1 pkg. Skor toffee bits chipits (Hershey)
1 can sweetened condensed milk
1 box Ritz originals - crushed
1 pkg chocolate chips

Mix first three ingredients together. Bake for 15 minutes in an 8x8 pan at 350. Remove from oven and sprinkle with chocolate chips. (can put pan back in the oven to help these melt - then spread over top of squares).

Submitted by Louise Brown, Summerside, P.E.I.

1/2 cup butter
1 1/2 cup graham wafer crumbs
1 pkg. (350 g) semi-sweet chocolate chips
1 pkg. (350 g) butterscotch chips
1 pkg. (200 g) flaked coconut
1 cup chopped nuts
1 can sweetened condensed milk

Heat oven to 350 F or 325 F for glass dish. Melt butter in 9x13-inch baking dish in a warm oven. Sprinkle with graham wafer crumbs. Then sprinkle with chocolate chips, coconut, butterscotch chips and nuts. Drizzle milk over all. Bake in 350 F oven for 30 minutes. Cool for 10 minutes. Cut into squares while still warm.

Bottom layer:

1/2 cup butter or margarine, softened
1/2 cup white sugar
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 14­oz. can pineapple, drained

Top layer:

2 large eggs
1 cup white sugar
1 cup medium coconut
1 Tbsp. butter, melted

For bottom layer, mix all ingredients, press firmly into ungreased 9­inch pan. Scatter pineapple over the top as evenly as possible. For the top layer, beat the eggs in small bowl, beat in sugar and stir in coconut and butter. Spread over the pineapple.

2/3 cup peanut butter
1 cup icing sugar
1/4 cup melted margarine
1 tsp. vanilla
pinch of salt
1 cup rice krispies
1 pkg. chocolate chips

Mix peanut butter, icing sugar, melted margarine, vanilla and salt together. Add rice krispies. Press into a greased 9" pan. Pour chocolate chips on top. Put in a warm oven, just long enough to melt chocolate chips. When melted, smooth out to make the topping.

Submitted by Donna Power, Charlottetown, P.E.I.

4 Mars Bars
1/2 cup butter
2 cups Rice Krispies
1 cup coconut

Microwave bars and butter on high for 4 minutes. Mix in Rice Krispies and coconut. Spread in an 8x8­inch pan. Cool.

Submitted by Gail Feehan, Cornwall

2 cups flour
1 cup white sugar
1 cup coconut (shredded)
1 cup margarine
1 tsp. baking powder
1 tsp. baking soda
1 pkg. lemon pie filling
1 tsp cornstarch

Mix flour, white sugar, coconut, margarine, baking powder, baking soda. Rub into crumbs. Put a layer into a 13x9" pan. Save 1/3 of crumbs for top. Cook pie filling with the cornstarch according to directions. Place on the crumb layer. Sprinkle with the remaining crumbs. Bake at 350 F for 15-20 minutes.

Submitted by Linda Pierce, P.E.I.

1/3 cup butter
1/2 cup white sugar
1/3 cup honey
1 tsp. vanilla
21/4 cups oatmeal
1/2 cup peanuts
1/2 cup chocolate chips
3 Tbsp. crunchy or smooth peanut butter

Cream the butter and sugar together. Beat in honey and vanilla. Then add oatmeal and peanuts. Place in 8x8­inch pan and cook 15 minutes at 375 F. Melt the chocolate chips and peanut butter on low heat. Smooth on squares when hot.

Submitted by Marion Montigny, Charlottetown

2 cups white sugar
2 Tbsp. flour
1/4 tsp. salt
3 cups cranberries
2/3 cups boiling water
1 cup seedless raisins
3 Tbsp lemon juice
Grated lemon rind
2 tsp. butter

Line tart tins with pastry. In a saucepan, mix sugar, flour and salt. Add, cranberries, water and raisins, lemon juice and rind and butter. Cover and cook 10 minutes. Cool and fill tart shells. Bake in a hot oven. Serve with ice cream or plain.

Submitted by Vivian Graham, Charlottetown

1 cup dates
1 cup boiling water
1 3/4 cup flour
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1/2 cup white sugar
1/2 cup brown sugar
3/4 cup shortening
2 eggs
1 tsp. vanilla
1 cup chocolate chips

Preheat the oven to 350 F Combine dates and boiling water and let cool. Combine the flour, cocoa, soda and salt and set aside.

Cream until fluffy the sugars and the shortening. Then blend in the eggs and vanilla and add the flour mixture and date mixture.

1 1/2 cups sifted flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter or margarine
2 cups brown sugar (packed)
2 eggs
1 tsp. vanilla
1 cup walnuts (coarsely chopped)

Sift together flour, baking powder and salt. Melt butter in sauce pan, add brown sugar and stir until sugar is dissolved. Cool until lukewarm. Add eggs one at a time and beat well. Stir in dry ingredients and mix well. Add walnuts and vanilla. Spread evenly in a greased 9x13-inch pan. Bake 325 F 30-35 minutes. Cool and cut into bars.