EAGLE BRAND
Nothing against cookies,
BUT
Haven’t we seen enough sugar
cookies and snickerdoodles?

Bars and fudge are way easier, not to mention way more scrumptious. So let Eagle Brand® help you host a no-fuss, no-muss holiday uncookie exchange.

We give you recipes. We give you tips. And with Eagle as your secret ingredient, your holiday party – and your treats – will be anything
but cookie-cutter.

Uncomplicated Recipes

Unstressful Hosting Tips

  1. Invite 6 to 8 people. Not too many, because that’s stressful.
  2. Determine how many uncookies everyone should make.
  3. Set uncookie expectations – make sure everyone is making simple, delicious treats without the hassle. Share our Eagle Brand uncookie recipes for inspiration.
  4. Use Evite and create a Facebook Event for guests. Written invites are unnecessary.
  5. Ask guests to bring a beverage – less work for you.
  6. Have a variety of grocery bags, boxes and containers for your guests to take their desserts home in.
  7. Create an uncookie menu – veggie dips and finger sandwiches to help balance out the sweets.
  8. Clear a designated area where guests can set their cookies. Make sure there’s room so people can roam uninhibited.

Unconfusing Tips

Floss Hack
Use unflavored dental floss to get clean, straight lines.
Jars of Ingredients
Sweet. Salty. Or minty. Fudge is as festive as you want it to be.
Bar-Cutting Etiquette
Cut smaller squares for the afternoon or after-dinner coffee; larger bars for bake sales, parties and snacks.
The Best Way To Wrap Your Bars
Individually with cellophane for freshest keeping. Tie up the ends with decorative baking twine for an added pretty factor.
Accidentally Burnt The Edges Of Your Cookie Bars?
Have no fear. Use a box grater to gently shave off the scorched ends without crumbling the entire piece.

Foolproof Chocolate Fudge

Ingredients

  • 3 cups (18 oz.) semisweet chocolate chips
  • 1/2 to 1 cup chopped nuts (optional)
  • Dash salt
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 1/2 teaspoons vanilla extract

Directions

  1. Line 8- or 9-inch square pan with foil, extending foil over edges of pan.
  2. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
  3. Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

Magic Cookie Bars

Ingredients

  • 2 cups (12 oz. pkg.) semisweet chocolate chips
  • 1/2 cup butter, melted
  • 1 cup chopped nuts
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 1/3 cups flaked coconut
  • 1 1/2 cups graham cracker crumbs
  • Crisco® Original No-Stick Cooking Spray

Directions

  1. Heat oven to 350°F. Coat 13 x 9-inch baking pan with nonstick cooking spray.
  2. Combine graham cracker crumbs and butter in small bowl. 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 fork.
  3. Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

Holiday Mint Fudge

Ingredients

  • 6 tablespoons butter, divided
  • Crisco® Original No-Stick Cooking Spray
  • 1 cup dark chocolate candy coating wafers
  • 1 cup dark green candy coating wafers
  • 1 cup red candy coating wafers
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided
  • 1/4 teaspoon peppermint extract

Directions

  1. Line 9-inch square pan with foil. Coat with nonstick cooking spray.
  2. Combine 1/3 can sweetened condensed milk (scant 1/2 cup), 2 tablespoons butter and chocolate wafers in microwave-safe bowl. Microwave on HIGH 60 seconds. Stir until smooth and melted. Pour evenly into prepared pan. Chill 20 minutes. Repeat for red and green wafers, adding peppermint extract to the red layer and chilling between layers.
  3. Chill 1 hour more. Remove fudge from pan using edges of foil. Remove from foil. Cut into 3/4-inch squares.

Candy coating wafers can be purchased in larger grocery stores, craft stores or candy supply stores.

