Eagle Brand Recipes

Triple Layer Cookie Bars

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)
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
2 cups (12 ounces) semi-sweet chocolate chips
1/2 cup creamy peanut butter

Preheat oven to 350° (325° for glass pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.

Top evenly with 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. Makes 2 to 3 dozen

Snap Brownies

4 cups graham cracker crumbs
2 (14-ounce) cans Eagle Brand Sweetened Condensed Milk
3 1/2 cups (21 ounces) semi-sweet chocolate chips
1/4 cup (1/2 stick) butter or margarine, melted
1 teaspoon vanilla extract

Preheat oven to 350°. In large bowl, combine all ingredients; mix well. Spread evenly on bottom of greased 13x9-inch baking pan. Bake 25 to 30 minutes. Cool. Cut into bars. Store leftovers covered at room temperature. Makes 2 to 3 dozen bars

Yummy Snack Bars

1/2 cup (1 stick) butter or margarine
3/4 cup graham cracker crumbs
3/4 cup wheat germ
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/2 cup raisins
1 cup (6 ounces) semi-sweet chocolate chips
3/4 cup sunflower meats

Preheat oven to 350° (325° for glass dish). In 13x9-inch baking pan, melt butter in oven. Meanwhile, stir together crumbs and wheat germ; sprinkle evenly over margarine. Pour Eagle Brand evenly over crumb mixture.

Top evenly with raisins, chocolate chips and sunflower meats; press down firmly. Bake 25 minutes or until lightly browned. Cool. Chill thoroughly if desired. Cut into bars. Store leftovers loosely covered at room temperature. Makes 36 bars

Triple Chocolate Fantasy Bars

1 (18 1/4- or 18 1/2-ounce) package chocolate cake mix
1/4 cup vegetable oil
1 egg
1 cup chopped nuts
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 (6-ounce) package semi-sweet chocolate chips
1 teaspoon vanilla extract
Dash salt

Preheat oven to 350º. In large mixer bowl, combine cake mix, oil and egg; beat on medium speed until crumbly. Stir in nuts. Reserving 1 1/2 cups crumb mixture, press remainder on bottom of greased 13x9-inch baking pan. In small saucepan, combine Eagle Brand with remaining ingredients. Over medium heat, cook and stir until chips melt. Pour evenly over prepared crust.

Sprinkle reserved crumb mixture evenly over top. Bake 25 to 30 minutes or until bubbly. Cool thoroughly. Cut into bars. Store loosely covered at room temperature. Makes 24 to 36 bars

White Chocolate Mousse Pie

1 (9-inch) baked pie crust
1(6-ounce) package premium white chocolate baking squares
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/2 teaspoon almond extract
2 cups (1 pint) whipping cream, stiffly whipped
Fresh raspberries or strawberries (optional)

In saucepan, over low heat, melt chocolate with Eagle Brand. Stir in extract. Cool to room temperature. Fold in whipped cream. Spoon into pie crust. Chill 4 hours or until set. Serve with fresh raspberries or strawberries. Makes one (9-inch) pie

Raspberry Mousse

2 (10-ounce) packages frozen red raspberries in sugar, thawed, divided
2 1/2 teaspoons cornstarch
1(14-ounce) can Eagle Brand Sweetened Condensed Milk
2 tablespoons lemon juice
Red food coloring (optional)
1 (8-ounce) container frozen non-dairy whipped topping, thawed

In saucepan, combine 1 package undrained raspberries and cornstarch; cook and stir until thickened and clear. Chill. In blender, combine remaining drained raspberries, Eagle Brand and lemon juice; blend until smooth. Place in bowl; stir in a small amount of food coloring (optional).

Fold in whipped topping. Spoon half the mousse mixture into dessert dishes; top with equal portions of raspberry sauce, then remaining mousse mixture. Chill. Store leftovers covered in refrigerator. Makes 12 servings

Two-Tone Chocolate Peanut Bars

1 (19.5- or 22-ounce, family size) package fudge brownie mix
2 eggs
2 tablespoons water
1 cup peanut butter-flavored chips
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 cup dry roasted peanuts, chopped

Preheat oven to 350°. In medium bowl, combine brownie mix, eggs and water; mix well (mixture will be stiff). Pour into well-greased 13x9-inch baking dish. Bake 20 minutes; remove from oven.

Vanilla Chip Orange Brownies

1 1/2 cups graham cracker crumbs
1/2 cup unsweetened cocoa
1 teaspoon grated orange rind
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/4 cup (1/2 stick) butter or margarine, melted
3 tablespoons water
1 cup white baking chips

Preheat oven to 350º. In medium bowl, combine graham cracker crumbs, cocoa and orange rind. Stir in Eagle Brand, butter, water and chips until well blended; spread into greased 9-inch square baking pan.

