White Chocolate Heath Bar Crunch Dessert - Desserts and Sweets Group! Ingredients: Crust: 2 cups chocolate chip cookie crumbs 1/2 cup Heath English Toffee pieces (plain) 3 tbs butter, melted Mousse: 1 pkg (4-serving size) white chocolate instant pudding 1 cup evaporated milk (do not reconstitute) 3/4 cup milk 1 container (8 oz) extra-creamy whipped topping Topping: 1 container (8 oz) extra creamy whipped topping 3/4 cup Heath Chocolate Covered Toffee Pieces 1/2 cup chocolate ganache 1/2 cup caramel sauce Ganache: 1/2 cup dark chocolate chips 3 tablespoons of heavy cream Directions: Hot fudge ice cream sauce may be substituted Microwave for about 10 seconds on HI so its a drizzling consistency Do the same for the caramel sauce. Lightly spray a 9x9-inch pan. Process cookies in a food processor to make fine crumbs Stir in the plain toffee pieces Add the melted butter and stir until all crumbs are coated Press into prepared pan. Prepare pudding by adding milks to a medium bowl Add pudding mix and whisk for 1 to 2 minutes Let stand for 5 minutes Fold in the entire tub of whipped topping and pour on top of crumbs Top with desired amount of whipped topping Refrigerate or freeze for at least 4 hours To make ganache: Microwave the chocolate chips and the cream for 20 seconds Remove and stir well Start with the lesser amount of cream Add additional if ganache appears to thick to drizzle. Sprinkle with chocolate covered toffee pieces Drizzle with the ganache and caramel sauce Serve and Enjoy!
Posted on: Fri, 19 Sep 2014 01:50:36 +0000