Magic Cookie Bars

1/2 C. butter

1-1/2 c. graham cracker crumbs

1 can (14 oz.) sweetened condensed milk
1 pkg. (6 oz.) semi-sweet chocolate chips
1/2 pkg (3-1/2 oz.) coconut
1 c. chopped nuts

Preheat oven to 350 degrees.

Melt butter in a 13x9-inch baking pan. Sprinkle crumbs over melted butter; pour sweetened condensed milk over crumbs. Top evenly with the remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool before cutting.

Brigadeiro

3 tsp. unsweetened cocoa
1 tsp. butter
1 (14 oz.) can sweetened condensed milk
Chocolate jimmies (optional)

In a medium saucepan over medium heat, combine cocoa, butter, and sweetened condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls. If desired, you can roll ball in chocolate jimmies. Eat at once or chill until serves.

Christmas Crack

1 - 12.8 oz. box Rice Chex cereal
1 - 12 oz. box Golden Grahams cereal
1 - 7 oz. bag shredded coconut
1 - 4 oz. bag slivered almonds
1-1/2 c. butter (3 sticks, yes, 3 sticks)
2 c. sugar
2 c. corn syrup

Combine Rice Chex and Golden Grahams, coconut, and almonds in a large mixing bowl. Stir to combine. In a large saucepan, cook butter, sugar, and corn syrup to the "soft ball" stage...about 234 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated (this process needs to be done quickly, as the mixture will start to set). Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container.