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Dessert Wins First Place at Utah State Fair

Dessert Wins First Place at Utah State Fair

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(KSL News) The State Fair awards blue ribbons for livestock and vegetables, but Monday night it was chocolate.

Judges had the tedious task of deciding which decadent dessert should be awarded first place. It must have been tough!

They judge on originality, appearance, taste and ease of preparation.

Jan Wells of Riverton won with her Deep Dish Fantasy Pizza.

It uses chocolate chips, almonds, butterscotch, raspberries.

Here's the actual recipe:

Ghirardelli Deep Dish Fantasy Pizza Submitted by Jan Wells, Riverton, Utah

Crust: 1 C butter or margarine 2 C sugar 1/2 t salt 8 oz Ghirardelli Bittersweet Baking Chocolate 4 eggs 1 1/2 C flour

Butterscotch Caramel: 1/4 C butter or margarine 1 14 oz can of sweetened condensed milk 1/2 C packed brown sugar

Toppings: 1/2 C sliced almonds 1 C fresh raspberries 1/4 C Ghirardelli Milk Chocolate Chips 1/4 C Ghirardelli Classic White Baking Chips

Preheat the oven to 350 degrees. Prepare two 9" round or one 14" round deep dish pizza pan by coating with non-stick cooking spray. Cut circles of waxed paper or parchment paper and place in the bottom, then spray them also.

Break up Ghirardelli Bittersweet Baking Chocolate in a microwave-safe bowl. Add butter and melt in microwave for 1 minute. Stir until completely melted. Place in mixing bowl and add sugar. Beat with electric mixer until combined. Add eggs and salt and beat again. Add flour and combine until smooth. Pour into pans. Bake for 25-30 minutes. Do not overbake.

Prepare Butterscotch Caramel: Combine ingredients in heavy 1 quart pan. Bring to boil on medium low heat stirring constantly. When it is boiling steadily, cook for five minutes, until golden brown and thick. Stir constantly. Remove from heat and spread on the pizzas.

Top with sliced almonds while warm and allow to cool.

Decorate with fresh raspberries and drizzle with melted Ghirardelli Milk Chocolate Chips and Ghirardelli Classic White Baking Chips.

Serves 16 to 20.

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