Sugar Cookie Bark

 Just saw this recipe. I wanted to save it to try with Christmas cookies this year. 

Ingredients:

8 oz butter

1 c. sugar

1 TBS vanilla extract

2 c. flour

1/2 tsp salt

1 bag (10 oz) bittersweet chocolate chips

Sprinkles or small candies 

Directions:

1. Preheat oven to 350 F. Line a 10x15 inch rimmed baking sheet with parchment paper.

2. In large, microwave-safe bowl, heat butter in 20 second intervals until melted. Add sugar and vanilla, and whisk until lighter in color, about 1 minute. Add flour and salt, stir with spatula until completely incorporated. 

3. On prepared baking sheet, press dough into even layer. Bake until edges are golden brown and top is firm, 20 -22 minutes. Cool slightly, then invert onto a wire rack to cool completely.

4. In sperate large, microwave-safe bowl, heat chocolate chips in 30 sec intervals, stirring until smooth. Spread evenly overtop of cookie. 

5. While chocolate is still warm, add sprinkles or small candies overtop. Allow chocolate to cool completely at room temperature or in fridge. 

6. Break into pieces for serving or gifting. Store in airtight container.

Salted Caramel Apple Bars

 From Sally's Baking Addiction

Crust:

1/2 c (113g) butter, melted

1/4 c (50g) sugar

1 tsp vanilla extract

1/4 tsp salt

1 c (125g) flour

Filling:

2 large apples, peeled and thinly sliced 

2 Tbs flour

1 tsp cinnamon 

1/8 tsp nutmeg

Topping:

1/2 c (43g) old-fashioned whole rolled oats

1/3 c (70g) packed light or dark brown sugar

1/4 tsp cinnamon

1/4 c (31g) flour

1/4 c (56g) butter

homemade salted caramel or store-bought caramel sauce

Directions:

Preheat oven to 300F/149C. Grease bottom of 8-in square pan.

Make the crust: stir melted butter, sugar, vanilla and salt in a medium bowl. Add flour and stir until everything is combined. Press into baking pan and bake 15 min. Them remove from oven.

Make the filling: While the crust bakes, combine apples, flour, sugar, cinnamon and nutmeg in a bowl and mix until evenly coated.

Make the topping: whisk oats, brown sugar, cinnamon  and flour together  in a medium bowl. Cut in the chilled butter until the mixture resembles coarse crumbs. 

When the crust has baked for 15 min, turn the oven up to 350F/177C. Layer apples on the crust, then top cover with the topping. Bake for 30-35 min until the streusel topping is golden brown. Remove and cool 20 min., then chill in the fridge at least 2 hours or overnight if time allows. Cut into bars and serve drizzled with caramel sauce. These can be served warm, cold or room temperature.

Apple Crumble Cake

Recipe by Pamela Salzman
https://pamelasalzman.com/apple-crumble-cake-recipe/

INGREDIENTS

Crumble Topping:
½ cup maple sugar or light brown sugar
¾ cup oat flour, whole wheat pastry, spelt, einkorn, or a combo of GF oat flour and Jovial GF Flour
⅓ cup old-fashioned rolled oats (I use One Degree Organics)
1 ¼ teaspoons aluminum-free baking powder
½ teaspoon ground cinnamon
pinch of ground nutmeg
¼ teaspoon sea salt
6 Tablespoons cold unsalted butter or vegan butter, cut into pieces

Cake:
3 sweet apples, peeled, cored and thinly sliced and tossed with a little orange juice or apple brandy (Calvados) to prevent browning
2 ½ cups whole wheat pastry flour or Einkorn flour (or Jovial GF Pastry Flour + 1 ½ teaspoons of xanthan gum)
1 teaspoon aluminum-free baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon sea salt
⅛ teaspoon ground nutmeg
¾ cup maple sugar or unbleached cane sugar
½ cup unrefined cold-pressed extra-virgin olive oil + extra for greasing the pan
2 large eggs, at room temperature
½ teaspoon pure vanilla extract
1 Tablespoon fresh lemon juice or apple cider vinegar
¾ cup whole milk or oat milk (I used low-fat Oatly)
Powdered sugar for serving, if desired


