1/4 cup vegetable oil
4 cups white sugar
8 eggs
2 tablespoons milk
1 cup butter, melted
1 pound semisweet chocolate pecans, crushed
6 chocolate squares, crushed
Heat oil in a large saucepan over medium heat. Stir in sugar, eggs and milk. Cook 5 minutes, stirring constantly. Pour into 1 quart standing blender with pastry blender attachment. Cover and simmer over medium-high heat for 1 minute. Remove from heat. Place in blender with cheese mixture.
Add melted butter and chocolate pecans; stir until smooth. Spoon heat into blender with pastry blender attachment. Gradually mix into 2-quart saucepan. Stir and pour mixture into second quart. Cover and simmer for 1 hour or until chocolate is melted and mixture thickens.
Stir cream cheese mixture into additional syrup. Return cream cheese mixture to blender and blend until smooth; pour into large slow cooker.
In a large bowl, beat cream cheese mixture until light and fluffy. Stir in chocolate pecans and chocolate squares. Pour over bean soup, enchilada sauce, green salsa, and bean stew. Serve immediately.