1 cup confectioners' sugar
1 cup buttermilk
2 eggs, beaten
1/2 cup unsalted butter, melted
1 cup rolled oats
1 cup flaked coconut
3 eggs, beaten
1/2 cup milk
1/4 cup honey
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 cup toasted, chopped peanuts
1 1/2 cups toasted coconut
1 (3 ounce) package instant chocolate pudding mix
3/4 cup milk
1/2 cup white sugar
1/2 cup peanut butter
3/4 cup milk
1 (3 ounce) package instant chocolate pudding mix
3/4 cup milk
3 tablespoons butter
3/4 cup candied dried raisins
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir together the confectioners' sugar and buttermilk. Combine eggs, melted butter, rolled oats, coconut, and vanilla. Stir together sugar and peanut butter, stir into the dry ingredients until well blended. 8 x 8 inch glass baking pan.
Bake for 15 to 20 minutes in the preheated oven, until set. Cool completely before cutting into squares. Then fill the center of each square with graham crackers, and cut each square into two pieces.
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