Cookies 'n Cream Fudge

Ingredients

  • 3 cups (about 20 cookies) coarsely crushed chocolate cream-filled sandwich cookies
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/8 teaspoon salt
  • 3 (6 oz. pkg.) white chocolate baking squares

Directions

  1. Line 8-inch square pan with wax paper, extending paper over edges of pan.
  2. Melt white chocolate squares with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in crushed cookies. Spread evenly in prepared pan.
  3. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

Hot Chocolate Marshmallow Fudge

Ingredients

  • 1 (14 oz.) can Eagle Brand® Chocolate Flavored Sauce (Tentative)
  • 3 cups miniature marshmallows, divided
  • 2 cups semisweet chocolate chips

Directions

  1. Line 8-inch baking pan with foil, extending foil over edges of pan. Microwave sweetened condensed milk and chocolate chips in large, microwave-safe bowl on HIGH 2 minutes. Stir until smooth.
  2. Pour half of chocolate mixture evenly into bottom of prepared pan. Press 1 cup marshmallows into mixture. Repeat layers using remaining chocolate and marshmallows.
  3. Heat broiler to HIGH heat. Broil 5 inches from heat 1 to 2 minutes or until marshmallows are lightly browned. Chill 2 hours or until fudge is set.

Cherry Magic Cookie Bars

Ingredients

  • 1 cup (6 oz. pkg.) semisweet chocolate chips
  • 1/2 cup butter, melted
  • Crisco® Original No-Stick Cooking Spray
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 1/3 cups flaked coconut
  • 1 1/2 cups graham cracker crumbs
  • 1 (10 oz.) jar maraschino cherries, drained, patted dry and chopped (about 1 cup)

Directions

  1. Heat oven to 350°F. Spray a 13 x 9-inch baking pan with nonstick 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 remaining ingredients; press down firmly with fork.
  3. Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with nonstick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars.

Festive Magic Cookie Bars

Ingredients

  • 1/2 cup butter, melted
  • 2 cups candy-coated chocolate candies
  • 1 cup chopped nuts
  • Crisco® Original No-Stick Cooking Spray
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 1/3 cups flaked coconut
  • 1 1/2 cups graham cracker crumbs

Directions

  1. Heat oven to 350°F. Spray a 13 x 9-inch baking pan with nonstick cooking spray.
  2. Combine graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate candies, coconut and nuts. Press down firmly with fork.
  3. Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with nonstick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars.

Fudge-Filled Holiday Peanut Butter Bars

Ingredients

  • 1/4 teaspoon almond extract
  • 6 tablespoons butter, melted
  • 2 tablespoons cold butter, cut up
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • Holiday decorator sprinkles
  • 3/4 cup Jif® Creamy Peanut Butter
  • 2 large eggs
  • 1/3 cup Pillsbury BEST® All Purpose Flour
  • 1 (17.5 oz.) package Pillsbury® Sugar Cookie Mix
  • 1/2 teaspoon salt
  • 1 (12 oz.) package semisweet chocolate chips
  • 1 teaspoon vanilla extract

Directions

  1. Heat oven to 350°F. Microwave sweetened condensed milk and chocolate chips in medium, microwave-safe bowl on HIGH 2 minutes or until melted and smooth when stirred. Stir in cold butter until completely melted. Cool while preparing dough, about 15 minutes.
  2. Combine sugar cookie mix, flour and salt in large bowl, stirring until blended. Add peanut butter, melted butter, eggs, vanilla and almond extract. Mix well. Reserve 3/4 cup dough for topping. Press remaining dough evenly in bottom of ungreased 15 x 10 x 1-inch baking pan.
  3. Spread chocolate mixture evenly over crust. Crumble reserved dough into very small crumbs. Sprinkle evenly over chocolate mixture. Sprinkle evenly with decorator sprinkles, if desired.
  4. Bake 23 to 28 minutes or until set in center and edges are golden brown. Cool completely in pan on wire rack. Cut into bars.

