3/4 cup butter, cubed
6 squares (1 ounce each) semisweet chocolate, chopped
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1 cup plus 2 tablespoons all-purpose flour
6 tablespoons baking cocoa
1/2 teaspoon salt
2 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/3 cup caramel ice cream topping
In a small saucepan, heat butter over medium heat until golden brown, about 7 minutes. Remove from the heat. Add chocolate; stir until smooth.
In a large bowl, combine the eggs, sugars and vanilla; whisk in chocolate mixture. Combine the flour, cocoa and salt; add to egg mixture and stir until smooth. Line a 15 x 10 x 1-inch baking pan with waxed paper and grease the paper; spread batter evenly into prepared pan.
In a small bowl, beat the cream cheese, sugar and cornstarch until smooth; beat in egg and vanilla. Gently spread over chocolate layer. Drizzle caramel topping over cream cheese layer in vertical lines about 1 inch apart. Use a toothpick to draw right angles across the drizzled lines, about 1/2 inch apart.
Bake at 325 degrees for 15 to 18 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack for 1 hour. Refrigerate for 1 hour before removing from pan. Discard waxed paper. Cut with a 3-inch x 1-inch crescent-shaped cookie cutter. Store in an airtight container in the refrigerator.
Yields 20 bars
This recipe and above photo come from the Taste of Home Halloween Party Favorites magazine displayed until November 17, 2008.