter 1/3 c evaporated milk 1/3 c evaporated milk 1 German chocolate cake mix 1 c chopped nuts Cook caramels and 1/3 c milk over low heat, stirring until caramels are melted.  Keep warm. Combine other ingredients in large bowl.  By hand, stir until dough holds together.  Put 1/2 dough into pan.  Bake at 325f for 5 minutes.  Remove from oven and spread 6 oz pkg. chocolate chips on dough.  Spread caramel mixture next.  Crumble reserved dough over caramel mixture.  Bake additional 15 minutes.  Cool completely before cutting. Chewy Fruit Cake Bars 2 c Bisquick baking mix 1 c snipped dates 2 T milk 1 c chopped nuts 1/4 c firm butter 1 14 oz can sweetened condensed milk 2 c cut-up mix candied fruit 1 cup coconut Heat oven to 350f.  Mix baking mix and sugar.  Cut in margarine thoroughly.  Press mixture with floured hands in ungreased jelly roll pan.  Bake 10 minutes.  Sprinkle coconut over baked layer. Layer candied fruit and dates next.  Sprinkle nuts over fruit.  Drizzle milk over top.  Bake until golden brown, about 25-30 minutes.  Cool completely.  Cut into  squares. Chocolate Maple Nut Bars 1 1/2 c un-sifted flour 1 14oz Eagle Brand condensed milk 2/3 c sugar 1 1/2 t maple flavoring 1/2 t salt 2 c chopped nuts 3/4 c cold butter/margarine 1 c  semi-sweet chocolate chips 2 eggs Preheat oven to 350f.  In large bowl, combine flour, sugar and salt. Cut in margarine until crumbly.  Stir in 1 beaten eggs.  Press evenly into 13X9-inch pan.  Bake 25 minutes.  Meanwhile, in medium bowl, beat condensed milk, remaining 1 egg and flavoring, stir in nuts.  Sprinkle chips evenly over crust.  Top with nut mixture; bake 25 minutes longer or until golden brown.  Cool.  Cut into bars.  Store tightly covered at room temperature. Cran-Raspberry Butter Bars 1/2 c toasted sliced blanched almonds 1 T sugar 2 T powdered sugar 1/2 c cran-raspberry juice concentrate, thawed 1/2 c plus 2 T butter, softened 2 T sugar 1/4 c butter 1 c all-purpose flour dash salt 4 egg yolks 10 drops red food coloring Preheat oven to 325f.  For crust, place almonds and powdered sugar in food processor or blender and process until nuts are finely chopped; set aside.  Cream butter in small mixer bowl. Add sugar; mix until light and fluffy.  Stir in flour and nut mixture.  Pat dough evenly into buttered 8-inch square pan; prick with fork.  Bake 30 to 35 minutes until edges are light brown and top is still pale.  For topping, combine egg yolks and sugar in medium size heavy saucepan.  Stir in concentrate, butter and salt.  Cook over medium heat, stirring constantly with a wire whisk, 6 to 8 minutes.  (Do not boil.) A candy thermometer will register 180f to 185f.  Remove from heat; stir in food color.  Spread mixture over crust.  Return to oven; bake 5 minutes.  Remove from oven. Cool completely in pan on wire rack. Cut into bars. Cream Cheese Bars 2 8oz pkg. cream cheese 2 eggs, separated 2 pkg. crescent rolls 1 c sugar 1/4 c finely chopped pecans 1 t vanilla Cream the cheese, egg yolks, sugar and vanilla.  Press 1 pkg. rolls into bottom of 9X13- inch pan.  Pour in cream cheese mixture.  Top with other pkg. of rolls.  Whip egg whites until fluffy and spread over top.  Sprinkle with nuts.  Bake at 350f for 20-30 minutes until golden brown.  