CHOCOLATE CHIP APRICOT BARS              PHYLLIS MILLEMACI

½ cup unsalted butter, softened 1½ cups light brown sugar            2 eggs                                               2 teaspoons vanilla                        ½ cups all purpose flour                 ½ teaspoon baking soda               ½ teaspoon salt                            ½ teaspoon ground cinnamon     3 cups rolled oats                         ¾ cup chocolate chips                  ¾ cup chopped dried apricots         1/2 teaspoon baking powder.   

Heat oven to 350 - lightly coat a 9 inch square baking pan with vegetable cooking spray.  Using an electric mixer, beat the butter and light brown sugar together until light and fluffy.  Beat in the eggs and vanilla, add the flour, baking powder baking soda, salt and cinnamon and  Blend until smooth.  With a spoon, Stir in the oats, chocolate chips, and Apricots.  Press the batter into the pan and bake 25 min or until top is  golden and pastry begins to pull away from the sides of the pan. The center should be slightly soft.  Cool on a wire rack for 13 min. Cut into bars when still warm, then let cool completely before removing from pan.

CHOCOLATE FONDUE SAUCE WITH BANANAS AND SHORTBREAD.  - LOIS MURPHY

1 TABLESPOON BUTTER
1 LARGE CHOCOLATE CANDY BAR (7 OZ SIZE) (BROKEN INTO PIECES) HERSHEY'S SYMPHONY IS GOOD
30 LARGE MARSHMALLOWS
1/4 CUP MILK
1/2 PINT WHIPPING CREAM
 

GREASE CROCK POT WITH BUTTER. TURN TO HIGH FOR 10 MINUTES WHILE ASSEMBLING RECIPE. PUT CHOCOLATE BAR, MARSHMALLOWS AND MILK IN CROCK POT. COVER AND TURN TO LOW. STIR EVERY 30 MINUTES DURING THE FIRST HOUR UNTIL MELTED AND
SMOOTH. GRADUALLY ADD WHIPPING CREAM. COVER AND COOK ON LOW APPROX. 2 HOURS. SERVE WITH POUND CAKE, BANANA PIECES, STRAWBERRIES OR WHATEVER THE HELL YOU WANT.

PEANUT BUTTER BARS
By:  Sally Thomas

6 cups corn flakes
1 jar (18 oz) chunky peanut butter
1 cup sugar
1 cup white corn syrup
2 cups semisweet chocolate chips

Preheat oven to 250 degrees.
Crush corn flakes and mix with peanut butter.
In a saucepan, combine sugar and corn syrup and bring to a boil. Stir into the peanut butter mixture.

Coat a 15 ½ by 10 ½ inch pan with vegetable oil spray. Press mixture into pan.  Sprinkle chocolate chips over the top. Place in preheated oven for 3 to 5 minutes. Remove from oven and spread chocolate evenly over mixture. Let cool. After 20-25 minutes, cut into squares, even though the chocolate is still runny (then you will have cut-lines when it hardens and it won’t be so hard to cut) Refrigerate 20 minutes and then cut. Makes 3-4 dozen.

S’more S’mores from CINDY MILICI

Ingredients:
Black Forest: Chocolate wafer cookies and cherry jam

The Elvis: Peanut-butter sandwich cookies twisted in half, dark or milk chocolate, sliced bananas

Lemon Meringue Pie: Shortbread cookies and lemon curd

Pina Coloda: Coconut cookies and grilled slices of fresh pineapple

Thin Mint: Chocolate wafer cookies and thin after-dinner mints.

Directions:
Patiently toast marshmellows to a perfectly crisp, tan shell and gooey interior (no carbonized sugar lumps for us!) then sandwich them with the above ingredients for the perfect gormet SMORES.