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Desserts
American
16 squares
20 minutes
45 minutes
3 ounces Unsalted Butter softened
3/4 cup Sugar
5 large Eggs, separated
1 pinch Hatch Pepper Seasoning
6 ounces Dark Chocolate
1/2 package Melissa’s Red Hatch Pepper Pecans, chopped
2 cups Melissa’s Hatch Pepper Kettle Corn
In an electric mixer bowl, cream butter and sugar. Mix in egg yolks. Add the seasoning.
Melt the chocolate over a double boiler. Cool slightly so that it will not melt butter mixture. Stir in nuts.
In clean mixer bowl, beat egg whites until soft peaks form. Fold into batter. If the mixture looks broken, whip again until creamy and well combined. Pour into 9 inch square greased baking dish and sprinkle the kettle corn over the top. Bake in a pre-heated 350degree oven for 45 minutes. Cool and cut into 16 squares.
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