Candy Bar Pudding
Candy Bar Pudding is a gluten free and lacto ovo vegetarian recipe with 6 servings. One portion of this dish contains about 9g of protein, 35g of fat, and a total of 539 calories. For $2.12 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe is liked by 97 foodies and cooks. It works well as a rather inexpensive side dish. This recipe from Taste and Tell Blog requires unsweetened cocoa, dark chocolate candy bars, unsalted butter, and sugar. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. Overall, this recipe earns a solid spoonacular score of 54%. Try Candy Bar Pudding Cup Smoothie, Almost a Candy Bar, and Candy Bar Cookies for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
3 tablespoons cornstarch
2 cups chopped candy bars
3 large egg yolks
2 cups milk
1/8 teaspoon salt
1/3 cup sugar
2 tablespoons unsalted butter, cut into pieces
1 tablespoon unsweetened cocoa
2 teaspoons vanilla extract
whipped cream, optional
Equipment:
sauce pan
whisk
bowl
frying pan
plastic wrap
Cooking instruction summary:
In a saucepan, combine the sugar, cornstarch, cocoa and salt. Whisk in the milk. Bring to a boil over medium-high heat, whisking constantly. Boil for 1 minute.In another bowl, whisk the egg yolks. While whisking the yolks constantly, add in about a cup of the hot milk mixture. Pour the mixture back into the pan, whisking constantly. Stir until thickened, about 1 minute. Remove from the heat and stir in the butter and vanilla. Pour into a large bowl and cover with plastic wrap, pressing the wrap onto the surface of the pudding.Refrigerate the pudding until set up, at least 2 hours. Before serving, stir in 1 1/2 cups of the chopped candy bars, then divide the pudding between 5 serving bowls. Top with the remaining candy bars. Top with whipped cream, if desired.------------------------------Adapted from All You October 21, 2011
Step by step:
1. In a saucepan, combine the sugar, cornstarch, cocoa and salt.
2. Whisk in the milk. Bring to a boil over medium-high heat, whisking constantly. Boil for 1 minute.In another bowl, whisk the egg yolks. While whisking the yolks constantly, add in about a cup of the hot milk mixture.
3. Pour the mixture back into the pan, whisking constantly. Stir until thickened, about 1 minute.
4. Remove from the heat and stir in the butter and vanilla.
5. Pour into a large bowl and cover with plastic wrap, pressing the wrap onto the surface of the pudding.Refrigerate the pudding until set up, at least 2 hours. Before serving, stir in 1 1/2 cups of the chopped candy bars, then divide the pudding between 5 serving bowls. Top with the remaining candy bars. Top with whipped cream, if desired.------------------------------Adapted from All You October 21, 2011
Nutrition Information:
covered percent of daily need
