lisakb's Profile

I just keep a little jar of instant espresso in the pantry for such recipes.

Like Michelle said, you won't taste the coffee; it just adds depth to the chocolate flavor. (Just like unsweetened chocolate is used in some savory Mexican dishes.)
I don't drink coffee, but I always adored the blender chocolate mousse that my mom made using hot coffee to melt the chocolate.

I am making these in a mini-doughnut pan ($8 at JCP) for a cute addition to my other Rosh Hashannah dessert (my usual Italian plum tart or cake). Do try to get no sugar apple butter; it's made with cider instead of sugar, so it's not too sweet. (This is not the same as "sugar free," which usually has artificial sweetener.) I think this tastes much fresher. I like to add a spoonful when I'm filling the pans for apple or pumpkin muffins so there's a surprise filling when they're eaten.

I'm sure this is tasty, but I can't imagine making anything with that much sugar overload, anymore.......I think giving it to kids might be considered child abuse (LOL)!
I think it would be fine without the marshmallows. Perhaps unflavored gelatin and some fruit juice or pureed strawberries could sub for the jello. I know rhubarb does need sugar to temper it's bitter/ sour taste, but this seems excessive.

I have a wonderful recipe for a strawberry dessert with a cream cheese layer and pretzel crust (that I'm modifying to skip the jello), that would probably be great with rhubarb. The sweet/ salty and creamy/crunchy elements are so good together!

You should try Marcy Goldman's (buttercrunch) matzo toffee recipe; it is amazing! David Leibowitz has a version, too. Just brown sugar and butter boiled together, spread on matzo and baked briefly ( then sprinkle choc. chips on top to melt and spread) I make it every year. You can use saltines or soda crackers for that, too, so it should work for this. You can also buy snack sized matzo crackers (some are called Tam Tams), which you could use for individual bars.
As for cutting, I usually use a serrated knife and saw very gently at the perforations. It's definitely not an exact science.......especially cutting in the crosswise direction! But it's part of the "charm" of these concoctions. I'll definitely try these. :)