INSTRUCTIONS
1. Preheat oven to 375 degrees. Grease a small amount of oil on the bottom of a 9-inch round springform cake pan and line it with parchment paper.
2. Make crumble: In a large mixing bowl, with your hands combine all topping ingredients until no longer dry. Set aside in the refrigerator or freezer.
3. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and nutmeg.
4. In a large bowl, beat together the sugar, oil, eggs, vanilla, lemon juice, and milk until very well combined. Add the wet mixture to the dry mixture and stir until just combined. Pour into the prepared pan and spread evenly with a spatula.
5. Arrange the apple slices evenly over the batter. Sprinkle the crumble topping over the apples. Bake in the center of oven, until a cake tester inserted in the center comes out clean, 40-50 minutes*. Let cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake and remove the springform ring. Cool completely before serving. Dust with powdered sugar if desired before serving.

Oatmeal Cookies

We made these when we had friends over and they were really yummy. I wanted to post it here so I could find it next time I needed a quick dessert with items we normally have in stock. 

3/4 c. Butter at room temperature

1 1/2 c. brown sugar

1 large egg

2 tsp vanilla

1 1/2 cups flour

1/2 t baking soda

1/2 t baking powder

1/2 t salt

2 1/4 cups old fashioned oats

Directions:

1. Preheat oven to 325. Line baking sheets with parchment paper.

2. Beat butter and sugar until fluffy, around 5 min.

3. Add egg and vanilla and beat for another minute.

4. Add flour, baking soda, baking powder and salt. Mix until combined. Add oats and combine. 

5. Roll into balls using hands and place on the cookie sheets 2 inches apart. Bake 10 - 14 min. until edges begin to brown and centers are set. Cool completely on wire rack.

Biscotti

My sweet friend, Amanda, always has a stash of biscotti to enjoy with our coffee when we hang out. I haven't made these, but this the recipe she uses and I wanted to load it here so I can find it when I have time to try it out.

Ingredients:

1/2 c. vegetable oil

1 c. sugar

3 1/4 c. flour

3 eggs

1T baking powder

1T vanilla extract

Directions:

1.Preheat oven to 375. Grease cookie sheets or live with parchment paper. 

2. In medium bowl, beat together oil, eggs, sugar and vanilla until well blended. In separate bowl, combine flour and baking powder. Slowly add flour mixture to wet mixture until it forms a heavy dough. Divide dough into two pieces. Form each into a roll as long as your cookie sheet. Place the roll onto the prepared cookie sheets and press down to 1/2 inch thickness.

3. Bake 25 - 30 min. until golden brown. Remove and cook on wire rack. When cool enough to handle, slice each crosswise into 1/2 inch slices. Place slices cut side up back on the cookie sheets. Bake an additional 6-10 min. on each side. Slices should be lightly toasted.

Peanut Butter Kisses

**Bake at 375 for 8 minutes/add kiss/bake 2-5 minutes more

Sift together:    1-3/4 cups flour; 1 tsp baking soda; ½ tsp salt

Cream together:    ½ cup butter; 1/3 cup peanut butter;  ½ cup sugar 

Add 1 egg and 1 tsp vanilla.

    Blend in dry ingredients, mix thoroughly. Shape dough into balls. Roll balls in granulated sugar then put on parchment paper on a cookie sheet or ungreased cookie sheet.  Bake 8 minutes or less then remove and top each with chocolate kiss (dough cracks).  Bake 2-5 minutes longer.

Strawberry Shortcake

Photo by: Photo: Bradford Thomason; Stylist: Katherine Tucker

Old-Fashioned Strawberry Shortcakes

Grandma had it right all along. Make this classic dessertrecipe for a refreshing treat when strawberries are in season.

• Yield:6 servings

Print

Ingredients

• 3 1/2 cups halved strawberries, divided
• 1/3 cup sugar
• 1/3 cup orange juice
• 2 teaspoons vanilla extract   (Either omit or decrease to 1/2 t)
• 1 teaspoon lemon juice
• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3 tablespoons chilled stick margarine or butter, cut into small pieces
• 1/2 cup low-fat buttermilk
• Cooking spray (Use parchment paper instead)
• 6 tablespoons frozen reduced-calorie whipped topping, thawed  (or use Redi Whip or Whipping Cream)
• Whole strawberries (optional)

Preparation

Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl,
and mash with a potato masher.
Stir in 2 1/2 cups strawberry halves. Cover and chill.

Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar,
    baking powder, baking soda, and salt in a bowl;
Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Add buttermilk, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands.
 Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares.
Place 1 inch apart on a baking sheet coated with cooking spray.
Bake at 425° for 12 minutes. Cool on a wire rack.

Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate.
Spoon 1/4 cup strawberry mixture over each bottom half.
Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top.
Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.

Nutritional Information

Amount per serving

• Calories 270
 
• Caloriesfromfat 24 %
 
• Fat 7.2 g
 
• Satfat 1.9 g
 
• Monofat 2.7 g
 
• Polyfat 2.1 g
 
• Protein 4.3 g
 
• Carbohydrate 47.3 g
 
• Fiber 3 g
 
• Cholesterol 0.0 mg
 
• Iron 1.7 mg
 
• Sodium 183 mg
 
• Calcium 93 mg

Soft and Chewy Granola Bars

Here you go, KM :) This recipe was originally found on inspiredtaste.net
**I usually double the recipe and make it in a 9x13 pan.

2 1/2 c. old fashioned rolled oats
1/2 c. whole almonds, coarsely chopped (can use whatever nuts you have available)
1/3 c. honey
1/4 c. unsalted butter, cut into pieces
1/4 c. brown sugar, packed
1/2 tsp vanilla extract
1/4 tsp kosher salt
1/2 c. dried cranberries
1/4 c. plus 2 T. mini chocolate chips (I don't usually use these, though they melt a little and help help hold the bars together)

Heat oven to 350. Add oats and nuts to a baking sheet and bake 5 minutes, stir and bake another 3-5 minutes to toast. Transfer to a large bowl.

Combine butter, honey, brown sugar, vanilla, and salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and sugar completely dissolves.

Pour butter mixture into oats and nuts. Mix well. Let cool about 5 minutes and then add cranberries and chocolate chips. Stir to combine.

Line a 8 or 9 inch square baking pan with aluminum foil or parchment paper. Lightly spray. Add the granola mix to the pan.

This is the key to making the bars stick together: Press hard! I usually use another piece of parchment paper and push hard. Hold it for 30 seconds or more and then move your hands and push again. If you don't press hard enough, it will turn out as more of a  granola instead of granola bars. Still delicious, just not as easy to transport.

Cover and refrigerate at least 2 hours. Flip the bars upside-down on a cutting board and remove the parchment paper/foil carefully to avoid any being left behind.

Cut into bars. Store in an airtight container up to one week. For softer bars, keep at room temp. For harder bars, store in fridge.

You can also individually wrap each in plastic to have an easy portable snack for picnics or school lunches.

Brittany's Scones

These are super easy and delicious! You can change up the add-ins. I've made raisin, craisins, and blueberries, but chocolate chips would be good, too.

2c. sifted flour
1T baking powder
2T sugar
1/2 t. salt
1/4 c. shortening (I substituted coconut oil and it worked just fine)
2 eggs
1/2 c. plain yogurt (I used vanilla almond yogurt, and it worked well)
1T sugar for the top

Sift together flour, baking powder, sugar and salt.
Cut in shortening.
Make a hollow in the center.
Save 1 T egg white for the topping. Beat remaining eggs and combine with yogurt. Add all at once to the hollow. Stir to mix. The dough will be stiff.
Turn onto lightly floured board and knead 5-6 times until dough sticks together.
Divide in half. Roll each half into a 6" circle, approximately 1" thick. Cut each circle into 4 wedges.

Arrange wedges 1"apart on ungreased sheet. Brush with egg white and sprinkle with sugar.

Bake 400 degrees for 15 min. until golden.
Can serve as is or with butter and raspberry preserves.

