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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Heavenly Hash Candy Recipe

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This recipe for Heavenly Hash Candy is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 bags Dark Chocolate Buttons from Michael's
2 cups roasted pecan halves
1 bag miniature marshmallows
Directions:
Directions:
Roast pecans for a couple of minutes watching carefully not to burn. Let cool.
Melt chocolate buttons in large microwaveable bowl according to directions on bag or just zap 2 minutes at a time on the defrost setting til melted. Stir.
After chocolate is melted add pecan halves and marshmallows and stir well to coat. Pour mixture into an aluminum foil lined 9 x 12 cakepan that has been sprayed w/Pam. Refrigerate till hardened (1/2 to 1 hour) then cut into small pieces.
Number Of Servings:
Number Of Servings:
Lots!
Preparation Time:
Preparation Time:
Approximately 5-10 minutes
Personal Notes:
Personal Notes:
I buy those Chinese take-out boxes from Michael's and use those to put the candy in. I make this at Christmas, Valentine's and Easter!

 

 

 

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