• 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 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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Ingredients:

• 1/2 pound butter
• 1 1/2 cups granulated sugar
• 2 egg yolks
• 1/4 teaspoon salt
• 2 1/2 cups flour
• 1 cup chocolate bits
• 1 (10 ounce) jar jelly, such as raspberry
• 4 egg whites
• 2 cups finely chopped nuts

Cream the butter and 1/2 cup of the sugar. Add egg yolks and salt. Add flour and knead with fingers. Pat batter onto a greased cookie sheet. Bake for 15 to 20 minutes at 350 degrees F until lightly browned.

Remove from oven. Spread with jelly and top with chocolate bits. Beat egg whites until stiff. Fold in remaining sugar and nuts. Gently spread on top of jelly and chocolate. Bake for about 25 minutes at 350 degrees F.

Cut into squares or bars.

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• 3/4 cup sugar
• 3/4 cup butter or margarine — softened
• 1 egg white
• 1 3/4 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 3/4 cups (about) cherry preserves
• Chocolate Drizzle — (recipe follows)

CHOCOLATE DRIZZLE

• 2/3 cup semisweet chocolate chips
• 1 tablespoon shortening

Beat sugar, butter and egg white in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and cocoa. Cover and refrigerate about 2 hours or until firm.

Heat oven to 350º. Shape dough into 1-inch balls. Press each ball in bottom and up side of each ungreased sandbakelse mold, about 1 3/4 × 1/2 inch. Spoon about 1 1/2 teaspoons cherry preserves into each mold. Place on cookie sheet.

Bake 12 to 15 minutes or until crust is set. Cool 10 minutes; carefully remove from molds to wire rack. Cool completely. Drizzle with Chocolate Drizzle.

CHOCOLATE DRIZZLE:

Melt ingredients over low heat, stirring occasionally, until smooth.

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