Ingredients Jump to Instructions ↓

  1. 4 cups 584g / 20oz Crushed chocolate wafers

  2. 2 Butter - melted

  3. 6 Eggs

  4. 2 1/2 cups 592ml Heavy cream

  5. 1/2 cup 80g / 2.8oz Brown sugar

  6. 1/4 cup 82g / 2.9oz 100% pure cane syrup

  7. 1 Salt

  8. 1 teaspoon 5ml Cinnamon

  9. 1 Nutmeg

  10. 1 Ginger

  11. 2 teaspoons 10ml Vanilla

  12. 2 cups 396g / 13oz Roasted butternut squash

  13. 12 oz 340g Hawaiian vintage chocolate disks

  14. 2 Cream cheese - - (8 oz ea), softened

  15. 1/2 cup 99g / 3 1/2oz Sugar

  16. 1 Lemon - juice of

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350F.

  2. In a mixing bowl, combine the cookie crust and the melted butter together. Blend the mixture thoroughly. Press the mixture evenly and firmly on the bottom and sides of a 1/2 sheet pan. Place the pan in the oven and bake for about 10 minutes. Remove from the oven and cool.

  3. In a mixing bowl, whisk 4 eggs, brown sugar, cane syrup salt, cinnamon, nutmeg, and ginger together. Add 1 1/2 cups of the cream and 1 teaspoon vanilla to the mixture and mix well. In a small mixing bowl, mash the squash with 1/2 cup of the cream. Mash the mixture until smooth. Whisk the squash mixture into the egg mixture and blend until smooth. Fold in the chocolate pieces.

  4. In another mixing bowl, whisk the cream cheese until smooth. Add the remaining 2 eggs, cream, vanilla, sugar and lemon juice. Whisk until smooth. Pour the squash mixture over the prepared crust. In a steady stream, pour the cream cheese mixture all over the squash mixture. Drag a knife from one side of the pan to the other a couple of times to incorporate the two mixtures together. Place the pan in the oven and bake for about 30 to 35 minutes or until the center is set. Remove the pan from the oven and cool completely. Slice into 2-inch bars.

  5. This recipe yields about 25 bars.


Send feedback