Melt butter in heavy 2-quart saucepan over low heat.

Add sweetened condensed milk; stir constantly until mixture is thick, smooth and glossy, about 5 minutes.

Remove from heat; stir in rum and finely chopped nuts, if desired. Pour mixture into flat pan.

Refrigerate until firm, about 4 hours.

Refrigerate until firm, about 2 hours.

Store, covered, in refrigerator.

Line 8- or 9-inch square pan with foil.

Butter foil; set aside.

Combine sugar, marshmallow creme, evaporated milk and butter in heavy medium saucepan.

Cook over medium heat, stirring constantly, to a full boil.

Boil, stirring constantly, 5 minutes.

Remove from heat; add chocolate chips and vanilla.

Stir just until chips are melted; pour into prepared pan.

Refrigerate 1 hour or until firm.

Cut into squares.

Store tightly covered in a cool, dry place.

Line 8-inch square pan with foil.

Cover; refrigerate until firm.

Remove from pan; place on cutting board.

Peel off foil.

Cut into squares.

Store tightly covered in refrigerator.

Melt butter in heavy saucepan over low heat.

Add cocoa; stir until smooth.

Add sweetened condensed milk; cook and stir constantly until mixture is thick, smooth and glossy, about 4 minutes.

Remove from heat; stir in vanilla.

Cover; refrigerate 3 to 4 hours or until firm.

Store, covered, in refrigerator.

Line 8-inch square pan with foil.

Combine chocolate chips, sweetened condensed milk, vanilla and salt in heavy saucepan.

Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.

Remove from heat.

Add peanut butter chips; stir quickly just to distribute chips throughout mixture.

Spread evenly into prepared pan.

Refrigerate 2 hours or until firm.

Remove from pan; peel off foil.

Cut into squares.

Store tightly covered in refrigerator.

Cover tray with wax paper.

Place on prepared tray.

Refrigerate until coating is firm, about 30 minutes.

Store, covered, in refrigerator.

Melt butter and peanut butter chips in large saucepan over very low heat, stirring often.

Add cocoa; stir until smooth.

Stir in sweetened condensed milk; stir constantly about 4 minutes or until mixture is thick and glossy.

Remove from heat; stir in vanilla. 2.

Refrigerate 2 hours or until firm enough to handle.

Shape into 1-inch balls; roll in cocoa, nuts or graham cracker crumbs.

Refrigerate until firm, about 1 hour.

Store, covered, in refrigerator.

Line 9-inch square pan with foil, extending foil over edges of pan; butter foil.

Cover bottom of prepared pan with chocolate chips.

Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved.

Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.

Pour mixture over chocolate chips in pan, spreading evenly.

Cool.

Refrigerate until chocolate is firm.

Remove from pan; peel off foil.

Break into pieces.

Store tightly covered in cool, dry place.

Heat oven to 350 F.

Grease and flour 13x9x2-inch baking pan.

Combine chocolate chips, butter and water in large mixer bowl; stir with spoon until chocolate is melted and mixture is blended.

Gradually add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth.

Pour batter into prepared pan.

Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean.

Cool completely in pan on wire rack.

Frost with SPECIAL DARK FROSTING.

Preheat oven to 350°F (175°C).

Grease and flour a 13x9x2-inch baking pan.

Prepare the Cream Cheese Filling:

Place chocolate chips in a small microwave-safe bowl.

Microwave on HIGH (100%) for 1 minute, then stir.

If needed, microwave an additional 15 seconds at a time, stirring after each heating, until the chips are melted and smooth.

In a medium bowl, beat the cream cheese and sugar until well blended.

Add the egg and vanilla, mixing until smooth.

Pour in the melted chocolate and beat until fully combined.

Set aside.

In a large bowl, stir together flour, sugar, cocoa, baking soda, and salt.

Add water, oil, eggs, vinegar, and vanilla.

Beat on medium speed with an electric mixer for 2 minutes until well blended.

Pour 3 cups of batter into the prepared baking pan.

Drop the Cream Cheese Filling onto the batter by heaping teaspoonfuls.

Carefully spoon the remaining batter over the filling.

In a small bowl, combine chocolate chips, coconut, and chopped nuts, then sprinkle evenly over the top.

Bake for 50-55 minutes or until a toothpick inserted into the center comes out almost clean, and the cake starts to crack slightly.

Cool completely in the pan on a wire rack.

Cover and store any leftovers in the refrigerator.