Recipe - California Bluebonnet Cake Snicker Pan

CRUST
1 One half cup Graham cracker crumbs
1 tablespoon Sugar
6 tablespoon Unsalted butter; melted

FUDGE LAYER
6 tablespoon Allpurpose flour
One half teaspoon Baking powder
1/8 teaspoon Salt
4 ounce Unsalted butter; cut into
pieces
4 ounce Semisweet chocolate; chopped
1 ounce Unsweetened chocolate;
chopped
One half cup Sugar
1 lg Egg
1 lg Egg yolk
1 teaspoon Vanilla extract
2 cup Snicker's candy bars; cut in
1/2inch piece

CREAM CHEESE LAYER
18 ounce Cream cheese; softened
1/3 cup Sugar
1 Whole egg
1 teaspoon Vanilla extract

CHOCOLATE TOPPING
2 ounce Milk chocolate; chopped
2 tablespoon 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 9inch deepdish 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 mediumlow 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 1517 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 mediumlow 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.

MCRecipe Digest V1 #137

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.