BUTTER PECAN TURTLE BAR COOKIES

(Kay McVay)

Crust:

     2 cups flour

     1 cup firmly packed brown sugar

     1/2 cups softened butter

Carmel:

     2/3 cup butter

     1/2 cup firmly packed brown sugar

1 cup whole pecan halves

1 cup chocolate chips

Preheat oven to 350 degrees.  Combine crust ingredients.  Mix at medium speed 2 to 3 minutes.  Pat firmly into ungreased 9" x 13" baking pan.  Sprinkle nuts onto unbaked crust.  Prepare caramel layer and pour evenly over crust.  Bake for 18 to 22 minutes.  Remove and immediately sprinkle with chocolate chips.  Allow chips to melt 2 to 3 minutes.  Swirl and cool completely.  Cut.  Freezes well.

To prepare caramel layer:

     In saucepan, combine brown sugar and butter.  Cook over medium heat, stirring constantly until entire surface boils.  Boil 1/2 minutes 

     and stir constantly.

NEW YORK WHITE CHOCOLATE CHEESECAKE

(Kay McVay)

Crust:

     1 (9-oz.) pkg. chocolate wafer cookies, crushed (2 1/4 cups)

     6 T. butter, melted

Filling:

     2 (8-oz.) pkg. cream cheese, softened

     1/2 cup sugar

     3 eggs

     1 (12-oz.) pkg. (2 cups) white vanilla chips or 12 oz. vanilla-flavored candy coating, chopped, melted*

     1 cup whipping cream

     1 tsp. vanilla

Chocolate Sauce:

     1/3 cup semisweet chocolate chips

     1 T. butter

     1/4 cup boiling water

     3/4 cup sugar

     3 T. corn syrup

     1/2 tsp. vanilla or mint extract

1.  Place 12-inch square sheet of foil on rack below center oven rack in oven.  Heat oven to 325 degrees.  In medium bowl, combine crust ingredients, mix well.  Press in bottom and about 1 inch up sides of ungreased 10-inch springform pan.  Refrigerate while preparing filling.

2.  Beat cream cheese in large bowl with electric mixer at medium speed until smooth.  Gradually add 1/2 cup sugar, beating until smooth.  Add eggs, 1 at a time, beating well after each addition.  Quickly add melted chips, whipping cream and vanilla; beat until smooth.  Pour into crust-lined pan.

3.  Bake at 325 degrees for 55 to 65 minutes or until edges are set; center of cheesecake will be soft.  Turn oven off; open oven door at least 4 inches.  Let cheesecake sit in oven for 30 minutes or until center is set.

4.  Remove cheesecake from oven  Cool in pan on wire rack for 1 hour or until completely cooled.  Carefully remove sides of pan.  Refrigerate at least 4 hours or over night.

5.  In small heavy saucepan, combine chocolate chips, 1 T butter and boiling water.  Let stand 5 minutes.  Whisk chocolate mixture until smooth.  Add 3/4 cup sugar and corn syrup; mix well.  Bring to a boil over medium-low heat, stirring constantly.  Reduce heat to low; boil 8 minutes without stirring.

6.  Remove saucepan from heat.  Stir 1/2 tsp. vanilla into chocolate sauce.  Cool 15 minutes, stirring frequently.  Sauce will thicken as it cools. 

*To melt white vanilla chips, place 1 cup at a time in medium microwave-safe bowl.  Microwave on MEDIUM for 3 to 4 minutes or until melted, stirring once halfway through cooking.  Stir until smooth.