Peanut Butter Protein Balls

Yields 16- 18  balls

1 c. natural peanut butter (crunchy or creamy)
2 T. honey or agave nectar
1 c. rolled oats
2 T. ground flaxseed or wheat germ
2 T. sweetened flaked coconut
Optional for coating: cocoa powder, wheat germ, powdered sugar, chopped peanuts, cinnamon sugar

1. Heat peanut butter and honey in microwave until easy to mix, about 15- 20 seconds. Stir until blended.
2. In a separate bowl, mix oats, flaxseed and coconut until combined.
3. Add peanut butter mixture to oat mixture and stir until incorporated (Mixture may seem a little dry at first... just keep mixing)
4. Form a rounded tablespoonful of the combined mixture into a ball and place on a plate. Repeat until all mixture is used.
5. Optional: roll each ball in whatever coating suits your preference: cocoa powder, powdered sugar, wheat germ, cinnamon sugar, chopped peanuts, etc.
6. Chill the plate of balls in the refrigerator to set for at least an hour or overnight.

Caramel-filled Chocolate Cookies

Not sure where this recipe originated, but it has become a favorite for holiday gifts.

1 c. butter, softened
1 cup plus 1 T sugar, divided
1 cup packed brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups all purpose flour
3/4 cup baking cocoa
1 tsp baking soda
1 1/4 cups chopped pecans, divided
1 package (13 ounces) Rolo candies
4 squares (1 ounce each) white baking chocolate, melted

Cream butter, 1 cup sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda in separate bowl. Gradually add to the creamed mixture, beating just until combined. Stir in 1/2 cup pecans.

Shape a tablespoon of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans. Dip each ball 1/2way into nut/sugar mixture and place nut side up 2 inches apart on a greased baking sheet.

 Bake at 375 for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate. Yield: about 5 dozen

Thumbprints

This is the original recipe given to me by a friend of a friend. I almost always at least double it...sometimes triple depending on the size of the crowd. The original recipe only makes 12 cookies.

1/2 c. Shortening
1/4 c. Brown Sugar
1 egg, separated
1/2 tsp vanilla
1 c. flour
1/4 tsp salt
3/4 c. finely chopped nuts
confectioners sugar
butter
jar of maraschino cherries, save the juice

Preheat oven to 350 degrees.

Mix shortening, sugar, egg yolk and vanilla until blended.

Blend flour and salt. Add into wet mixture. Roll dough into 1" balls.

Beat egg white slightly with a fork. Dip dough balls into egg whites and roll in nuts. Place 1" apart on ungreased cookie sheet. Press thumb gently into the center of each cookie.

Bake 10-12 minutes or until set. Let cool completely.

Meanwhile, make an icing out of butter, confectioners sugar and maraschino cherry juice. There are no measurements on this one. You'll have to eyeball it. NOTE: add the juice slowly. You will need much less juice than you may think.

Fill each thumbprint hole with tinted icing and top with 1/2 of a cherry, curved side up.

Bread Pudding with Salted Caramel Bourbon Sauce

This is the recipe we had to celebrate P's birthday. It is originally from my recipes.com. I tripled the recipe for the birthday dinner (7 adults, 6 kids), but we ended up having about 3/4 of a pan left.

Bread pudding:5 cups (1/2-inch) cubed French bread (about 8 ounces)
1 cup evaporated fat-free milk 
3/4 cup 1% low-fat milk (I used almond milk since that's what we had)
1/3 cup granulated sugar 
2 tablespoons bourbon
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 large eggs

Sauce:
3/4 cup packed light brown sugar
3 tablespoons bourbon
1 tablespoon unsalted butter 
6 tablespoons half-and-half, divided 
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
Cooking spray 
Preparation

1. Preheat oven to 350°.

2. To prepare bread pudding, arrange bread in a single layer on a baking sheet. Bake at 350° for 8 minutes or until lightly toasted. (I did this ahead of time)

3. Combine evaporated milk and next 7 ingredients (through eggs) in a large bowl; stir with a whisk. Add bread cubes. Let stand 20 minutes, occasionally pressing on bread to soak up milk. (I did this ahead of time... but I wouldn't recommend transporting it!)

