• Butternut Squash And Hvc Chocolate Bars

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    • 4 c. Crushed chocolate wafers
    • 2 stk Butter melted
    • 6 x Large eggs
    • 2 1/2 c. Heavy cream
    • 1/2 c. Brown sugar
    • 1/4 c. Steen's 100% Pure Cane Syrup
    • 1 pch Salt
    • 1 tsp Cinnamon
    • 1 pch Nutmeg
    • 1 pch Ginger
    • 2 tsp Vanilla
    • 2 c. Roasted butternut squash
    • 12 ounce Hawaiian Vintage Chocolate disks
    • 2 pkt Cream cheese - (8 ounce ea) softened
    • 1/2 c. Sugar Juice of 1 lemon


    1. Preheat the oven to 350 degrees.
    2. In a mixing bowl, combine the cookie crust and the melted butter together. Blend the mix thoroughly. Press the mix proportionately and firmly on the bottom and sides of a 1/2 sheet pan. Place the pan in the oven and bake for about 10 min. Remove from the oven and cold.
    3. In a mixing bowl, whisk 4 Large eggs, brown sugar, cane syrup salt, cinnamon, nutmeg, and ginger together. Add in 1 1/2 c. of the cream and 1 tsp. vanilla to the mix and mix well. In a small mixing bowl, mash the squash with 1/2 c. of the cream. Mash the mix till smooth. Whisk the squash mix into the egg mix and blend till smooth. Mix in the chocolate pcs.
    4. In another mixing bowl, whisk the cream cheese till smooth. Add in the remaining 2 Large eggs, cream, vanilla, sugar and lemon juice. Whisk till smooth. Pour the squash mix over the prepared crust. In a steady stream, pour the cream cheese mix all over the squash mix. 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 min or possibly till the center is set. Remove the pan from the oven and cold completely. Slice into 2-inch bars.
    5. This recipe yields about 25 bars.

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