IF YOU CAN'T HANDLE THE HEAT STAY OUT OF THE KITCHEN RECIPES

Steps:

• Melt butter in skillet, add eggs, sugar and fruitcake mix.
• Cook over low heat until thickened, about 10 minutes.
• Slowly mash fruitcake pieces while cooking.
• Turn off heat.
• Add pecans, vanilla and Rice Krispies.
• While warm, roll and shape in small balls.
• Roll in coconut.
• Place on waxed paper.
• Keep hands moist while rolling.

Steps:

• For a 9x9" baking dish: In a saucepan, melt butter.
• Remove from the heat; cool for about 5-7 minutes.
• Add 1 cup chips but DO NOT stir.
• In a small mixing bowl, beat eggs until foamy; add sugar and almond extract.
• Add chip mixture to bowl with eggs.
• Combine flour and salt; add to egg mixture just until combined. (I use a wooden spoon).
• Spread half of the batter into a greased 9-inch square baking pan.
• Bake at 325° for 15-20 minutes or until golden brown.
• (Mine took 30 minutes before it was set up enough and I was doubling the recipe).
• In a small saucepan over low heat, melt jam; spread over warm crust.
• Spread jam leaving about 1/8” edge so jam does not adhere to side edge of pan.
• Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.
• Sprinkle with almonds.
• Bake for 30-35 minutes longer or until a toothpick inserted near the center comes out clean. (Mine took 40-45 minutes for a double batch).
• Cool on a wire rack.
• Cut into bars.