Fudgy Cheesecake Moons

Ingredients

3/4 cup butter, cubed
6 squares (1 ounce each) semisweet chocolate, chopped
2 eggs
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

Topping:
2 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
1 tablespoon cornstarch
1 egg
1 teaspoon vanilla extract
1/3 cup caramel ice cream topping

Directions

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.

Dark Side Chocolate Caramel Tart

Ingredients

1 cup sugar
3/4 cup water
1 tablespoon light corn syrup
1/4 teaspoon salt
1 cup heavy whipping cream
Pastry for single-crust pie (9 inches)
1/2 cup each chopped pecans, milk chocolate chips & semisweet chocolate chips
2 eggs

Drizzle:
1/4 cup semisweet chocolate chips
1 tablespoon milk

Directions

In a small heavy saucepan over medium heat, bring the sugar, water, corn syrup and salt to a boil. Cook, stirring occasionally, until mixture turns an amber color, about 15 minutes. Remove from the heat; slowly stir in cream (mixture will appear lumpy). Cook and stir over low heat until mixture is completely smooth, about 5 minutes. Remove from the heat; cool for 30 minutes.

Meanwhile, press pastry onto the bottom and up the sides of an ungreased 9-inch fluted tart pan with removable bottom; trim edges. Prick the bottom with a fork. Bake at 350 degrees for 20 minutes or until golden brown.

Sprinkle pecans and chocolate chips into crust. Whisk eggs, one at a time, into warm caramel mixture. pour over chocolate and pecans.

Bake at 350 degrees for 30-35 minutes or until top is bubbly and crust is golden brown. Cool completely on a wire rack.

In a microwave, melt chocolate chips with milk; stir until smooth. Cut a small hole in the corner of a plastic bag. Fill with chocolate mixture; pipe a web over tart. Store in the refrigerator.

Serves 12.

This recipe and above photo come from the Taste of Home Halloween Party Favorites magazine displayed until November 17, 2008.