• 4 ounces unsweetened baking chocolate
• 1 cup butter or margarine
• Cream Cheese Filling — (recipe follows)
• 2 cups sugar
• 2 teaspoons vanilla
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup coarsely chopped nuts

CREAM CHEESE FILLING

• 2 (8 ounce) packages cream cheese — softened
• 1/2 cup sugar
• 2 teaspoons vanilla
• 1 egg

Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt chocolate and butter over low heat, stirring frequently, until smooth; remove from heat. Cool 5 minutes. Meanwhile, prepare Cream Cheese Filling; set aside.

Beat chocolate mixture, sugar, vanilla and eggs in large bowl with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute. Stir in nuts.

Spread half of the batter (about 2 1/2 cups) in pan. Spread Cream Cheese Filling over batter. Carefully spread remaining batter over filling. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into 8 rows by 6 rows. Store covered in refrigerator.

CREAM CHEESE FILLING:

Beat all ingredients with spoon until smooth.

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• 2/3 cup butter or margarine — softened
• 1 package German chocolate cake mix
• 1 (6 ounce) package semisweet chocolate chips (1 cup)
• 1 tub Rich & Creamy coconut pecan
• ready-to-spread frosting
• 1/4 cup milk

Heat oven to 350º. Lightly grease rectangular pan, 13 × 9 × 2 inches. Cut butter into cake mix (dry) in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly. Press half of the mixture (2 1/2 cups) in bottom of pan. Bake 10 minutes.

Sprinkle chocolate chips over baked layer; drop frosting by tablespoonfuls over chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto frosting layer.

Bake 25 to 30 minutes or until cake portion is slightly dry to touch. Cool completely. Cover and refrigerate until firm. Cut into 8 rows by 6 rows. Store covered in refrigerator.

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• 1 cup packed brown sugar
• 1/2 cup shortening
• 1 teaspoon vanilla
• 1 egg
• 1 2/3 cups whole wheat flour
• 1/4 teaspoon salt

FIG FILLING

• 1 1/3 cups finely chopped dried figs
• 1/4 cup sugar
• 1/3 cup finely chopped nuts
• 1/3 cup water
• 1 teaspoon grated orange peel

Preparation:
Prepare Fig Filling. Heat oven to 375º. Beat brown sugar, shortening,
vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

Divide dough into thirds. Pat each third into rectangle, 12 × 4 inches, on waxed paper. Spoon one third of the filling lengthwise down center of each rectangle in 1 1/2-inch-wide strip. Fold sides of dough over filling, using waxed paper to help lift and overlapping edges slightly. Press lightly to seal. Cut into 1-inch bars. Place seam sides down about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until light brown. Remove from cookie sheet to wire rack.

FIG FILLING:

Heat all ingredients over medium heat about 5 minutes, stirring frequently, until thickened.

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• 1 package Supreme brownie mix (with pouch of Chocolate Flavor Syrup)
• 1/4 cup milk
• 1 teaspoon vanilla
• 1 egg
• 1/2 (14 ounce) package vanilla caramels (25 caramels)
• 1 (14 ounce) can sweetened condensed milk

Preparation:
Heat oven to 350º. Grease bottom only of rectangular pan, 13 × 9 × 2 inches. Mix brownie mix (dry; do not add chocolate syrup from pouch), milk, vanilla and egg with spoon; reserve 1 cup. Press remaining brownie mixture in bottom of pan. Bake 10 minutes.

Heat caramels and chocolate syrup from pouch in 2-quart saucepan over medium-low heat, stirring occasionally, until caramels are melted. Stir in milk. Pour over baked layer. Break up reserved brownie mixture; sprinkle over caramel.

Bake 25 to 30 minutes or until bubbly around edges. Cool completely; refrigerate for easier cutting. Cut into 4 rows by 6 rows. Store tightly covered and, if desired, in refrigerator.

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• 1 package white chocolate
• swirl cake mix
• 1/2 cup butter or margarine — softened
• 2 (8 ounce) packages cream cheese — softened
• 1 tub Rich & Creamy white chocolate ready-to-spread frosting
• 3 eggs

Preparation:

Heat oven to 325º. Beat cake mix (dry) and butter in large bowl with
electric mixer on low speed until crumbly. Press in bottom of ungreased rectangular pan, 13 × 9 × 2 inches.

Beat cream cheese and frosting in same bowl on medium speed until smooth. Beat in eggs until blended; reserve 2 cups. Pour remaining mixture over crust. Beat Dutched Cocoa Mix into reserved mixture. Drop by generous tablespoonfuls randomly in 6 to 8 mounds onto mixture in pan. Cut through mixture with knife in S-shape curves in one continuous motion without cutting into crust. Turn pan 1/4 turn, and repeat cutting for swirled design.

Bake 55 to 65 minutes or until set. Cool completely. Refrigerate uncovered at least 2 hours. Cut into 6 rows by 6 rows. Store covered in refrigerator.

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