Bake 25 minutes or until top springs back when lightly touched. Cool completely; cut into bars. Store leftovers tightly covered at room temperature. Makes 2 dozen brownies

Walnut Caramel Triangles

2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup cold butter or margarine
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/2 cup whipping cream, unwhipped
1 teaspoon vanilla extract
1 1/2 cups chopped walnuts
Chocolate Drizzle

Preheat oven to 350°. In medium bowl, combine flour and sugar; cut in butter until crumbly. Press firmly on bottom of 13x9-inch baking pan. Bake 15 minutes or until lightly browned around edges.

In heavy saucepan, combine Eagle Brand, whipping cream and vanilla. Over medium-high heat, cook and stir until mixture comes to a boil. Reduce heat to medium; cook and stir until mixture thickens, 8 to 10 minutes. Stir in walnuts.

Spread evenly over prepared crust. Bake 20 minutes or until golden brown. Cool. Garnish with Chocolate Drizzle. Chill. Cut into triangles. Store leftovers covered at room temperature. Makes 4 dozen triangles

Notes: Chocolate Drizzle: Melt 1/2 cup semi-sweet chocolate chips with 1 teaspoon shortening. Carefully drizzle chocolate mix over the cookies with a spoon.

Yogurt Orange Dessert

2 (8-ounce) containers plain yogurt
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 (6-ounce) can frozen orange juice concentrate, thawed and divided
1/2 cup sugar
2 tablespoons cornstarch
Dash salt
1 1/2 cups water
2 oranges, peeled and sectioned

In medium bowl, combine yogurt, Eagle Brand and 1/4 cup juice concentrate; mix well. Chill in bowl, or pour into 8-inch square pan and freeze.

In medium saucepan, combine sugar, cornstarch and salt; stir in remaining juice concentrate and water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Simmer 1 minute. Remove from heat; stir in orange sections. Chill.

To serve, spoon chilled yogurt mixture into serving dishes or cut frozen yogurt into squares (remove from freezer 20 minutes before cutting). Top with Orange Sauce. Makes 9 servings

Yummy Cookies and Cream Bars

1 1/2 cups all-purpose flour
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter or margarine, room temperature
2/3 cup sweetened cocoa powder plus 2 tablespoons, divided
1/2 cup milk
3 eggs, divided
2 teaspoons vanilla extract, divided
3 (8-ounce) packages cream cheese, softened, divided
1 (14-ounce) cans Eagle Brand Sweetened Condensed Milk
1 tablespoon cornstarch
2 cups chopped crème-filled chocolate sandwich cookies (about 20 cookies)
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1/4 cup finely crushed crème-filled chocolate sandwich cookies (about 3 cookies)

Preheat oven to 350°. In medium bowl, combine flour, sugar, butter, cocoa, milk, 2 eggs and 1 teaspoon vanilla. Mix with electric mixer until well blended. Spread on bottom of greased 13x9-inch baking pan lined with aluminum foil along bottom and short sides of pan.

In large bowl, beat 2 1/2 packages cream cheese until smooth. Add Eagle Brand, remaining egg, cornstarch and remaining vanilla; mix until blended. Stir in chopped cookies by hand. Pour batter over crust. Bake 40 minutes or until top is lightly brown. Cool completely.

In small bowl, combine whipped topping with 2 tablespoons cocoa; spread on top of cooled bars. Top with crushed cookies. Cover and chill 3 to 4 hours. Cut into bars. Store leftovers covered in refrigerator. Makes 2 to 3 dozen bars

White Chocolate Walnut Fudge

1 1/2 pounds white confectioners' coating
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/8 teaspoons salt
1 1/2 teaspoons white vinegar
1 cup chopped walnuts
1 teaspoon vanilla extract

In large saucepan, over low heat, melt coating with Eagle Brand and salt. Remove from heat; stir in remaining ingredients. Spread evenly into wax paper-lined 8- or 9-inch square pan.

Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers tightly covered at room temperature. Makes about 2 1/2 pounds

Walnut Toffee Bars

1 1/2 cups all-purpose flour
1/2 cup firmly packed brown sugar
3/4 cup cold butter or margarine
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 egg, beaten
1 teaspoon vanilla extract
1 (7.20-ounce) package milk chocolate-covered English toffee candy bars, cut into small pieces (6 bars)
1 cup chopped walnuts

Preheat oven to 350º (325º for a glass dish). In medium bowl, combine flour and sugar; cut in butter until crumbly. Press firmly on bottom of 13x9-inch baking pan. Bake 15 minutes.

