Heavenly Hash Eggs

For me, this is a memory re-created. When I was little, we would always get this big heavenly hash Easter egg and slice pieces off of it. I remember greedily looking forward to a piece of that candy!

If you don’t have an egg dish, you can use any bowl or whatever mold you prefer (flexible plastic works best--much easier to unmold). Also, if you don’t want to do a chocolate shell or the caramel, you can just mix the melted chocolate, pecans and marshmallows together and spoon into the egg cups.

Ingredients:

Vegetable oil cooking spray

1 ½ cups chocolate chips (I’m using milk chocolate, but use whatever kind you want)

6 teaspoons salted caramel sauce (or any caramel sauce)

½ cup toasted pecan pieces

½ cup miniature marshmallows

Directions: Coat the cups of a 12 egg plastic deviled egg dish (you know, those cute little dishes that you only use at Easter), with vegetable oil spray. Melt the chocolate chips in a double boiler. Place a little chocolate (about a teaspoon) in the bottom of each egg cup and spread to coat the inside of the cups with a thin chocolate shell  Put in the refrigerator to set for 10 minutes.

Next, place a half teaspoon of the caramel sauce in the bottom of each cup and toss the pecans and marshmallows with the rest of the melted (and now slightly cooled) chocolate. Spoon some of the chocolate/pecan/marshmallow mix into each egg cup, packing it down with your clean, damp fingers as you go. Lightly tap the egg tray on the counter to remove air bubbles and return to the fridge for 1 hour or until firm enough to unmold. To unmold, remove from the fridge and run the edge of a teaspoon around the top of each egg cup unto the pop out. Flip out onto a serving dish or wrap in plastic wrap.