Collection: Chocolate Chip Cheesecake, Mixed Nut Chocolate Fudge, Creamy Double Decker Fudge, Chocolate Streusel Bars (Eagle/Hershey) Date: Sun, 20 Nov 1994 09:45:27 EST Sender: Foodlore/Recipe Exchange From: Maggie Workman Subject: Condensed Milk Recipes Here are a few recipes that came from an Eagle Brand Sweetened Condensed Milk and Hershey's Chocolate Chips advertisement. I have not tried these yet, but plan to very soon. I wish you could see the pictures that came with the recipes! These would make nice holiday treats. CHOCOLATE CHIP CHEESECAKE 1-1/2 cups graham cracker crumbs 1/3 cup Hershey's Cocoa 1/3 cup sugar 1/3 cup butter or margarine, melted 3 pkgs. cream cheese, softened 1 can (14 oz.) Eagle brand Sweetened condensed milk (NOT evaporated milk) 3 eggs 2 tsp vanilla extract 1 cup Hershey's Mini Chips Semi- Sweet chocolate, divided 1 tsp all purpose flour Heat oven to 300 degrees F. In a bowl combine graham cracker crumbs, cocoa, sugar and butter; press evenly onto bottom of 9-in springform pan. In large mixer bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well. In small bowl, toss 1/2 cup mini chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips evenly over top. Bake 1 hour. Turn oven off; allow to cool in oven 1 hour. Remove from oven; cool to room temperature. Refrigerate before serving. Cover; refrigerate leftover cheesecake. 10 to 12 servings. MIXED NUT CHOCOLATE FUDGE 2 cups (12 oz.) Hershey's Semi Sweet Chocolate Chips 1 cup Hershey's Milk Chocolate Chips 1 can (14 oz.) Eagle Brand Sweetened Condensed Milk (not evaporated milk) 1 cup coarsely chopped mixed nuts 1 tsp vanilla extract Line 8-inch square pan with foil. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan. Refrig- erate until firm, about 2 hours. Turn fudge onto cutting board; peel off foil. Cut into squares. Store tightly covered at room temperature. About 4 dozen pieces or 2 pounds. CREAMY DOUBLE DECKER FUDGE 1 cup Reese's Peanut Butter Chips 1 can (14 oz.) Eagle Brand Sweetened Condensed Milk (not evaporated milk), divided 1 tsp vanilla extract, divided 1 cup Hershey's Semi-sweet chocolate chips Line 8 inch square pan with foil. In small microwave safe bowl, place peanut butter chips and 2/3 cup sweetened condensed milk, Microwave at HIGH 1 to 1-1/2 minutes, stirring after 1 minute, until chips are melted when stirred. Stir in 1/2 tsp vanilla. Spread evenly into prepared pan. In small microwave safe bowl, place remaining sweetened condensed milk and chocolate chips; repeat microwave procedure. Stir in remaining vanilla; spread evenly over peanut butter layer. Refrigerate until firm, about 2 hours. Turn fudge onto cutting board; peel off foil. Cut into squares. Store tightly covered in refrigerator. About 4 dozen pieces or 1-1/2 pounds. CHOCOLATE STREUSEL BARS 1-3/4 cup all purpose flour 1 cup sugar 1/4 cup Hershey's Cocoa 1/2 cup (1 stick) butter or margarine 1 egg 1 can Eagle Brand Sweetened Condensed Milk (not evaporated milk) 2 cups (12 oz.) Hershey's Semi Sweet Chocolate Chips, divided 1 cup coarsely chopped nuts Heat oven to 350 degrees F. Grease 13x9x2 inch baking pan. In large bowl, stir together flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Reserve 1-1/2 cups. Press remaining mixture onto bottom of prepared pan. Bake 10 minutes. Meanwhile in medium microwave safe bowl, place sweetened condensed milk and 1 cup chocolate chips; stir. Microwave at HIGH for 1 to 1-1/2 minutes or until chips are melted and mixture is smooth when stirred; pour over crust. Add nuts and remaining chips to reserved crumb mixture. Sprinkle over top. Bake additional 25 to 30 minutes or until center is almost set. Cool completely. Cut into bars. About 36 bars.