Butternut Squash And HVC Chocolate Bars
Layered dessert bars with a chocolate wafer crust, a spiced butternut squash custard with Hawaiian Vintage Chocolate, and a cream cheese swirl on top.
Ingredients
- 4 cup crushed chocolate wafers
- 2 stick butter, melted
- 6 each eggs, divided
- 2 0.5 cup heavy cream, divided
- 0.5 cup brown sugar
- 0.3 cup Steen's 100% Pure Cane Syrup
- 1 tsp cinnamon
- 1 pinch nutmeg
- 1 pinch ginger
- 2 tsp vanilla, divided
- 2 cup roasted butternut squash
- 12 oz Hawaiian Vintage Chocolate disks
- 16 oz cream cheese (2 packages), softened
- 0.5 cup sugar
- 1 each lemon, juiced
Instructions
- 1
Preheat oven to 350°F. Combine cookie crust and melted butter. Press evenly into a half sheet pan. Bake 10 minutes. Cool.
- 2
Whisk 4 eggs, brown sugar, cane syrup, salt, cinnamon, nutmeg, and ginger together. Add 1.5 cups cream and 1 tsp vanilla.
- 3
Mash the squash with 0.5 cup cream until smooth. Whisk into the egg mixture. Fold in the chocolate pieces.
- 4
In another bowl, whisk cream cheese until smooth. Add remaining 2 eggs, remaining cream, vanilla, sugar, and lemon juice. Whisk until smooth.
- 5
Pour the squash mixture over the prepared crust. Pour the cream cheese mixture all over in a steady stream. Drag a knife through both mixtures to swirl.
- 6
Bake 30-35 minutes until the center is set. Cool completely. Slice into 2-inch bars. Yields about 25 bars.