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Chocolate Honeybees

David Rash’s Chocolate Honeybees entry in the Sue Bee® honey Sweet Eats Recipe Contest!


Ingredients

For the cookie crumble

  • 6 ounces chocolate wafer cookies
  • 2 tablespoons butter, melted
  • 2 ounces mini chocolate chips

For the honey pudding

  • 1/2 cup Sue Bee® Clover Honey
  • 3 egg yolks
  • 5 tablespoons cornstarch
  • 2 cups whole milk, divided
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon butter, softened
  • Sugar honeybees, for garnish (optional)

Directions

  • For pudding, pour 1 3/4 cups of the milk in a large pot and heat over medium heat.
  • In a separate bowl, whisk the cornstarch, heavy cream, remaining 1/4 cup of milk and salt together into a smooth, thin paste.
  • Once the milk comes to a slight boil, pour in the cornstarch slurry and stir about with a rubber spatula, scraping the bottom and sides of pan. Once it starts to thicken, which should only be another 30-60 seconds, turn heat to low and warm mix for another minute or two, until very thick, stirring all the while.
  • Pour through a fine-mesh sieve into a heatproof dish (preferably one with a spout, such as a liquid measuring cup), catching any lumps of cornstarch that may have developed.
  • Stir in the Sue Bee® honey, softened butter and vanilla extract. Cover the pudding with plastic wrap directly on its surface and chill in the fridge for at least 2 hours.
  • Once chilled completely, assemble the bees.
  • Crumble the wafers (either by hand directly in a bowl, in a bag with a rolling pin or in the food processor). The should be a mix of small bits of chocolate rubble and fine crumbs.
  • Mix in the melted butter and chocolate chips until everything is well-combined and the butter has glossed everything.
  • Measure out 2-tablespoon amounts of the cookie crumble into the bottom of six 5-ounce clear glasses. Press the crumbs firmly down.
  • Next pour in 2-tablespoon amounts of the pudding into each glass (or half of the total amount of pudding, evenly distributed among the six glasses).
  • Add another 2-tablespoon layer of the cookies on top of the pudding, but do not press, and top off with the remaining 2-tablespoon layers of pudding.
  • Either serve immediately or cover glasses with plastic wrap and chill so everything can settle together more.
  • Top with sugar honeybee decorations, if desired, for added cuteness.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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