Publisher Photo
Publisher Photo
In Casper, Wyoming, Mary Haass Valstad uses four types of chips to create these yummy treats. "I made these sweet bars when I needed quick holiday gifts for teachers," she explains. "The teachers requested them over and over-even after our children were no longer their students!"
Recommended: Food Gifts for Mom
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 2 cups finely crushed cornflakes
  • 1/3 cup butter, melted
  • 2 tablespoons sugar
  • 1/4 cup each milk chocolate chips, peanut butter chips and white baking chips
  • 1 cup sweetened shredded coconut
  • 1 cup chopped mixed nuts
  • 1 can (14 ounces) sweetened condensed milk

Directions

In a large bowl, combine the cornflake crumbs, butter and sugar. Press into a greased 13-in. x 9-in. baking pan. Sprinkle with chips, coconut and nuts. Drizzle with milk.
Bake at 350° for 25 minutes. Cool on a wire rack before cutting. Yield: about 2 dozen.
Editor's Note: Any combination of baking chips equal to 1 cup may be used.
Originally published as Special Cookie Bars in Quick Cooking September/October 2003, p53

Nutritional Facts

1 each: 209 calories, 12g fat (7g saturated fat), 20mg cholesterol, 181mg sodium, 22g carbohydrate (14g sugars, 1g fiber), 4g protein.

  • 2 cups finely crushed cornflakes
  • 1/3 cup butter, melted
  • 2 tablespoons sugar
  • 1/4 cup each milk chocolate chips, peanut butter chips and white baking chips
  • 1 cup sweetened shredded coconut
  • 1 cup chopped mixed nuts
  • 1 can (14 ounces) sweetened condensed milk
  1. In a large bowl, combine the cornflake crumbs, butter and sugar. Press into a greased 13-in. x 9-in. baking pan. Sprinkle with chips, coconut and nuts. Drizzle with milk.
  2. Bake at 350° for 25 minutes. Cool on a wire rack before cutting. Yield: about 2 dozen.
Editor's Note: Any combination of baking chips equal to 1 cup may be used.
Originally published as Special Cookie Bars in Quick Cooking September/October 2003, p53

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