German Chocolate Cheesecake Squares
1-1/2 c graham cracker crumbs
1/2 c sugar
1/2 c butter or margarine, melted
3-8-oz. packages cream cheese, softened
1-l4-oz.can sweetened condensed milk
2-4-oz.packages sweet cooking chocolate, melted
1 tbsp. vanilla extract
Preheat oven to 350. Combine crumbs, sugar and margarine;press
firmly on bottom of 15x10 inch jellyroll pan. In large mixer
bowl, beat cheese until fluffy. Gradually beat in sweetened condensed
milk until smooth. Add remaining ingredients except coconut pecan
topping, mix well. Pour into prepared pan. Bake 20 minutes or until
center is set. Cool. Top with coconut pecan topping. Chill.
COCONUT PECAN TOPPING:
In heavy sauce pan, combine 1(14oz-) can sweetened consdensed milk
and 3 egg yolk, mix well. Add 1/2 c margarine or butter. Over medium
low heat, cook and stir until thickened and bubbly, 8-10 minutes.
Remove from heat:stir in 1 (3-1/2 oz.) can flaked coconut(1-1/3 c),
1 c chopped pecans and 1 teaspoon vanilla. Cool 10 minutes. Makes
about 2-3/4 cups topping.