Black-and-White Cheesecake Squares

Black and white come together in the layers of these bars: A rich chocolate base and generous chocolate crumbles surround a layer of creamy cheesecake.

Yield: Makes 24

Ingredients:

• Vegetable oil cooking spray
• 2 cups plus 2 tablespoons all-purpose flour
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 10 ounces (2 1/2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 2 1/2 teaspoons pure vanilla extract
• 8 ounces cream cheese, softened
• 1/2 cup confectioners’ sugar

Directions:

1. Preheat oven to 325 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both sides, then spray parchment.
2. Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 tablespoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
3. Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
4. Mix cream cheese, confectioners’ sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.

Fudgy Mint Squares Recipe

48 Servings / Prep: 25 min. + chilling Bake: 30 min. + cooling

Ingredients:

• 10 tablespoons butter, divided
• 3 ounces unsweetened chocolate, chopped
• 3 eggs
• 1-1/2 cups sugar
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 package (8 ounces) cream cheese, softened
• 1 tablespoon cornstarch
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon peppermint extract
• 4 drops green food coloring, optional
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup heavy whipping cream

Directions:

1. In a microwave, melt 8 tablespoons butter and unsweetened chocolate; stir until smooth. Cool slightly. In a small bowl, beat 2 eggs, sugar and vanilla. Beat in chocolate mixture until blended. Gradually add in flour.
2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350 degrees F for 15-20 minutes or until top is set.
3. In a large bowl, beat cream cheese and remaining butter until smooth. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Beat in extract and food coloring if desired.
4. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
5. In a small heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting. Yield: about 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 132 calories, 7 g fat (4 g saturated fat), 31 mg cholesterol, 54 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein

Mint Chocolate Crunch Squares Recipe

Ingredients:

• 4 Tbsp butter
• 2 Tbsp corn syrup
• 2 cups mini marshmallows
• 2 cups rice krispies cereal
• 1 cup mint chocolate* (I used Chipits)

Directions:

1. In a medium saucepan, melt butter on low heat.
2. Add corn syrup and marshmallows, stirring constantly until marshmallows are melted and mixture is smooth.
3. Remove from heat and stir in Rice Krispies until well combined.
4. Add mint chocolate and stir until mixture is well combined (it is OK if some of the chocolate hasn’t completely melted).
5. Spoon mixture into 8in square dish lined with parchment paper, press softly and evenly then place in fridge for 30min.
6. Leave as is and cut into squares or decorate with favorite toppings and enjoy! 

Chocolate Eclair Squares

Prep Time: 15 min / Total Time: 4 hr 15 min / Makes: 16 servings

What You Need!

• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 2 cups cold milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 64 NILLA Wafers
• 2 square BAKER’S Semi-Sweet Chocolate

Make It!

Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.

Arrange 16 wafers on bottom of 8-inch square dish; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.

Microwave chocolate in microwaveable bowl on HIGH 1 min. or until melted when stirred. Drizzle over dessert.

Kraft Kitchens Tips

Special Extra: Garnish with COOL WHIP Whipped Topping (in a can) just before serving.

Keeping it Safe: Refrigerate leftovers.