Caramel Drizzle Bars

Ingredients

  • 1/2 teaspoon baking soda
  • 1 cup butter, softened
  • 1 (8 oz.) package chopped dates
  • 1/2 cup Smucker’s® Caramel Flavored Topping
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 1/2 cups plus 3 tablespoons Pillsbury BEST® All Purpose Flour, divided
  • 2/3 cup firmly packed light brown sugar
  • 1 large egg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (8 oz.) package cream cheese, softened
  • Crisco® Original No-Stick Cooking Spray
  • 1 cup chopped pecans

Directions

  1. Heat oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
  2. Beat butter and brown sugar in large bowl with electric mixer until creamy. Mix in flour, baking soda and salt until mixture resembles coarse crumbs. Stir in nuts. Lightly press mixture onto bottom of prepared pan.
  3. Beat cream cheese and remaining 3 tablespoons flour in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Blend in egg, dates and vanilla; pour mixture over crust.
  4. Place caramel topping in small, heavy-duty resealable plastic bag. Cut very small corner of bottom and drizzle in a very thin stream, over top of date mixture. Bake 30 to 35 minutes. Cool completely in pan on wire rack. Cover and chill 2 to 3 hours. Cut into bars.

Buckeye Cookie Bars

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/2 cup Jif® Creamy Peanut Butter
  • 1 large egg
  • 1 cup peanuts, chopped
  • 1/3 cup Pillsbury® Creamy Supreme® Chocolate Fudge Flavored Frosting
  • 1 package Pillsbury® Moist Supreme® Devil's Food Premium Cake Mix

Directions

  1. Heat oven to 350ºF. Coat a 13 x 9-inch pan lightly with nonstick cooking spray.
  2. Beat cake mix, oil and egg in large bowl on medium speed until mixture resembles coarse crumbs. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Press remainder on bottom of prepared pan.
  3. Beat sweetened condensed milk and peanut butter in medium bowl until smooth. Spread over prepared crust. Sprinkle with reserved crumb mixture.
  4. Bake 25 to 30 minutes or until set. Cool. Place frosting into corner of 1-quart resealable food storage bag. Seal bag. Microwave 5 seconds on HIGH. Snip small edge off bag corner. Squeeze bag, drizzling in a criss-cross pattern over crumb topping. Chill to set chocolate drizzle for ease of cutting into bars.

Cranberry Spice Bars

Ingredients

  • 1/2 cup butter
  • 1/2 cup chopped pecans
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 3 medium eggs
  • Powdered sugar
  • 1 (18.25 oz.) package spice cake mix
  • 1 (16 oz.) can whole berry cranberry sauce

Directions

  1. Heat oven to 350°F. Place cake mix in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1 1/2 cups; spread rest of mixture on bottom of 13 x 9-inch baking pan.
  2. Bake 10 minutes.
  3. Combine sweetened condensed milk, cranberry sauce and eggs in a medium bowl. Stir in 1/2 cup reserved crumb mixture. Spread over prepared crust. Sprinkle with remaining 1 cup crumb mixture and pecans.
  4. Bake an additional 40 minutes or until knife inserted in center comes out clean. Cool. Sprinkle with powdered sugar, if desired. Cut into bars. Store leftovers tightly covered in refrigerator.

Caramel Peanut Bars

Ingredients

  • 2 tablespoons butter
  • 7 ounces caramels, unwrapped (about 22 caramels)
  • 1 cup chopped peanuts
  • 3/4 cup cold butter plus 2 tablespoons, divided
  • 1 1/2 cups powdered sugar, divided
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 cups Pillsbury BEST® All Purpose Flour
  • 2 (1 oz.) squares semisweet chocolate
  • 1 teaspoon vanilla extract, divided

Directions

  1. Heat oven to 350°F. Combine flour, 3/4 cup powdered sugar, 3/4 cup butter and vanilla in large bowl; blend until mixture resembles coarse crumbs. Press on bottom of ungreased 13 x 9-inch baking pan.
  2. Bake 15 minutes or until lightly brown.
  3. Cook and stir caramels, sweetened condensed milk and remaining 2 tablespoons butter in medium saucepan over low heat. Once caramels are melted, stir in remaining 1/2 cup powdered sugar and peanuts. Spread over crust.
  4. Melt chocolate with butter in small saucepan over low heat; stir until smooth. Remove from heat; stir in vanilla. Immediately drizzle glaze over bars. Cool. Cut into bars.