The Adventures of Kitchen Girl

Ingredients: 1/2 cup butter or margarine, melted 1 1/2 cups graham cracker crumbs 1 (14 ounce) sweetened condensed milk 1 cup semisweet chocolate morsels 1 cup butterscotch chips 1 1/3 cups flaked coconut 1 cup chopped nuts (optional, I don't use the nuts usually) Method: 1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. 2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork. 3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature. Makes 36 servings (small, as these are very rich)

Caramel Chocolate Macchiato Cookies Ingredients: 2 teaspoons instant coffee granules 1 Tablespoon hot water 1 Pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix 1/4 cup AP flour 1/2 cup butter, melted 2 teaspoons vanilla extract 1 egg 18 caramels (from a 14 oz bag), unwrapped 2 Tablespoons milk 1/2 cup semi sweet chocolate chips 1 teaspoon butter Method: 1: Heat oven to 375* F. In large bowl, dissolve coffee granules in hot water. Sir in cookie mix, flour, butter, vanilla and egg until very soft dough forms. 2: Shape dough into 1.5 inch balls. On ungreased cookie sheet place balls 2 inches apart. Using thumb, make indentation in the center of each cookie. 3: Bake 8-10 minutes or until edges are light golden brown. Cool 2 minutes, remove from cookie sheets to cooling racks. 4: In small microwavable bowl, microwave caramels and milk uncovered on high for 1 minute to 1 minute and 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel in