- Hard candy lovers, such as Jolly Ranchers and Jaw Breakers, are rational thinkers. They make decisions based on logic and are not overly emotional.
- Soft chewy candy lovers, like Skittles and Starbursts, have an equal sense of logic but fall into emotional pitfalls having random fear of the unknown.
- English toffee aficionados are outdoor types, who are sometimes self centered, yet self critical. They are loving beings who tend to be fickle.
- Chocolate lovers come in all types. If they like to bite into a bar of bittersweet chocolate or a simple Hershey bar, they tend to be social yet fear one on one personal relationships. These do not include people who love the bars on their s'mores, these lovers are more like the "turtle and almond joy people" you will read about below .
- Other chocolate cravers who go for sticky chocolate like Snickers, Milky Way or Three Musketeers are profound pragmatic people who fall in love easily.
- The close cousins of these people are those who prefer Reeses Peanut Butter Cups and Tootsie Rolls. They too are quick to love, but only hold a few near and dear to them.
- This leaves those obsessed with Turtles, Almond Joy and other similar gooey chocolates (I personally fit into this category). We are artistic types who enjoy people, but only surround ourselves with those we truly love, leaving the rest to look on.
As for me, I am the type who will opt for the ooey gooey sorts of sweets. My biggest weaknesses are candies that contain coconut, chocolate, nuts, caramel and marshmallow. If I was ever to find one singular confection that comprised all five of my favorite things, I would be in ecstasy. Here are a few examples of yummy confections that almost fit the bill:
- Snowballs- though delicious and the answer to any woman's PMS (I panicked when hostess went temporarily out of business), no caramel or nuts!
- Mallow Cups- The chocolate is there as well as the marshmallow but where are the caramel and nuts??
- Rocky Road- I love these, but someone forget the caramel..as well as the coconut!
- Snickers- getting closer but no coconut or marshmallow.
- Seven layer bars- Almost there, but no caramel.
I leave you with this: Look deep down inside and think of which candy you steal from your kid's trick or treat stash. How are YOU judged? Perhaps you are a lover of hard candy or maybe the Heath Toffee Bar. But, even those are your preferences, I guarantee, you will love this pie! Though it is made of MY favorite ingredients, after tasting this dessert, they may become yours too. Then perhaps you won't judge me.
My 5 favorite things, pie.
1 ¼ cup flour
¼ tsp salt
6 Tbls very cold butter
3 tsp ice water
6oz bitter sweet chocolate chips
14oz condensed milk
4 egg yolks
1 tsp Kahlua, or vanilla is you must
1 cup roasted chopped pecans
5 ounces mini marshmallows
1 Tbls water
½ tsp coconut extract
½ cup dark brown sugar
½ cup whipping cream
1/4 cup butter
2 egg yolks
1 cup flaked coconut
½ cup bitter sweet chocolate chips, chopped
½ cup whipping cream
1 tsp Rum, Kahlua, or Brandy (or if you must, vanilla)
1 tsp Irish cream
½ cup sugar
1 Tbls corn syrup
1 Tbls water
1/8 teas lemon juice
2 teas butter
Crust: In a food processor, add flour and salt, cut butter into cubes and add pulsing 4 times after each cube. Add water and pulse until incorporated. You should see pieces of butter in the dough. Empty out onto floured surface and bring into a ball, shape into flat disc, wrap in plastic and refrigerate one hour. Preheat oven to 400. Roll Dough to a 1/8 inch thick circle, and line it into a 9 inch pie pan. Trim and shape. Line the pastry with parchment and fill with pie weights. Bake 10 minutes, remove paper and weights and bake 7-8 minutes.
Pie: Reduce oven to 350. Melt chocolates in double boiler, cool slightly. In separate bowl add condensed milk, yolks and vanilla. Add to chocolate then add pecans. Pour into cooled crust. Bake 17 minutes until set. Cool at half hour.
First topping: Put marshmallows, water and coconut extract in microwave save bowl and microwave for 25 seconds, remove stir and return for another 25 seconds. Stir then pour over pie and refrigerate for another half hour.
Second topping: Combine brown sugar, cream and butter in a saucepan. Boil over medium heat until mixed. Remove from heat. Blend a small amount of mixture into yolks then add to saucepan (put back on heat) whisking constantly until thick (approx. 3 minutes). Remove from fire and stir in coconut and vanilla. Cool about 15 minutes. Pour over marshmallow layer. Chill 2 hours.
Ganache: Over medium heat warm milk, don’t let boil over. Pour over chocolate chips, add coffee liqueur and mix until smooth. Drizzle decoratively over pie.
Caramel: Mix sugar, corn syrup, lemon and water in microwave safe bowl until well blended. Microwave for 5 minutes, remove and let set for 3 minutes. Warm whipping cream and Irish cream together then slowly add to sugar solution (it will bubble) and mix until creamy texture. Drizzle decoratively over pie.
Refrigerate pie for another 2 hours. Enjoy! It may take time, but it is well worth it!