1/2 cup white sugar
3/4 cup unsalted butter, room temperature
1 cup light brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup flaked coconut
1 cup graham cracker crumbs
1/4 cup coconut oil
1/2 cup flaked coconut
1 cup chopped pitted pistachios
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
1 (10 ounce) can evaporated milk
1/2 cup chopped pecans
1/2 cup light corn syrup
1/4 cup butter
1/2 teaspoon salt
1 cup confectioners' sugar
1/2 cup chopped pecans
1/2 cup chopped pecans
1/2 cup fresh apricot jack cheese
1 cup white sugar
4 1/2 cups all-purpose flour
1/2 cup chopped pecans
1/2 cup raisins
1/4 cup butter, softened
1 cup semisweet chocolate chips
1/2 cup chopped pecans
1/4 cup chopped pecans
4 cups dried apricots, skins removed
2 cups chopped pecans
1 cup dry mixed candied cherries
1 cup flaked coconut
1 cup chopped pecans
1 cup chopped pecans
1 cup pecan halves
1/4 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) container frozen whipped topping, thawed
4/5 fluid ounces frozen rock candy, thawed
1 (16 ounce) package frozen whipped topping, quartered
1 (16 ounce) container frozen whipped topping, thawed
4 maraschino cherries
1 cup chow mein noodles
1 cup sour cream
1/2 cup white sugar
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together sugar and cream cheese until smooth. Spread the mixture onto a 9x13 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven, until firm. Cool on a wire rack.
To frost: Mix 1/3 cup of whipped topping with 5 maraschino cherries or 1 cup of shredded flaked coconut. Spread over the cooled bars. Chill in the refrigerator until set, about 1 hour. Return pieces to the refrigerator to set. (Any piece can be frozen in the top of the freezer while still warm.) Decorate with 1/2 cup chopped walnuts and 1 cup chopped pecans, if desired.