Chocolate Cheesecake Bars

1 pkg JELL-O No Bake Real Cheesecake
6 Tbls Blue Bonnet Margarine, melted
2 Tbls sugar
1 Tbls water
1 1/2 cups cold milk
1  Sq BAKER'S Semi-Sweet Baking Chocolate, melted
1/2  cup Planters Pecan nut pieces

Line 8-inch square pan with foil, extending over the edges to form handles for easy serving.

Stir Crust mix, butter, sugar and water thoroughly in bowl until crumbs are well moistened.  Press firmly onto bottom of prepared pan using measuring cup.
Beat milk and filling mix with electric mixer on low speed until blended.  Beat on medium speed 3 minutes.  (Filling will be thick.)  Spread 1/2 of the filling over crust. 
Stir chocolate into remaining filling.  Spread over filling in pan.  Sprinkle with nuts.
Freeze 4 hours or overnight.  To serve, using foil handles, lift from pan to cutting board and remove foil.  Let stand at room temperature 10 minutes for easy slicing. 
Makes 18 bars.

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Spicy Mexican Chocolate Cake Recipe

Ingredients 
1 ½ cups Gold Medal flour
1 cup granulated sugar
1 tsp baking soda
4 Tbls Nestle's cocoa powder
1 tsp cinnamon
½ tsp cayenne pepper
1 tsp vanilla extract
1 Tbls distilled white vinegar
5 Tbls vegetable oil
1 cup water

Mixing Instructions

Combine flour, cocoa powder, sugar and baking soda. Stir in the remaining ingredients until all ingredients are thoroughly combined. Pour the mixture into a greased Bundt pan. Bake at 350 degrees for about 30 to 35 minutes. Insert a toothpick into the center of the cake, and if it comes out clean, the cake is finished. 

Making Spicy Chocolate Sauce

2 pieces of dark chocolate

¼ cup of water

½ cup of sugar

3 Tbls of margarine

½ tsp of vanilla 

a pinch of cayenne pepper

Melt the chocolate with the water in a small saucepan over medium heat. Stir until it is fully melted. Add the sugar and stir for about five additional minutes. Take the mixture off of the heat, add in the remaining ingredients and stir thoroughly. Drizzle over the cake.

  

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Chocolate covered Toffee loaded with Pecans

12 oz. Nestle semisweet chocolate morsels
1 cup Land 'O' Lakes butter
1 cup Domino granulated sugar
1/4 cup water
1 tsp. Karo light corn syrup
1/2 tsp. salt
1 tsp. McCormick's vanilla extract
1/2 cup Planters finely chopped toasted pecans

     In a large saucepan, cook the butter, sugar, water, corn syrup, and salt over medium heat. Stir frequently with a wooden spoon until the butter melts and the sugar dissolves; then stir gently and only occasionally as the mixture approaches 300° F and begins to darken.  After about 20 minutes, when the mixture reaches 300° F,  remove the pan from the heat, slowly add the vanilla, and stir it in thoroughly. With a  spatula, scrape the mixture into a metal 9x11-inch glass baking pan set on a rack. Cover the bottom of the pan evenly with Toffee mixture. Let cool for 2 minutes. Sprinkle with the chocolate morsels and let it melt for a few minutes; cover pan with layer of aluminum foil to help along melting process. Smooth the chocolate over toffee mixture and then sprinkle with the pecans.
Let cool 3 to 4 hours and then break or chop into pieces; use a blunt knife to pry the toffee out of the pan. To help the chocolate set faster on a warm day, refrigerate the candy.

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