Butternut Squash And Hvc Chocolate Bars Recipe

Name: Butternut Squash And Hvc Chocolate Bars Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
3
Blend the mix thoroughly.
4
Press the mix proportionately and firmly on the bottom and sides of a 1/2 sheet pan.
5
Place the pan in the oven and bake for about 10 min.
6
Remove from the oven and cold.
7
In a mixing bowl, whisk 4 Large eggs, brown sugar, cane syrup salt, cinnamon, nutmeg, and ginger together.
8
Add in 1 1/2 c. of the cream and 1 tsp.
9
vanilla to the mix and mix well.
10
In a small mixing bowl, mash the squash with 1/2 c. of the cream.
11
Mash the mix till smooth.
12
Whisk the squash mix into the egg mix and blend till smooth.
13
Mix in the chocolate pcs.
14
In another mixing bowl, whisk the cream cheese till smooth.
15
Add in the remaining 2 Large eggs, cream, vanilla, sugar and lemon juice.
16
Whisk till smooth.
17
Pour the squash mix over the prepared crust.
18
In a steady stream, pour the cream cheese mix all over the squash mix.
19
Drag a knife from one side of the pan to the other a couple of times to incorporate the two mixtures together.
20
Place the pan in the oven and bake for about 30 to 35 min or possibly till the center is set.
21
Remove the pan from the oven and cold completely.
22
Slice into 2-inch bars.
23
This recipe yields about 25 bars.

4157

kcal

Calories

325

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 c. Crushed chocolate wafers, 2 stk Butter melted, 6 x Large eggs, 2 1/2 c. Heavy cream, and more.

Yes, Butternut Squash And Hvc Chocolate Bars Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!