Note from our test kitchen; chopped pecans may be used in place of the walnuts or use both, this also may be made in an 11 x 7-inch baking pan (the bars will be slightly thicker)

Yield 36 bars

Ingredients:

1 cup butter, softened

2 cups all-purpose flour

1/2 cup sugar

1/4 teaspoon salt

1 (14-ounce) can sweetened condensed milk

1-1/2 cups semi-sweet chocolate chips

1-1/2 teaspoon vanilla

1-1/2 cups chopped walnuts (or can use pecans)

1 cup milk chocolate baking chips

Instructions:

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a bowl beat butter until fluffy.

Add in flour, sugar and salt; beat until just crumbly; set aside about 1 cup for the topping.

Press the remainder into the bottom of the pan.

Bake for 10-12 minutes or until the edges begin to brown.

Meanwhile in a small saucepan combine the sweetened condensed milk with 1-1/2 cups semi-sweet chocolate chips; cook over low heat stirring until the chocolate has melted, then stir in vanilla.

Spread the mixture over the partially baked crust.

In a bowl combine the nuts with 1 cup milk chocolate baking chips and reserved 1 cup crumb mixture, then sprinkle over the filling.

Bake for about 15 minutes or until the center is set.

Cool then cut into bars.

This amount will generously fit into an 13 x 9-inch baking dish, this is for refrigerator desserts only, do not bake

Ingredients:

1 cup crushed butter crackers (such as Ritz crackers, about 30 crackers)

1 cup graham cracker crumbs

4 (2.1 ounce) Butterfinger candy bars, crushed

3/4 cup melted butter

Instructions:————————————-

Prepare an ungreased 13 x 9-inch pan.

In a bowl combine the first 3 ingredients.

Add in melted butter and mix until well combined.

Press into pan, then chill for 30 or more minutes before filling.

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INGREDIENTS:

Taken from my “Favorites” folder!

Servings 12

Ingredients:

1 cup butter, softened

1 cup sugar

2 large eggs

2 teaspoons vanilla extract

1 teaspoon almond extract (can omit and use 3 teaspoons vanilla)

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1-1/4 cups sour cream

1 (21 ounce)  can peach pie filling

1(15-1/4 ounce) can sliced peaches, drained

STREUSEL:

1 cup packed brown sugar

1 cup all-purpose flour

1/2 cup quick-cooking oats

1/2 to 1 teaspoon ground cinnamon

1/2 cup cold butter, cubed

GLAZE:

1 cup confectioners’ sugar

1 to 2 tablespoons light cream

Instructions:————————

• For Cake; in a large bowl cream the butter and sugar until light and fluffy.
• Add in eggs, vanilla and almond extract;  beat for 2 minutes.
• In a bowl combine the flour with baking powder, baking soda and salt; add to the creamed mixture alternately with the sour cream, beating just until combined.
• Pour half of the batter into a greased 13 x 9-inch  baking pan.
• In a bowl combine the pie filling and peaches; spread over batter.
• Drop the remaining batter by tablespoonfuls over filling.
• For streusel; combine the brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly, then sprinkle over batter.
• Bake in a preheated 350 degrees F oven for 70 minutes or cake tests done.
• Cool on a wire rack.
• Combine glaze ingredients then drizzle over coffee cake.