Cool completely before cutting. Lemon Bars 2 c plus 2 T flour 2 c sugar Powdered sugar 8 T lemon juice 1 c butter 1 t baking powder 4 eggs, slightly beaten Combine 2 c flour, 1/2 c powdered sugar and butter, mixing well.  Pat into 10X13-inch pan.  Bake  at 350f for 20 minutes.  Combine eggs, sugar, lemon juice, baking powder and 2 tablespoons flour. Mix thoroughly.  Pour over cooked layer.  Bake at 350f for 25 minutes  Cool. Sprinkle powdered sugar over bars.  Cut into squares. Maple Walnut Bars 1 yellow cake mix, reserve 2/3 cup 1/2 t maple flavoring or vanilla extract 1/2 c melted butter 1 1/2 c maple syrup 1 egg 1 c chopped walnuts 1/2 c firmly packed dark brown sugar 3 eggs Preheat oven to 350f.In large mixing bowl, combine cake mix, butter and egg.  Mix until crumbly.  Press into greased 9X13-inch pan.  Bake 15 to 20 minutes. or until light golden brown.  Meanwhile,  combine reserved cake mix, brown sugar, syrup, eggs and flavoring and beat until smooth. Pour over crust.  Sprinkle with walnuts.  Bake 30 to 35 minutes until filling is set.  Cool and cut into bars. No Bake Special K Cookies 4 c Special K cereal 1 c Karo syrup 2 c crunchy peanut butter 2 small pkg. butterscotch chips 1 c sugar Heat sugar and syrup until it boils.  Add peanut butter; mix well.  Add cereal. Spread into  9X13-inch pan (not greased).  Melt butterscotch chips.  Spread over above mixture.  Let cool until firm.  Cut in small bars.Makes 4 dozen. Pecan Tea Squares 2 sticks butter, not margarine 1 egg yolk 1 c sugar 3/4 c chopped pecans 2 c flour 2 T granulated sugar 2 t vanilla white of egg Cream butter and sugar, stir in egg yolk, vanilla and flour.  Spread in ungreased jelly-roll pan. Brush with egg white on top and sprinkle with sugar.  Bake at 300f for one hour. Pumpkin Cake Bars #1     2 c sugar  plus 2 c flour   2 t baking powder plus 1 t soda   1/2 t salt plus 2 t cinnamon       #2 3/4 c oil 2 c mashed pumpkin 4 eggs Combine #1 list ingredients. Add ingredients from #2 list.  Beat 1 minute at medium speed,  spoon batter in greased 15X10-inch jelly roll pan.  Bake at 350f for 20-25 minutes.  Cool completely; frost with fluffy cream cheese icing; cut into bars. Makes 4 dozen Caramel Popcorn 1/2 c margarine 1 c brown sugar 1/4 c corn syrup 1/2 t salt 1/2 t soda 1/2 t vanilla 3 qt. popped corn Melt margarine, sugar and syrup.  Boil 5 min. without stirring. Remove from heat, stir in soda, salt, vanilla. Pour over popped corn. Spread on cookie sheet.  Bake at 250f for 30 minutes.  Stirring  occasionally. Charlotte's Tarts 1 egg 1 c brown sugar 1 t vanilla 1/2 c raisins 2 T butter, softened 1/2 c walnuts, chopped 1/2 c coconut tart shells Combine all except coconut and shells.  Mix thoroughly.  Put filling in shells 1/4 to 1/3 full, filling will expand.  Sprinkle with coconut and bake at 375F for 15 - 20 minutes. Chinese Chews 3/4 c flour 3 eggs 1 c dates, cut up 1/4 t salt 1/4 c coconut 1 c sugar 1 t baking powder 1 c nuts 1 t oil Combine ingredients, pour into 9-inch greased pan. Bake at 300f for 30-35 minutes. Cool completely before removing from pan. Roll in powdered sugar, if desired. Rum Balls 1 lb crushed vanilla wafers 1 T cocoa 1/2 c white Karo syrup 1/4 c rum (may use more) 1/2 c chopped nuts, crushed fine Powdered sugar Mix all ingredients except powdered sugar, mold into small balls. Allow