Ingredients

• 1 package (18 1/4 ounces) German chocolate cake mix
• 1 package (8 ounces) cream cheese, soft
• 1/2 cup sugar
• 3/4 cup milk chocolate chips, divided.

Directions

Prepare cake batter according to package directions. Pour into a greased 15 inch x 10 inch x 1 inch baking pan. In a small mixing bowl, beat cream cheese and sugar. Stir in 1/4 cup chocolate chips. Drop by tablespoonfuls over batter. Cut through batter with knife to swirl the cream cheese mixture. Spinkle with remaining chocolate chips.
Bake at 350 for 24 – 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Makes 3 dozen

Ingredients

• 4 ounces cream cheese softened
• 2 tablespoons butter or margarine, melted
• 1 tablespoon hot water
• 1 14-ounce package chocolate fudge frosting mix
• 2 cups miniature marshmallow
• 1 cup walnuts coarsely chopped

Directions

In a small mixer bowl at medium speed, beat cream cheese until smooth. Reduce speed to low. Beat in butter and water. Add dry frosting mix and beat until blended. Increase speed to medium and beat for 1 minute or until fluffy.

By hand, stir in marshmallows and nuts until blended. Spread in heart-shaped pan. Chill at least 2 hours. Cover with plastic wrap, then wrap in foil to retain freshness.

To serve, remove from refrigerator and let stand for 1 to 2 hours before cutting. Store leftovers in the refrigerator.

Ingredients

• 1 cup sugar
• 1/2 cup light corn syrup
• dash of salt
• 1 cup peanuts (dry roasted, cashews, or almonds are ok too)
• 1 tsp butter
• 1 tsp vanilla
• 1 tsp baking soda

Directions

In 1 1/2 quart glass casserole dish, stir together sugar, syrup, salt and nuts. Microwave on high for 4 minutes. Stir. Microwave for 4 more minutes.
Stir in butter and vanilla. Cook 1 minute longer.
Add baking soda and quickly stir until it foams.
Pouronto lightly buttered cookie sheet and spread as thin as possible.
Cool and break into pieces.
Enjoy!

Ingredients

• 3/4 cup sweetened condensed milk
• 1 1/4 cups dark semisweet chocolate
• 1 tsp. vanilla extract
• 3/4 cup chopped walnuts

Directions

Heat condensed milk and chocolate in top of double-boiler until chocolate is melted.
Stir in the vanilla and nuts, pour into a greased pan and place in the refrigerator until firm. The pan should be approximately 16×8 inches and 2 inches deep.
Cut into small squares, about 2 inches in size.
Makes 32 pieces.

Ingredients

• 3/4 cup (1-1/2 sticks) butter, softened
• 1 – 3 oz pkg cream cheese, softened
• 1-1/2 cups all-purpose flour
• 3/4 cup sugar, divided
• 1 egg, slightly beaten
• 2 tablespoons butter or margarine, melted
• 1/4 teaspoon vanilla extract
• 3/4 cup Peanut Butter Chips
• 1 cup Chocolate Chips
• 2 teaspoons shortening (do not use butter, margarine, spread or oil)

Directions

Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until well blended. Cover; refrigerate about one hour or until dough is firm. Shape dough into 1-inch balls; press each ball onto bottom and up sides of about 36 mini- muffin cups (1-3/4 inches in diameter).

Combine chips.

Heat oven to 350°F. Combine egg, remaining 1/2 cup sugar, melted butter, and vanilla in small bowl; stir until smooth. Set aside 1/3 cup chips; add remainder to egg mixture. Evenly fill muffin cups with chip mixture.

Bake 20 to 25 minutes or until filling is set and lightly browned. Remove from pan to wire rack. Cool completely

Combine reserved 1/3 cup chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over tops of tassies.