Chocolate Chip Cheesecake Bars Recipe

        
           **CHOCOLATE CHIP BATTER
      1 c  shortening
      1 c  brown sugar,packed
    1/2 c  sugar
      1 t  vanilla
      3    eggs
      2 c  flour,unsifted
      1 t  baking soda
      1 t  salt
  1 1/2 c  semi sweet chocolate chips
           **CREAM CHEESE FILLING
     16 oz cream chees,softened
    1/4 c  sugar
      2    eggs
      1 c  pecans,chopped

CHOCOLATE CHIP BUTTER Cream shortening, sugars & vnailla; add eggs &
beat well.  Combine flour, baking soda & salt.  Add to creamed mixture
& stir in chocolate chips.  Spread half of batter in bottom of a
lightly greased 9x13 pan.

CREAM CHEESE BATTER. Combine cream cheese with sugar & eggs in food
processor o mixer & blend until creamy.  Pour on top of chocolate chip
batter in pan.  Sprinkle with nuts.  Spread or drop the remaining
chocolate chip batter by small spoonfuls over chese fillng.  If not
completely covered the batter will spread in the baking process.  Bake
for 45 minutes.  Cool & cut into pieces.

Chocolate Filled Braid      
 
  2 1/4 c  bread flour,unsifted
      2 T  sugar
    1/2 t  salt
      1 pk dry yeast
    1/2 c  milk
    1/4 c  water
    1/2 c  bitter chocolate
      1    egg
           **CHOCOLATE FILLING**
    3/4 c  mini chocolate chips
      2 T  sugar
    1/3 c  evaporated milk
      1 t  vanilla
    1/2 c  finely walnuts (or pecans)-Chopped
    1/4 t  cinnamon
           **CONFECTIONERS SUGAR GLAZE**
      1 c  powdered sugar
      1 T  butter (or oleo)
    1/2 t  vanilla
      2 T  milk

Prepare chocolate filling & set aside.  Combine 1 cup flour, sugar &
yeast in large bowl & set aside.  Combine milk, water & butter in
saucepan & cook over low heat until very warm (120-130) degrees, the
butter does not need to melt.  Add to dry ingredients, beat 2 mnutes on
medium speed.  Add to dry ingredients, beat 2 minutes on medium speed.
Add enough flour to make a stiff dough.  Cover & allow to rest for 20
minutes.

Turn dough onto a well floured board; roll into an 18x10 rectangle.
Spread with chocolate filling lengthwise down center third of dough.
Cut 1" wide strips diagonally along both sides of filling to within
3/4" of filling.  Alternately fold opposite strips of dough at an angle
across filling.  Alternately fold opposite strips of dough at an angle
across filling.  Transfer to a greased cookie sheet.  Shape into ring
stretching slightly; pinch ends together.  Cover with wax paper brushed
with vegetable oil; top with plastic wrap.  Chill 1 1/2-2 hours.  May
chill overnight.

Let dough stand uncovered at room temperature for 10 minutes.  Bake at
375 for 30-35 minutes or until lightly browned.  Remove from kaing
sheet & cool on wire rack.  Brush with melted butter or drizzle with
Confectioners Sugar Glaze.

Chocolate Filling: Combine chocolate chips, sugar & evaporated milk in
small saucepan.  Cook over low heat stirring constantly until chips are
melted & mixture is smooth.  Stir in nuts, vanilla & cinnamon.  Cool.

Confectioners Sugar Glaze: Beat confectioners sugar, butter, vanilla &
milk in small bowl, until glaze is smooth & of desired consistency.