GRANDMA'S HEAVENLY HASH
Some people call this Rocky Road candy, but our grandma called it Heavenly Hash. Grandma or mom almost always made it for us around Christmas time. Grandma used to wrap each piece individually in plastic wrap, but I'm afraid I don't have that kind of patience. Either way, it looks pretty stacked up on a decorative plate and tastes heavenly as it melts in your mouth. If using a microwave to melt chocolate and butter, stir thoroughly between 30-second bursts until chocolate is completely melted.
Provided by MdniteCreepr
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 4h10m
Yield 84
Number Of Ingredients 6
Steps:
- Heat chocolate bars, chocolate chips, and butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Remove chocolate mixture from heat; stir in walnuts, marshmallows, and vanilla until completely coated. Spread mixture into 9x13-inch baking pan, gently pressing down with spatula to evenly flatten out. Refrigerate until hardened, 4 to 5 hours.
Nutrition Facts : Calories 79.6 calories, Carbohydrate 7.2 g, Cholesterol 7 mg, Fat 5.8 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 3.1 g, Sodium 21.1 mg, Sugar 6.1 g
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
Make and share this Heavenly Hash recipe from Food.com.
Provided by ROBIN PENA
Categories Gelatin
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything together in a large bowl.
- Chill about 1 hour.
Nutrition Facts : Calories 224.4, Fat 15.8, SaturatedFat 13.7, Cholesterol 1.1, Sodium 22.3, Carbohydrate 21.5, Fiber 2.9, Sugar 15.5, Protein 1.9
HEAVENLY HASH CANDY
Make and share this Heavenly Hash Candy recipe from Food.com.
Provided by Dave5003
Categories Candy
Time 15m
Yield 1 batch, 24 serving(s)
Number Of Ingredients 3
Steps:
- Line a tray or dish with parchment paper; butter well.
- Melt chocolate over double boiler until completely melted.
- Pour 1/2 of the melted chocolate in paperlined tray or dish.
- Sprinkle and cover with the marshmallows and nuts.
- Pour over the remainder of the chocolate and let cool and solidify completely.
- When cold break into pieces.
Nutrition Facts : Calories 62.1, Fat 3.9, SaturatedFat 0.8, Cholesterol 0.7, Sodium 43.5, Carbohydrate 6.2, Fiber 0.6, Sugar 3.9, Protein 1.3
MICROWAVE HEAVENLY HASH
This is so easy to make and a little rich if u have a sweet tooth. Enjoy
Provided by Gloria Gasperson'Giddings
Categories Other Desserts
Time 20m
Number Of Ingredients 4
Steps:
- 1. Combine mini marshmallows and nuts in a large mixing bowl. Spray a 9x13 pan and set aside. combine chips,milk in a Mircowave safe bowl. Melt on medium power 31/2-41/2 mins.stirring after about 2 mins. Pour over marshmallows and nuts,mix quickly spread in pan. Place in the fridge and cut up after 2 hrs.. Store in cover container. can be frozen.
- 2. * This won a Blue ribbon at the Madison County Fair in 1989.
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Category Cookstr RecipesEstimated Reading Time 3 mins
- Lightly coat an 8-inch-square baking dish with nonstick cooking spray. Place a 10-inch-square piece of parchment paper in the baking dish, coat with nonstick cooking spray, and set the dish aside.
- Bring the sugar, evaporated milk, and corn syrup to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce the heat to medium and simmer until the syrup reaches 220°F (it will have a foam of finely textured bubbles on top like the foam on a beer), about 8 minutes.
- Turn off the heat and whisk in the chocolate, vanilla, and salt until the chocolate is completely melted and the mixture is smooth. Let it cool for 3 minutes (you shouldn’t feel any heat if you touch a dab to the bottom of your lip) and then stir in the pecans and marshmallows until combined.
- Transfer the mixture to the prepared baking sheet and spread it into a some-what even layer using a rubber spatula (it’s okay if it’s a little bumpy and rustic). Tap the pan on your work surface a couple of times to compact, and then cover flush with plastic wrap and refrigerate for at least 1 hour or overnight.
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- In a medium-sized pot, combine and cook the sugar, cocoa powder, Karo, and the two milks. Cook until it forms a soft ball.
- Pour mixture over the top of the marshmallows. Cool and allow to set, then cut into squares. To test for soft ball stage: Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put your hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.
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