1 cup granulated sugar 1/2 cup butter or margarine 2 large eggs 1 teaspoon vanilla extract 2/3 cup Evaporated Lowfat 2% Milk 3 cups peeled, cored and finely chopped baking apples 3/4 cup finely chopped pecans
Preheat oven to 350°F. Grease 13 x 9-inch baking pan.
Combine flour, baking powder, cinnamon and nutmeg in medium bowl. Beat granulated sugar and butter in large mixer bowl until creamy. Beat in eggs and vanilla extract until smooth. Alternately beat in flour mixture and evaporated milk. Stir in apples and nuts. Spread batter into prepared baking pan.
Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Cut into bars. Sprinkle with powdered sugar before serving.
1 c. butter, softened 1 t. vanilla extract 1/2 c. brown sugar, packed 1/4 c. sugar 2 c. all-purpose flour
1/8 t. salt 12-oz. pkg. chocolate chips, divided 14-oz. can sweetened condensed milk 1/2 c. raspberry jam
Combine butter, vanilla, sugars, flour and salt in a large mixing bowl. Press 1-1/4 cups of mixture into the bottom of a lightly greased 13"x9" baking pan. Set remaining crumbs aside. Bake at 350 degrees for 10 minutes; remove from oven. Combine one cup chocolate chips with condensed milk in a small saucepan; melt over low heat until smooth. Spread over crust. Sprinkle reserved crumbs over chocolate mixture. Drop jam by teaspoonfuls over crumbs; sprinkle remaining chocolate chips on top of jam. Bake at 350 degrees for an additional 30 minutes. Remove to a wire rack; let cool one hour. Cut into bars. Makes about 2 dozen.
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