RECIPE: HEAVENLY HASH BARS | KITCHN
Provided by Nealey Dozier
Categories Sweets Cookie Baked good Candy
Total Time 0S
Number Of Ingredients 7
Steps:
- Line an 8-inch square baking dish with parchment paper with enough excess hanging over the sides of the pan to use as "handles"; spray paper with cooking spray.
- Combine the sugar, evaporated milk, and corn syrup in a medium-sized, heavy saucepan. Bring the mixture to a boil over medium-high heat, whisking often, and continue boiling the mixture until it reaches 218°F to 220°F on an instant read thermometer, 5 to 8 minutes. Remove the saucepan from the heat and let cool for 2 minutes. Fold in chocolate and vanilla and stir until melted. Let cool for an additional 15 to 20 minutes, then fold in the nuts and marshmallows.
- Transfer the chocolate mixture to the prepared baking dish and spread evenly with a silicone spatula. Refrigerate the candy until firm, at least two hours. Using the parchment paper handles, remove the candy from the baking dish and cut into squares. (It helps to use a knife dipped in hot water.)
- Store in an airtight container in the refrigerator for up to a week. Pull 5 to 10 minutes prior to serving.
Nutrition Facts : SaturatedFatContent 6.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 44.4 g, SugarContent 37.1 g, ServingSize Serves 16, ProteinContent 6.2 g, FatContent 18.7 g, Calories 341 cal, SodiumContent 41.0 mg, FiberContent 3.9 g, CholesterolContent 0 mg
HEAVENLY CHOCOLATE MOUSSE RECIPE: HOW TO MAKE IT
"Heaven on a spoon" is how one friend describes this chocolaty dessert. My husband, Allen rates it best of all the special treats I've made. The filling can also be used for a pie.
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a microwave, microwave the chocolate, 1/4 cup water and butter until the chocolate and butter are melted; stir until smooth. Cool for 10 minutes. , In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; whisk in chocolate mixture. , Set saucepan in ice and stir until cooled, 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate 4 hours or overnight.
Nutrition Facts : Calories 205 calories, FatContent 20g fat (12g saturated fat), CholesterolContent 138mg cholesterol, SodiumContent 46mg sodium, CarbohydrateContent 6g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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- In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolates, vanilla, nutmeg and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; top with whipped cream or marshmallows.
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