Southwest Chocolate Stack Ups Recipes

CHOCOLATE STACKS

Steps:

• In a cold metal bowl, beat the whipping cream to the soft peak stage and add the sugar and vanilla extract slowly. As the whipping cream comes up to the hard peak stage, add the whiskey slowly. (Sample to insure taste.)
• In a food processor, grind 3/4 of the slivered almonds into a fine powder. Place in a bowl and set aside. (Reserve 1/4 as decoration during final assembly.)
• Assembly: Begin by placing one wafer on your tray. Paint the top of it with a thin layer of Hershey's sauce. Next add a teaspoon of the ground almonds and spread it evenly. Then add a teaspoon of the whipping cream mixture.
• Repeat this until you have 6 layers and top it with a dollop of whipping cream. Add a cherry to the top of each stack and a few whole slivered almonds. Then garnish lightly with the Decor Nonpariels. Cover the completed pan of stacks with a sheet of Glad wrap and put them into the refrigerator overnight.
• Note: The whipping cream will soften the wafers. You will need to serve and eat these stacks within the next two or three days. After that the cream starts to harden and they don't taste a good. ENJOY!
• This recipe will yield two trays of 24 stacks. Two per person will serve 12. You will need two aluminum roasting pans to hold the completed dessert.

COWBOY HAYSTACKS

Steps:

• 1. In a large sauce pan, on low to medium heat, add sugar and corn syrup. Let this melt together.
• 2. Add in peanut butter and vanilla. Melt all together.
• 3. Remove from heat and pour in cornflakes and mix until all cereal is covered evenly.
• 4. Lay some wax paper out on the countertop and drop spoonfuls of mixture onto paper. Let set up. Maybe an hour or two. Should look like little haystacks.
• 5. Enjoy!

GOOEY CHOCOLATE STACK

Steps:

• Preheat oven to 250 degrees F.
• Line the baking sheets with parchment and draw and 8-inch circle in each one with a bow or cake pan and use that to outline it.
• Whisk egg whites until stiff, then add sugar a spoonful at a time, beating in well after each addition. It takes patience. Sprinkle over the cocoa and vinegar and fold in gently but firmly.
• Divide the meringue disks among the 3 circles, spreading evenly. Don't worry about beating the air out of them.
• Cook for 1 hour, then turn off the oven, leaving the meringues until cool. If you keep them in an airtight container in-between parchment paper they will keep for a week.
• Now for the creme patissiere: Beat the egg yolks and sugar togethe, then add the cocoa and flour, whisking well. Warm the milk and cream in a saucepan, then, whisking, pour this onto the eggs and sugar before pouring everything back into the saucepan on the heat, stirring constantly, bring it to a boil. When the mixture has thickened, take it off the heat and stir in the melted chocolate and vanilla.
• Let it cool now, but avoid putting it in the refrigerator as it will become too solid. You can stop it forming a askin either by covering it with buttered parchment paper. Another option is to stick it in a bowl of ice water and keep stirring it until it is cold.
• To assemble the cake place one of the meringues discs on a flat plate or cake stand, spread with a third of the chocolate creme, then carry on layering. Spread the top with chopped nuts of your choice.