HEAVENLY HASH BARS
A buttery, crunchy shortbread cookie topped with creamy dark fudge, jam-packed with marshmallow and toasted pecans... now THAT'S an idea of what to do with a chunk of dark chocolate!
Provided by Cucina Casalingo
Categories Bar Cookie
Time 2h
Yield 2 dozen cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 300°F
- Lightly grease a 9" x 13" pan, or line with parchment and grease the parchment.
- To make the crust:
- In a medium-sized bowl, beat together the butter, salt, sugar, and vanilla, then beat in the flour.
- The dough will seem very dry, and won't seem to want to become cohesive at first. Just keep beating, and it'll eventually come together.
- Press the dough into the prepared pan, smoothing the surface with your fingers or a mini rolling pin (pastry roller).
- The dough will feel stiff, but just keep pressing on it until you've covered the bottom of the pan.
- Prick the dough all over with a fork; this will keep it from bubbling up as it bakes.
- Bake the crust for 35 to 40 minutes, until it's golden brown around the edges and beginning to brown on the top.
- Remove it from the oven, and loosen the edges with a heat-resistant plastic knife or a table knife.
- Make the topping while the shortbread begins to cool.
- To make the topping:
- Place the chocolate and cream in a microwave-safe bowl, or in a saucepan.
- Heat in the microwave, or over low heat on a burner, till the cream is steaming and barely beginning to form bubbles.
- Remove from the heat, and stir.
- The chocolate will gradually form a lump in the center of the bowl, then will start to expand as it absorbs the cream.
- Eventually the chocolate and cream will become one; keep stirring till it's very smooth.
- If all the chocolate doesn't seem melted, reheat very briefly, and keep stirring.
- Spread the warm chocolate atop the cookie crust.
- Sprinkle with the marshmallows, then the pecans.
- Immediately use a knife, or a baker's bench knife, to cut the bars into squares.
- You'll find it useful to run the knife under hot water and wipe it off every several cuts, to keep drag to a minimum.
- The reason you're cutting these bars immediately (admittedly, a somewhat messy proposition), is that if you wait till they're cool the bottom crust is more difficult to cut.
- Cover the pan, and place the bars in the refrigerator for about an hour, to set the chocolate.
- Remove from the fridge, and use a spatula to transfer the bars from the pan to a serving plate.
Nutrition Facts : Calories 3777, Fat 241.5, SaturatedFat 127.2, Cholesterol 366.3, Sodium 1300.2, Carbohydrate 416.9, Fiber 24.1, Sugar 258.7, Protein 34.8
HEAVENLY HASH BARS
Chock-full of chips, nuts and mini marshmallows, these rich bars are a cinch to stir up. "They make great Christmas treats, but I like to prepare them year-round," explains Peg Wilson, Elm Creek, Nebraska.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- Sprinkle marshmallows and nuts in a greased 13-in. x 9-in. pan; set aside. In a small saucepan, melt chips and peanut butter over low heat, stirring constantly until smooth. Pour over marshmallows and nuts. Let stand for 8-10 minutes. Gently stir to coat marshmallows. Chill until set; cut into bars.
Nutrition Facts : Calories 303 calories, Fat 18g fat (8g saturated fat), Cholesterol 1mg cholesterol, Sodium 133mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
HEAVENLY HASH
This recipe is very easy to make. It's very delicious made with rice, pineapples, marshmallows and whipped cream. It has been a favorite in my house for years - you've got to try it!
Provided by ANGIE COLEMAN
Categories Desserts
Time 3h
Yield 12
Number Of Ingredients 7
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Cool completely.
- In a large bowl, combine rice, pineapple, marshmallows, cherries and about 1 tablespoon cherry juice. In a chilled bowl, whip the cream until peaks form. Fold in confectioners sugar. Fold whipped cream into rice mixture. Refrigerate for 2 hours.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 44.4 g, Cholesterol 27.2 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.6 g, Sodium 39.7 mg, Sugar 25.1 g
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