The best delicious California Bluebonnet Cake Snicker Pan recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this California Bluebonnet Cake Snicker Pan recipe today!
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-CRUST-
1 1/2 c Graham cracker crumbs
1 tb Sugar
6 tb Unsalted butter; melted
-FUDGE LAYER-
6 tb All-purpose flour
1/2 ts Baking powder
1/8 ts Salt
4 oz Unsalted butter; cut into
-pieces
4 oz Semisweet chocolate; chopped
1 oz Unsweetened chocolate;
-chopped
1/2 c Sugar
1 lg Egg
1 lg Egg yolk
1 ts Vanilla extract
2 c Snicker’s candy bars; cut in
-1/2-inch piece
-CREAM CHEESE LAYER-
18 oz Cream cheese; softened
1/3 c Sugar
1 Whole egg
1 ts Vanilla extract
-CHOCOLATE TOPPING-
2 oz Milk chocolate; chopped
2 tb Heavy whipping cream
From: Sharon jouet@telalink.net
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
Yields
18 Servings
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