4. To prepare sauce, combine brown sugar, 3 tablespoons bourbon, and butter in a small saucepan over medium-high heat; bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 5 tablespoons half-and-half; simmer 10 minutes or until reduced to about 1 cup. Remove pan from heat. Stir in remaining 1 tablespoon half-and-half, 1 teaspoon vanilla, and 1/8 teaspoon salt. Keep warm.

5. Spoon half of bread mixture into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 3 tablespoons sauce over bread mixture. Spoon remaining half of bread mixture over sauce. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Serve warm sauce with bread pudding.

Protein Bars

Not sure where this recipe originated, but I got this from the Kasels.

2 cups almonds
1/4 cup flax seeds, chia seeds or pumpkin seeds (ground in a coffee grinder or blender)
1/2 c. dried prunes, dates or raisins (we used prunes)
1/2 c. shredded coconut (unsweetened)… but I used sweetened because it's so yummy!
1/2 c. peanut or almond butter
1/2 c. coconut oil or butter (melted)
1/2 c. honey
2-3 tsp. vanilla extract
a few squares of dark chocolate (optional)

Place almonds, flax seed meal, dried fruit, shredded coconut, and almond/peanut butter in a food processor. Pulse briefly for about 10 seconds. In a small sauce pan, melt coconut oil over very low heat. Remove from stove. Stir honey and vanilla into oil. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste.

Press mixture into an 8x8 glass baking dish. Chill in refrigerator for 1 hour, until mixture hardens.

In a small saucepan, melt chocolate over very low heat, stirring continuously. Spread melted chocolate in a thin layer over the bars; return to refrigerator for 30 minutes until chocolate hardens. Remove from refrigerator, cut into bars and serve. Store in refrigerator or freeze for later.

16 bars = 310 calories per bar.

Best Rolled Sugar Cookies

*Mom, these are the sugar cookies we made this year that you loved so much.
*This recipe is originally from all recipes.com
*Reminder, if we make these again, we can halve the recipe.

Ingredients:
1 1/2 c. butter, softened
2 c. white sugar
4 eggs
1 tsp vanilla
5 c. all purpose flour
2 tsp baking powder
1 tsp salt

Directions
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets

Bake 6 to 8 minutes in preheated oven. Cool completely.

Flourless Oatmeal Peanut Butter Cookies

KM - These are the cookies from Journey Group that were next to the granola bars. :)

Makes 1 dozen
1 1/4 cups rolled oats
1/4 cup sugar
1/4 cup peanut butter (creamy)
1/2 tsp baking powder
1 egg
2 Tbs. butter, softened

Preheat oven to 350. Combine all ingredients in large bowl. Mix until blended.

Portion cookies onto a greased baking sheet, approximately 1 - inches apart.

Bake 12 - 15 min.

Remove cookies from baking sheet and allow to cool on wire rack.

*Originally found on carrotsncake.com*

Red Velvet Chocolate Chip Cookies

1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 t. vanilla
1 t. red food coloring
1 1/2 c. flour
1 t. baking soda
1/4 t. salt
1/3 c. cocoa powder
1/2 c. semi-sweet chocolate chips

Cream butter and sugars. Add egg and vanilla, mixing well. Beat in food coloring. Stir in flour, baking soda, salt and cocoa powder until just combined. Fold in chocolate chips. Drop by rounded teaspoon onto an ungreased cookie sheet and bake in a preheated 375 degree oven for 10 -12 min. Let cool slightly before transferring to wire racks.

Flourless Peanut Butter-Chocolate Chip Cookies

Makes 2 dozen (says the recipe. I doubled it and got about 30-36)

1 c. creamy peanut butter
3/4 c. sugar
1 large egg
1/2 tsp baking soda
1/4 tsp salt ( i think i forgot this, and they were fine)
1 c. semisweet chocolate chips (i used mini chips)

1. Preheat oven to 350. Stir together first 5 ingredients until well blended. Stir in chocolate morsels.
2. Drop dough by rounded tablespoonfuls 2 inches apart on parchment paper lined baking sheets. If the dough is sticky, spray spoon with cooking spray for easier release.
3. Bake 350 for 12 - 14 min or until puffed and lightly browned. COol on baking sheets on a wire rack for 5 min. Transfer to wire rack and let cool 15 min.

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.