In large bowl, combine Eagle Brand, egg and vanilla; mix well. Stir in candy pieces and walnuts. Spread evenly over prepared crust. Bake 25 minutes or until golden brown. Cool. Cut into bars. Store leftovers covered in refrigerator. Makes 2 to 3 dozen bars

Tutti-Fruity Cookie Bars

2 cups all-purpose flour
1 1/4 cups sugar
1 1/2 cups chopped nuts, divided
1/2 cup butter or margarine, melted
1 egg, beaten
1 teaspoon vanilla extract
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/2 cup sour cream
1/3 cup frozen orange juice concentrate, thawed
1 cup chopped mixed candied fruit
1/2 cup golden raisins

Preheat oven to 350°. In medium bowl, combine flour, sugar, 1/2 cup nuts and butter until crumbly. Stir in egg and vanilla; mix well. Press into bottom of 15x10-inch jellyroll pan. Bake 15 minutes.

Meanwhile, in medium bowl, combine Eagle Brand, sour cream and juice concentrate; mix well. Stir in candied fruit and raisins. Pour over prepared crust; sprinkle remaining nuts on top. Bake 25 to 30 minutes or until set. Cool to room temperature; cut into bars. Store leftovers covered in refrigerator. Makes 4 dozen bars

Walnut Cut-Out Cookies

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
3/4 cup butter or margarine, softened
2 eggs
1 tablespoon vanilla extract
1 1/2 cups finely chopped walnuts

Combine flour, baking powder and salt. In large mixer bowl, beat Eagle Brand, butter, eggs and vanilla until well blended. Add dry ingredients and walnuts; mix well. Chill 2 hours.

Preheat oven to 350º. On well-floured surface, knead dough to form a smooth ball. Divide into thirds. On well-floured surface, roll out each portion to 1/8-inch thickness. Cut with floured cookie cutter. Reroll as necessary to use all dough.

Place 1 inch apart on greased baking sheets. Bake 7 to 9 minutes or until lightly browned around edges (do not overbake). Cool. Frost and decorate as desired. Store leftovers loosely covered at room temperature. Makes 7 dozen (3-inch) cookies

Notes: Chocolate Cookies: Decrease flour to 3 cups. Add 1/2 cup unsweetened cocoa. Proceed as above. Makes about 7 dozen.

White Russian Parfaits

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
2/3 cup strongly brewed coffee
2 cups heavy cream, whipped (do not use non-dairy whipped topping)

In large bowl, combine Eagle Brand and coffee. Fold in whipped cream. Spoon evenly into 8 to 10 individual serving dishes. Freeze 4 hours or until firm. Garnish as desired. Store leftovers covered in freezer. Makes 8 to 10 servings

White Chocolate Squares

2 cups (12 ounces) white chocolate chips, divided
1/4 cup (1/2 stick) butter or margarine
2 cups all-purpose flour
1/2 teaspoon baking powder
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 egg
1 teaspoon vanilla extract
1 cup chopped pecans, toasted
Confectioners' sugar

Preheat oven to 350º. In large saucepan, over low heat, melt 1 cup white chips and butter. Stir in flour and baking powder until blended. Stir in Eagle Brand, egg and vanilla. Stir in pecans and remaining white chips.

Spoon mixture into greased 13X9-inch baking pan. Bake 20 to 25 minutes. Cool. Sprinkle with confectioners' sugar; cut into squares. Store covered at room temperature. Makes 2 dozen squares

Vanilla Yogurt Ice Cream

2 (8-ounce) containers vanilla yogurt
2 cups (1 pint) whipping cream
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon vanilla extract

In ice cream container, combine all ingredients; mix well. Freeze according to manufacturer's instructions. Freeze leftovers.

Fruit Yogurt Ice Cream: Omit vanilla yogurt. Add 2 (8-ounce) containers fruit flavored yogurt, 1 cup pureed or mashed fruit (strawberries, peaches, bananas, etc.) and food coloring (optional). Proceed as above. Makes about 1 1/2 quarts

Refrigerator-Freezer Method: Whip whipping cream. In large bowl, combine yogurt, Eagle Brand and vanilla. Fold in whipped cream. Pour into 9x5-inch loaf pan or other 2 quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.

Tropical Pineapple Pie

1 (9-inch) unbaked pie crust, pricked
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/2 cup frozen pineapple juice concentrate, thawed
3 egg yolks
1 (20-ounce) can juice-pack crushed pineapple, well drained and divided, reserving 1/2 cup juice
1 (8-ounce) container sour cream, at room temperature
2 tablespoons sugar
1 1/2 teaspoons cornstarch

Preheat oven to 375º. Bake pie crust 15 minutes; remove from oven. Reduce oven temperature to 325º. In large bowl, beat Eagle Brand, juice concentrate and egg yolks until well blended. Stir in 3/4 cup pineapple. Pour into prepared pie crust.

