1/2 cup sugar
1/3 cup golden brown sugar (packed)
1/3 cup light corn syrup
2 tablespoons unsalted butter, melted or margarine
1 teaspoon vanilla extract
Pinch of salt
3 large eggs
3/4 cup sweetened shredded coconut
3/4 cup semisweet chocolate chips
3/4 cup whole pecans
(1) 9- inch frozen deep dish pie crust

Place large baking sheet on oven rack and preheat to 350 degrees Fahrenheit. Whisk sugar, brown sugar, corn syrup, melted butter, vanilla extract and salt in large bowl to blend. Whisk in eggs. Stir in shredded coconut, chocolate chips and pecans. Pour filling into frozen pie crust. Place pie on baking sheet in oven, bake until crust is golden brown and filling is set in center; about 40 minutes. Transfer pie to rack and cool slightly.

1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1/3 c. sugar
1/3 c. margarine, melted
1/2 tsp. vanilla
2 pkgs. chocolate pudding mix (regular size)
1/2 c. chopped nuts
2 c. miniature marshmallows
1 c. chocolate bits
3 tbsp. margarine, melted

Preparation :
Sift flour, baking powder, and salt. Beat eggs until frothy and beat in sugar. Add 1/3 cup melted margarine, vanilla, and dry ingredients. Mix well. Stir in pudding mix and nuts. Bake in well greased pan, 10 x 6 1/4 x 1 1/3 inch at 325 degrees for 20-25 minutes. After baking, cover immediately with marshmallows. Melt chocolate pieces with 3 tablespoons margarine and spread mixture over marshmallows and cool. Cut into 2 inch squares.

6 tbsp. butter or margarine
2/3 c. sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
1/2 c. flour
1 (3 3/4 or 4 oz.) pkg. regular
chocolate pudding mix
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped nuts
Powdered sugar

Preparation :
Cream butter and sugar. Blend in egg, milk and vanilla. Stir together flour, pudding mix, baking powder and salt. Add to creamed mixture; mix well. Stir in nuts. Spread in greased 9 x 9 x 2 inch baking pan. Bake at 350 degrees for 25-30 minutes. Cool. Sift powdered sugar over top. Cut into bars. Makes 24.