California bluebonnet cake snicker pan

18 Servings

Ingredients

Quantity Ingredient
1½ cup Graham cracker crumbs
1 tablespoon Sugar
6 tablespoons Unsalted butter; melted
6 tablespoons All-purpose flour
½ teaspoon Baking powder
⅛ teaspoon Salt
4 ounces Unsalted butter; cut into pieces
4 ounces Semisweet chocolate; chopped
1 ounce Unsweetened chocolate; chopped
½ cup Sugar
1 large Egg
1 large Egg yolk
1 teaspoon Vanilla extract
2 cups Snicker's candy bars; cut in 1/2-inch piece
18 ounces Cream cheese; softened
⅓ cup Sugar
1 Whole egg
1 teaspoon Vanilla extract
2 ounces Milk chocolate; chopped
2 tablespoons Heavy whipping cream

Directions

CRUST

FUDGE LAYER

CREAM CHEESE LAYER

CHOCOLATE TOPPING

From: Sharon <jouet@...>

Date: Tue, 02 Jul 1996 09:15:54 -0500 Recipe By: The Tennessean, July 1, l996 For the crust, position rack in the center of oven. Preheat oven to 350 degrees. Butter a 9-inch deep-dish pie pan or spring form pan.

In a medium mixing bowl, combine graham cracker crumbs and sugar. Add melted butter and stir until well combined. Press graham mixture evenly into bottom of pan and partially up sides. Bake 5 minutes to set crust.

Remove from oven and let cook on rack.

For the fudge layer, sift flour, baking powder and salt into a medium mixing bowl. Set aside. In the top of a double boiler set over simmering water, combine butter and chocolate. Stir until melted and smooth. remove pan from heat and set aside to cool slightly.

In a large bowl of an electric mixer, combine sugar, egg and egg yolk and beat at medium-low speed until slightly thickened - about 1 minute. Add vanilla and chocolate mixture and mix, beating on low speed, until well combined. Add dry ingredients and mix until just combined. Pour fudge layer on top of graham cracker crust. Bake 15-17 minutes or until fudge layer is almost set and a toothpick inserted in the center comes out with moist batter.

For the cream cheese layer, combine cream cheese and sugar and beat with electric mixer set at medium-low until smooth. Add egg and vanilla and beat until smooth. Gently spread mixture on top of fudge layer. Return pan to oven for 15 minutes. Remove pie from oven to cool slightly.

For the chocolate topping, combine milk chocolate and cream in the top of a double boiler set over simmering water. Stir until melted. With a spoon drizzle chocolate mixture on top of pie.

Place in refrigerator to set for 6 hours or overnight.

NOTES : 3rd Place Winner - Bridgette Bush, From Nashville's 18th Avenue Enrichment Center's June Festival Dessert Contest.

MC-Recipe Digest V1 #137

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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