Bake 25 minutes or until center is set. Top with sour cream. Bake 5 minutes longer. Cool. In small saucepan, combine sugar and cornstarch; gradually add reserved 1/2 cup pineapple juice then remaining pineapple. Over low heat, cook and stir until thickened. Cool. Spread over pie. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator. Makes one (9-inch) pie

Streusel Caramel Bars

2 cups all-purpose flour
3/4 cup firmly packed light brown sugar
1 egg, beaten
3/4 cup cold butter or margarine, divided
3/4 cup chopped nuts
24 caramels, unwrapped
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk

Preheat oven to 350º. In large bowl, combine flour, brown sugar and egg; cut in 1/2 cup butter until crumbly. Stir in nuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of greased 13x9-inch baking pan. Bake 15 minutes.

In heavy saucepan, over low heat, melt caramels with Eagle Brand and remaining 1/4 cup butter. Pour over prepared crust. Top with reserved crumb mixture. Bake 20 minutes or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature. Makes 2 to 3 dozen bars

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/4 cup lemon juice
1 (8-ounce) tub Cool Whip Whipped Topping, thawed, divided
8 Oreo Chocolate Sandwich Cookies, finely chopped
1 tablespoon butter, melted

Line 8x4-inch loaf pan with foil. In large bowl, mash 2 cups of strawberries. Stir in Eagle Brand, lemon juice and 2 cups of Cool Whip; pour into pan. In small bowl, combine cookie crumbs and butter; press cookie crumbs into top of mixture. Cover.

Freeze at least 6 hours. To serve: invert onto plate. Remove foil. Frost with remaining Cool Whip. Slice remaining strawberries and place on top of Cool Whip. Store leftovers covered in freezer. Makes 12 servings

White Chocolate Mousse Tarts

2 (4-ounce) packages graham cracker pie crusts (12 crusts)
1 (6-ounce) package premium white chocolate baking squares
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/2 teaspoon almond extract
2 cups (1-pint) whipping cream, stiffly whipped

In saucepan, over low heat, melt chocolate with Eagle Brand; stir in extract. Cool to room temperature. Fold in whipped cream. Spoon into crusts. Chill 4 hours or until set. Serve with fresh fruit if desired. Makes 12 tarts

Walnut Praline Cheesecake

3/4 cup graham cracker crumbs
1/2 cup finely chopped walnuts, toasted
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
3 eggs
2 teaspoons vanilla extract
Walnut Praline Topping

Preheat oven to 300°. Combine graham cracker crumbs, walnuts, brown sugar and butter; press firmly on bottom of 9-inch springform pan. In large bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs and vanilla; mix well. Pour into prepared pan.

Bake 55 to 60 minutes or until center is set. Cool. Top with Walnut Praline Topping. Chill. Store leftovers covered in refrigerator. Makes one (9-inch) cheesecake

Walnut Praline Topping: In heavy saucepan, over medium-high heat, combine 1/3 cup firmly packed dark brown sugar and 1/3 cup whipping cream (unwhipped). Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in 1/2 cup chopped, toasted walnuts. Spoon evenly over cheesecake.

Tropical Orange Pie

1 (9-inch) unbaked pie crust
3 eggs
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
3/4 cup frozen pineapple-orange juice concentrate, thawed
1/3 cup water
2 tablespoons lemon juice
3/4 cup whipping cream, whipped

Preheat oven to 325º. Prick pie cust all over with fork. Bake 8 to 10 minutes or until set and dry. In medium bowl, with rotary beater or fork, beat eggs. Gradually stir in Eagle Brand, juice concentrate, water and lemon juice.

Spoon filling into partially baked pie crust. Bake 35 to 40 minutes or until set. Cool 1 hour. Cover and chill at least 3 hours. Prior to serving top with whipped cream. Store leftovers covered in refrigerator. Makes one (9-inch) pie

Walnut Oat Topped Cookie Bars

1/2 cup butter or margarine, melted
2 cups all-purpose flour
3/4 cup sugar
2 eggs
1 1/2 cups coarsely chopped walnuts, divided
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 cup quick-cooking oats
1 1/2 teaspoons vanilla extract
1 cup (6 ounces) semi-sweet chocolate chips

Preheat oven to 350º. In small bowl, combine butter, flour, sugar, and eggs; beat until smooth. Spread into lightly greased 13x9-inch baking pan.

In medium bowl, stir together 1-cup walnuts, Eagle Brand, oats and vanilla. Spread evenly over cookie base. Top with chocolate chips and remaining walnuts; press down firmly. Bake 30 to 35 minutes or until golden brown on top. Cool. Chill thoroughly; cut into bars. Store loosely covered at room temperature. Makes 4 dozen bars