to ripen for at least 24 hours in refrigerator. Roll in powdered sugar. Chocolate Waffles 1 1/2 c Bisquick baking mix 1 c sugar 1/3 c cocoa 3/4 c water 2 T oil 2 eggs Beat all ingredients with wire whisk or hand beater until almost smooth. Pour batter from cup or pitcher into center of hot waffle iron. Bake until steaming stops. Remove carefully. Serve with vanilla ice cream or sliced strawberries; sweetened whipped cream and chocolate flavored syrup. Christmas Bread Icing: 1 c powdered sugar plus 2 T milk 2 pkg. crescent rolls 3 oz cream cheese 1/4 c powdered sugar 2 t rum flavoring 1/2 c raisins 1/2 c chopped candied red cherries 1/2 c chopped almonds Beat cream cheese and powdered sugar until smooth and fluffy. Add rum flavoring. Stir in raisins, cherries and almonds. Open one package of crescent rolls. Layout on a cookie sheet without tearing any perforation. apart. Open the second can of rolls and put on top of first. Spread the cream cheese mixture down the middle 1/3 of the rolls lengthwise. Fold up the dough and press closed. Also close the ends. Bake at 375f for 35-30 minutes. Drizzle icing on top. Can decorate with almonds and cherries if desired. Eclair Cake 3 c milk 2 pkg. instant vanilla pudding (4oz each) 9 oz Cool whip 1/4 t vanilla 1 box golden graham crackers Topping: 3 T butter 2 env. melted chocolate 1 t vanilla 1 1/2 c powdered sugar 3 T milk Mix pudding, vanilla and milk. Fold in cool whip. Place a layer of crackers in the bottom of 9X13-inch pan. Pour 1/2 pudding mixture on crackers, cover with another layer of crackers, then remaining pudding. Mix butter, chocolate and vanilla. Stir in sugar and milk. Pour over top. Mountain Mama Mud Slide 1 stick butter 1 c flour 1 c pecans 8 oz cream cheese 1 c powdered sugar 9 oz cool whip 4 oz pkg. instant chocolate pudding 4 oz pkg. instant van. pudding 9 oz cool whip Mix butter, flour and pecans; press in pan. Bake 20 minutes at 350f.Mix cream cheese, sugar and cool whip. Pour over crust. Prepare pudding according to package directions and put one layer of each on top of cream cheese layer. Top with remaining cool whip. People Chow 1 stick margarine 1 large box Rice Chex 16 oz jar dry roasted peanuts 11 oz box raisins 12 oz jar peanut butter 6 oz chocolate chips 1 box powdered sugar Melt margarine, peanut butter and chocolate. chips over low heat until smooth. Mix rice Chex, peanuts and raisins. Pour warm mixture over dry ingredients and mix well. Pour box of powdered sugar over mixture and mix well. Pumpkin Supreme 1 1/3 c graham cracker crumbs 1 3/4 c sugar, divided 1/2 c melted butter or margarine 2 eggs, beaten 8 oz cream cheese, softened medium container of cool whip 3/4 c milk 2 (3 3/4) pkg. instant vanilla pudding 2 c cooked mashed pumpkin dash of ground cinnamon dash of ground nutmeg chopped pecans Combine graham cracker crumbs, 1 cup sugar and butter. Mix well. Press into 13X9X2- inch dish, set aside. Combine eggs, remaining 3/4 cup sugar, cream cheese; beat until light and fluffy. Pour over crust and bake at 350f for 20 minutes. Let cool. Combine milk and pudding mix in a bowl. Beat well. Add pumpkin and spices, mixing well. Fold in about 1 cup cool whip. Spread mixture over cream cheese layer; chill. Spread remaining cool whip on top and sprinkle with pecans.