Groovy Mom | Superbowl Recap Plus Delicious Bar Recipe

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February 5, 2007

Superbowl Recap Plus Delicious Bar Recipe

Yeah, we watched the Superbowl last night. We were rooting for Daaaaaaah Burs. (translation: The Bears) Being close to Chicago and all, not to mention loving the SNL skits where the dudes in the bar drink beer, talk about the Bears and hold Ditka on a pedestal while jump-starting their hearts with their own meaty fists. That's the main reason we were rooting for the Bears.

The commercials were decent. Entertaining. More entertaining, for me, than the game itself. Too much stop, start, start and stop in American footbal. Drives me batty. I'm a futbol (soccer) person myself. I like the continuous action, the emphasis on game, not commercials.

The real question burning in my mind was about Fergie. Am I on crack or what? Wasn't she supposed to be doing a half-time show? We watched Prince (which is cool, I like me some Prince), but kept wondering when Fergie would be performing. As Prince wrapped up I thought, I wouldn't want to have to follow THAT act, poor Fergie. But she never came out.

Ah well. Superbowl menu? Super easy since we had dined on the Indian buffet earlier in the day. A light snack was good enough for our dinner. We had key lime chicken wings (pre-made, I can't even take the credit for it, all I had to do was have the husband throw them in the oven) and I made these:

Triple Layer Cookie Bars
Ingredients

1 1/2 cups graham crackers crumbs

1/2 cup (1 stick) butter or margarine, melted

1 (7-ounce) package flaked coconut (2 2/3 cups) (used unsweetened coconut flakes)

1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)

2 cups (12 ounces) semi-sweet chocolate chips

1/2 cup creamy peanut butter

Instructions
Preheat oven to 350°F (325°F for glass pan). In small bowl, combine graham cracker crumbs and butter; mix well (I added a handful of flax seeds here). Press crumb mixture firmly on bottom of 13x9-inch baking pan.
Top evenly with coconut(I added some chopped pecans here, about 1 cup, sprinkled over the coconut), then pour EAGLE BRAND® evenly over coconut layer. Bake 25 minutes or until lightly browned.
In small saucepan, over low heat, melt chocolate chips with peanut butter. Spread evenly over hot coconut layer.
Cool 30 minutes. Chill. Cut into bars. Store leftovers loosely covered at room temperature.

They've got a ton more recipes on the site Eagle Brand site. It is dangerous, though. Either I have to make them and NOT eat any or make them and eat the majority of the batch. I have no strungth.