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Butternut Squash And HVC Chocolate Bars
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Cup Crushed chocolate wafers
Sticks Butter; melted
Eggs
1/2 Cup Heavy cream
/2 Cup Brown sugar
/4 Cup Steen's 100% Pure Cane Syrup
Pinch Salt
Teaspoon Cinnamon
Pinch Nutmeg
Pinch Ginger
Teaspoon Vanilla
Cup Roasted butternut squash
2 Ounce Hawaiian Vintage Chocolate disks
Package Cream cheese − (8 Ounce ea); softened
/2 Cup Sugar
Juice of 1 lemon
1
/2 Fat; 1/2 Other Carbohydrate
Preheat the oven to 350 degrees. In a mixing bowl, combine the cookie crust
and the melted butter together. Blend the mixture thoroughly. Press the
mixture evenly and firmly on the bottom and sides of a 1/2 sheet pan. Place
the pan in the oven and bake for about 10 minutes. Remove from the oven and
cool. In a mixing bowl, whisk 4 eggs, brown sugar, cane syrup salt,
cinnamon, nutmeg, and ginger together. Add 1 1/2 cups of the cream and 1
teaspoon vanilla to the mixture and mix well. In a small mixing bowl, mash
the squash with 1/2 cup of the cream. Mash the mixture until smooth. Whisk
the squash mixture into the egg mixture and blend until smooth. Fold in the
chocolate pieces. In another mixing bowl, whisk the cream cheese until
smooth. Add the remaining 2 eggs, cream, vanilla, sugar and lemon juice.
Whisk until smooth. Pour the squash mixture over the prepared crust. In a
steady stream, pour the cream cheese mixture all over the squash mixture.
Drag a knife from one side of the pan to the other a couple of times to
incorporate the two mixtures together. Place the pan in the oven and bake
for about 30 to 35 minutes or until the center is set. Remove the pan from
the oven and cool completely. Slice into 2−inch bars. This recipe yields
about 25 bars.
Butternut Squash And HVC Chocolate Bars
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