Another no-fail dessert recipe rom the college days. We made these so much, I think the cookbook just naturally fell open to this page every time. Guaranteed to make any break-up or failed mid-term a thing of the past :)
(courtesy an old Better Homes and Gardens cookbook)
1/2 C butter
1/2 C granulated sugar
1 tsp salt
1 C flour
1 14-oz can sweetened condensed milk
2 Tbsp butter
2 tsp vanilla
1 oz unsweetened chocolate
2 Tbsp butter
1 1/2 C sifted powdered sugar
1 tsp vanilla
1. In a medium mixing bowl, beat the 1/2 C butter, granulated sugar, and salt with an electric mixer on medium to high speed till combined. Using a wooden spoon, stir in the flour. Press into the bottom of an ungreased 13x9x2-inch baking pan. Bake in a 350 degree oven about 15 minutes or till the edges are lightly browned.
2. Meanwhile, in a heavy medium saucepan heat the sweetened condensed milk and 2 tablespoons butter over medium heat till bubbly, stirring constantly. Cook and stir for 5 minutes more. (Mixture will thicken and become smooth.) Stir in 2 teaspoons vanilla. Spread over baked layer. Bake for 12 to 15 minutes or till golden.
3. For fudge icing*, in a small saucepan melt chocolate and 2 tablespoons butter over low heat, stirring occasionally. Remove from heat. Stir in the powdered sugar and the 1 teaspoon vanilla. Stir in enough hot water (1 to 2 tablespoons) to make an icing that is easy to pour. Spread the icing evenly over the warm cookie. Immediately cut into bars. Cool on a wire rack. Makes 36 bars.
*Instead of topping these bars with fudge icing, you can sprinkle one 6-oz package (1 cup) semisweet chocolate pieces over the cookie immediately after removing it from the oven. Let pieces stand 2 to 3 minutes or till softened; spread evenly. Cool, then chill for 5 to 10 minutes or until the chocolate is set. Cut into bars.