Heavenly Hash Bars
If you like heavenly hash ice cream, you'll like these bars. And if you are cooking with little ones, there are plenty of steps here that little fingers can get involved in.
This recipe seems long, but it's really very easy. Only the bottom crust needs to bake, and the rest is just a matter of waiting (which, I'll admit, was a difficult proposition once I saw how good these looked).
I got this recipe from the King Arthur Flour blog.
Preheat the oven to 300°F. Lightly grease a 9" x 13" pan, or line with parchment and grease the parchment.
To make the crust: In a medium-sized bowl, beat together the butter, salt, sugar, and vanilla, then beat in the flour. The dough will seem very dry, and won’t seem to want to become cohesive at first. Just keep beating, and it’ll eventually come together.
Press the dough into the prepared pan, smoothing the surface with your fingers or a mini rolling pin (pastry roller). The dough will feel stiff, but just keep pressing on it until you’ve covered the bottom of the pan. Prick the dough all over with a fork; this will keep it from bubbling up as it bakes.
Bake the crust for 35 to 40 minutes, until it’s golden brown around the edges and beginning to brown on the top. Remove it from the oven, and loosen the edges with a heat-resistant plastic knife or a table knife. Make the topping while the shortbread begins to cool.
To make the topping: Place the chocolate and cream in a microwave-safe bowl, or in a saucepan. Heat in the microwave, or over low heat on a burner, till the cream is steaming and barely beginning to form bubbles. Remove from the heat, and stir. The chocolate will gradually form a lump in the center of the bowl, then will start to expand as it absorbs the cream. Eventually the chocolate and cream will become one; keep stirring till it’s very smooth. If all the chocolate doesn’t seem melted, reheat very briefly, and keep stirring.
Spread the warm chocolate atop the cookie crust. Sprinkle with the marshmallows, then the pecans. Immediately use a knife, or a baker’s bench knife, to cut the bars into squares. You’ll find it useful to run the knife under hot water and wipe it off every several cuts, to keep drag to a minimum. The reason you’re cutting these bars immediately (admittedly, a somewhat messy proposition), is that if you wait till they’re cool the bottom crust is more difficult to cut.
Cover the pan, and place the bars in the refrigerator for about an hour, to set the chocolate. Remove from the fridge, and use a spatula to transfer the bars from the pan to a serving plate.
Yield: 2 dozen bars.
This recipe seems long, but it's really very easy. Only the bottom crust needs to bake, and the rest is just a matter of waiting (which, I'll admit, was a difficult proposition once I saw how good these looked).
I got this recipe from the King Arthur Flour blog.
Crust
1 cup (2 sticks, 8 ounces) unsalted butter
1 teaspoon salt
3/4 cup (5 1/4 ounces) sugar
2 teaspoons vanilla extract
2 1/3 cups (9 3/4 ounces) Unbleached All-Purpose Flour
Topping
3 cups (18 ounces) semisweet chocolate chips
3/4 cup (6 ounces) heavy cream
1 cup (3 3/4 ounces) toasted diced pecans
3 cups (half a 10.5-ounce package) mini marshmallows
1 cup (2 sticks, 8 ounces) unsalted butter
1 teaspoon salt
3/4 cup (5 1/4 ounces) sugar
2 teaspoons vanilla extract
2 1/3 cups (9 3/4 ounces) Unbleached All-Purpose Flour
Topping
3 cups (18 ounces) semisweet chocolate chips
3/4 cup (6 ounces) heavy cream
1 cup (3 3/4 ounces) toasted diced pecans
3 cups (half a 10.5-ounce package) mini marshmallows
To make the crust: In a medium-sized bowl, beat together the butter, salt, sugar, and vanilla, then beat in the flour. The dough will seem very dry, and won’t seem to want to become cohesive at first. Just keep beating, and it’ll eventually come together.
Press the dough into the prepared pan, smoothing the surface with your fingers or a mini rolling pin (pastry roller). The dough will feel stiff, but just keep pressing on it until you’ve covered the bottom of the pan. Prick the dough all over with a fork; this will keep it from bubbling up as it bakes.
Bake the crust for 35 to 40 minutes, until it’s golden brown around the edges and beginning to brown on the top. Remove it from the oven, and loosen the edges with a heat-resistant plastic knife or a table knife. Make the topping while the shortbread begins to cool.
To make the topping: Place the chocolate and cream in a microwave-safe bowl, or in a saucepan. Heat in the microwave, or over low heat on a burner, till the cream is steaming and barely beginning to form bubbles. Remove from the heat, and stir. The chocolate will gradually form a lump in the center of the bowl, then will start to expand as it absorbs the cream. Eventually the chocolate and cream will become one; keep stirring till it’s very smooth. If all the chocolate doesn’t seem melted, reheat very briefly, and keep stirring.
Spread the warm chocolate atop the cookie crust. Sprinkle with the marshmallows, then the pecans. Immediately use a knife, or a baker’s bench knife, to cut the bars into squares. You’ll find it useful to run the knife under hot water and wipe it off every several cuts, to keep drag to a minimum. The reason you’re cutting these bars immediately (admittedly, a somewhat messy proposition), is that if you wait till they’re cool the bottom crust is more difficult to cut.
Cover the pan, and place the bars in the refrigerator for about an hour, to set the chocolate. Remove from the fridge, and use a spatula to transfer the bars from the pan to a serving plate.
Yield: 2 dozen bars.
Comments
Post a Comment