Celebrate Heavenly Hash ==== bar recipe

What exactly is heavenly hash??

Is it a fruit salad that is made up with sour cream or whipped cream
                                              or
Is it a chocolate confection or baked good filled with marshmallows and nuts??

The fruit salad that goes by the title Heavenly Hash is a traditional Southern dish. Normally served during the holidays it has red maraschino cherries, green grapes, pecans and other ingredients folded into whipped cream. Heavenly Hash is often a dish where everyone adds their own special touch to the jumbled mix of ingredients. Any combination of ingredients including some of the following are found in heavenly hash

• fruit cocktail and maraschino cherries 
• cherry pie filling and crushed pineapple
• shredded coconut and / or bananas
• grapes and mandarin orange segments
• marshmallow and nuts
• flavored lime jell-o or vanilla pudding
• sour cream, whipped cream 

The candy/ cake / cookie / ice cream treats often referred to as heavenly hash has led to another treat. The sweet, fudgy chocolate candy, made of marshmallows, evaporated milk and chocolate chips that are melted to form the candy base. Chopped nuts, corn syrup and sugar are added to the mix to make a form of candy. 

Heavenly Hash can be found in a cookie version as well. Inside the cookie is ingredients like marshmallows, chopped nuts and coconut in a chocolate cookie dough. 

Heavenly Hash ice cream contains chocolate ice cream with marshmallow swirl, chopped nuts and chocolate chunks , mini mallows and nuts 

Enjoy these Heavenly Hash Bars

Crust
1 cup (2 sticks, 8 ounces) unsalted butter
1 teaspoon salt
3/4 cup (5 1/4 ounces) sugar
2 teaspoons vanilla extract
2 1/3 cups (9 3/4 ounces) King Arthur Unbleached All-Purpose Flour

Topping
3 cups (18 ounces) semisweet chocolate chips or chopped dark chocolate
3/4 cup (6 ounces) heavy cream
1 cup (3 3/4 ounces) toasted diced pecans
3 cups (half a 10.5-ounce package) mini marshmallows

Preheat the oven to 300°F. Lightly grease a 9" x 13" pan, or line with parchment and grease the parchment.

To make the crust: In a medium-sized bowl, beat together the butter, salt, sugar, and vanilla, then beat in the flour. The dough will seem very dry, and won’t seem to want to become cohesive at first. Just keep beating, and it’ll eventually come together.

Press the dough into the prepared pan, smoothing the surface with your fingers or a mini rolling pin (pastry roller). The dough will feel stiff, but just keep pressing on it until you’ve covered the bottom of the pan. Prick the dough all over with a fork; this will keep it from bubbling up as it bakes.

Bake the crust for 35 to 40 minutes, until it’s golden brown around the edges and beginning to brown on the top. Remove it from the oven, and loosen the edges with a heat-resistant plastic knife or a table knife. Make the topping while the shortbread begins to cool.

To make the topping: Place the chocolate and cream in a microwave-safe bowl, or in a saucepan. Heat in the microwave, or over low heat on a burner, till the cream is steaming and barely beginning to form bubbles. Remove from the heat, and stir. The chocolate will gradually form a lump in the center of the bowl, then will start to expand as it absorbs the cream. Eventually the chocolate and cream will become one; keep stirring till it’s very smooth. If all the chocolate doesn’t seem melted, reheat very briefly, and keep stirring.

Spread the warm chocolate atop the cookie crust. Sprinkle with the marshmallows, then the pecans. Immediately use a knife, or a baker’s bench knife, to cut the bars into squares. You’ll find it useful to run the knife under hot water and wipe it off every several cuts, to keep drag to a minimum. The reason you’re cutting these bars immediately (admittedly, a somewhat messy proposition), is that if you wait till they’re cool the bottom crust is more difficult to cut.

Cover the pan, and place the bars in the refrigerator for about an hour, to set the chocolate. Remove from the fridge, and use a spatula to transfer the bars from the pan to a serving plate.
Yield: 2 dozen bars.

Source: King Arthur Flour Company, Inc.

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