Angel Food Bars 1965 Recipes

Steps:

• Cream 1/2 cup of the butter and granulated sugar well.
• Beat in the eggs and vanilla.
• Add the wafer crumbs and coconut.
• Mix all well.
• Pat into a 10 x 15 inch cookie sheet.
• Bake 325 for 20 to 25 minutes.
• Combine remaining ingredients brown sugar, last 1/2 cup butter, and the pecans in a saucepot.
• Mix well, stirring, and boil for three minutes.
• Pour over the bars while warm and spread evenly.
• Place under broiler about four inches below, and broil until bubbly.
• Remove.
• Cut into 50 bars.

Steps:

• Mix together. Pour in a 9 x 13 inch sprayed cake pan. Bake at 350 for 20-30 minutes.
• Good with a little fat-free whipped topping.

Steps:

• Line a 9"x13" pan with foil. Spray the foil with non-stick vegetable spray. Put one layer of crackers in the bottom of the pan, side by side (don't overlap).
• In a small saucepan melt the butter. Add the sugars and the milk. Bring to a boil; reduce heat and keep on a low boil for 5 minutes. Add the graham cracker crumbs, bring to a boil again and boil for 1 full minute.
• Spread half of the graham cracker mixture over the crackers in the baking pan. Place another layer of crackers on top, and pour the rest of the graham cracker mixture over the crackers. Spread to cover evenly. Top with a third layer of crackers.
• In a microwave or a bain marie, melt together the peanut butter and the chocolate chips. Spread this mixture evenly over the top of the crackers. Let cool, and then chill in the refrigerator for at least four hours.
• Cut into serving squares with a knife. This cuts beautifully into nice, sharp squares showing the layers. Enjoy!