Chocolate Filler

This recipe was given to me by a friend from college, so I've been making this for a long time!

Preheat oven to 325 degrees

Ingredients:

3/4 C Soft Butter
3/4 C Sugar
1/2 t Salt
2 C Flour
1 1/3 C Sweetened Condensed Milk (15 oz can)
1 C Semi Sweet Chocolate Chips

Combine butter, sugar, salt and flour with a pastry blender or mixer until particles are fine (not a batter). Press 2/3 of the mixture firmly into the bottom of an ungreased 9" x 13" pan. Heat condensed milk in a saucepan until warm or in the microwave for one minute. Stir the chocolate chips into the milk and stir until they are melted. Pour over the mixture in the pan. Sprinkle the remaining crumbs on top. Press down lightly. Bake for 30 minutes or until light, golden brown.

(Shelley's) Magic Cookie Bars

Magic Cookie Bars call for a graham cracker crust, and I never have graham crackers on hand when I want to make it. So. I combined this recipe with the crust of Carmelitas and VOILÀ! Shelley's Magic Cookie Bars were born. They taste delish (if I do say so myself). If you're not a fan of coconut, they actually still taste really good--you can barely taste it, and it adds a nice flavor (just try it, and you'll see what I mean).

Ingredients

Crust:
1 1/2 sticks butter (room temp)
3/4 c Brown Sugar
1 c Oatmeal
1 c Flour
1/8 t. Salt
1/2 t. Baking Soda

Mix all ingredients together (I use a pastry blender, but you can use a beater, too) until well mixed. Press into bottom of a greased 9x13 pan. Bake for 10 minutes at 350.

Cookie Goodness:
14 oz can sweetened condensed milk
1 1/3 c Sweetened coconut
1 c Chocolate chips
1 c Butterscotch chips

Pour sweetened condensed milk onto baked crust, then layer the coconut, chocolate chips, and butterscotch chips how you want. Press into condensed milk. Put back in the oven and bake for another 20 minutes at 350. You can either refrigerate, or let it sit out, but try and resist eating it until it sets (though it still tastes good as an ooey-gooey-mess).