Recipe - Butternut Squash And Hvc Chocolate Bars

4 cup Crushed chocolate wafers
2 Sticks Butter; melted
6 Eggs
2 One half cup Heavy cream
One half cup Brown sugar
One fourth cup Steen's 100% Pure Cane Syrup
1 pn Salt
1 teaspoon Cinnamon
1 pn Nutmeg
1 pn Ginger
2 teaspoon Vanilla
2 cup Roasted butternut squash
12 ounce Hawaiian Vintage Chocolate
disks
2 pack Cream cheese (8 ounce ea);
softened
One half cup Sugar
Juice of 1 lemon

Preheat the oven to 350 degrees.

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 One half sheet pan. Place the pan in the oven and bake for
about 10 minutes. Remove from the oven and cool.

In a mixing bowl, whisk 4 eggs, brown sugar, cane syrup salt, cinnamon,
nutmeg, and ginger together. Add 1 One half cups of the cream and 1 teaspoon
vanilla to the mixture and mix well. In a small mixing bowl, mash the
squash with One half 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.

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 2inch bars.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A75 broadcast 10261997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11101997

Recipe by: Emeril Lagasse