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Cheesecake Brownies

1 package (19.8 oz.) fudge brownie mix
1 package (8 oz.) cream cheese, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
Prepare brownie mix per instructions. Pour in greased 13x9-inch baking pan.
Beat cream cheese with electric mixer till smooth. Blend in sugar, egg and vanilla.
Pour cream cheese mixture over brownie mixture, cut through batter with knife to produce a marble effect. Bake 350 35-40 minutes till cream cheese mixture is lightly browned.

Chocolate-Caramel Brownies (make day ahead)
1 14 oz. package carmals (48)
2/3 cup evaporated milk
1 18 1/2 oz. package Swiss chocolate cake mix (can substitute for a dark choc. mix)
2/3 cup melted butter, room temp.
1 cup chopped walnuts, divided
1 6 oz package semi-sweet choc-chips
Preheat oven 350°. Grease 9x13-inch pan. Combine water, 1/3 cup milk, heat until caramels have melted, stirring to combine with milk. In mixing combine cake mix, butter, and remaing milk; beat for 2 minutes. Spread 1/2 batter into pan. Bake 6 minutes. Cool for 2 minutes. Spread caramel mixture over layer. Sprinkle with choc-chips. Stir walnuts into remaining batter and drop the batter by spoonfuls over the choc-chips. Sprinkle the remaining 1/2 cup walnuts over the top and bake for 15-18 minutes until top is set. Cool, let set overnight before cutting.
Foolproof Chocolate Fudge
18 oz. (package and a half) semi-sweet choc.chips.
1 14 oz. can sweetened condensed milk.
dash salt.
1 1/2 teaspoons vanilla extract.
1/2 cup chopped nuts, optional.
In microwave oven melt choc.chips, add condensed milk, vanilla salt and nuts. Spread evenly into wax papered 8-inch square pan. Chill 2-3 hours. Turn fudge onto cutting board; peel off paper and cut into squares.
White Chocolate Fudge (confetti fudge)
1 1/2 pounds white chocolate.
1 14 oz. can sweetened condensed milk.
1/8 teaspoon salt.
1 teaspoon vanilla
1 cup chopped candied cherries.
Make as directed in above recipe. Melt chocolate add ingredients, refrigerate 2 hours.

Creamy Mocha Fudge
1 12 oz. package semi-sweet chocolate chips.
1 cup milk chocolate chips.
2 tablespoons milk or cream.
1 14 oz. can sweetened condensed milk.
4 teaspoons instant coffee dissolved in a tablespoon warm water, or coffee-flavored liqueur.
1 teaspoon vanilla extract.
1 cup chopped nuts.
Melt choc. chips, milk and condensed milk in microwave or on stove top, add vanilla and dissolved coffee to mixture adding nuts last. Spread evenly into foil-lined 8- or 9-inch square pan. Chill 3 hours or till firm. Turn onto cutting board remove foil and cut into squares.
Double Decker Marbled Meltaway Fudge
1 1/2 cups semi-sweet choc-chips, divided
3 1/2 cups sugar
12 oz. can evaporated milk
1 stick butter
2 tablespoons light corn syrup
1 tablespoon white vinegar
2 1/2 cups creamy or crunchy peanut butter
1 7oz. jar marshmallow creme
Line 13-by-9-by-2-inch pan with foil. Place 1 cup chips in large bowl. In 4-quart saucepan, combine sugar, evaporated milk, butter, corn syrup and vinegar. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 5 minutes. Remove from heat. Add peanut butter and marshmallow creme; stir until smooth. Pour half of peanut butter mixture over choc-chips; stir until smooth. Pour chocolate mixture into prepared pan; top with remaining peanut butter mixture. Immediately sprinkle remaing 1/2 cup chips over surface. With knife, gently swirl chocolate for a marbled effect. Cool. Cut into squares. Keep in refrigerator.

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