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    You are in: Home / Recipes / Spanish Cream Knox Blox Recipe
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    Spanish Cream Knox Blox

    Spanish Cream Knox Blox. Photo by Suzieqb8

    1/1 Photo of Spanish Cream Knox Blox

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 5 mins

    5 mins

    4 hrs

    Suzieqb8's Note:

    My friends mom used to make these when I was little, creating a batch of these along with some strawberry knox blox. The Spanish ones are what I remember. Great to make for a Valentines Day treat using heart shaped cookie cutters. The creamy vanilla taste is amazing. So good I had to share.

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    Ingredients:

    Yield:

    blocks

    Units: US | Metric

    Directions:

    1. 1
      In a bowl mix the egg with the half and half, set aside.
    2. 2
      In a sauce pan, soften the gelatin in the cold water.
    3. 3
      Add the egg/ half and half mixture and sugar to the sauce pan.
    4. 4
      Cook over low heat until gelatin and sugar are completely dissolved and incorporated.
    5. 5
      Add in the vanilla.
    6. 6
      Using a whisk, continue to stir slowly until it starts to steam and thicken.
    7. 7
      Remove from heat.
    8. 8
      Pour in 1-2 baking pans depending in how thick you would like the blox.
    9. 9
      Chill in the refrigerator till set and firm, about 4 hours.
    10. 10
      You can cut them into blocks or use your favorite cookie cutters for different shapes.
    11. 11
      ( I used the chill time as cook time).

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    Ratings & Reviews:

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    Nutritional Facts for Spanish Cream Knox Blox

    Serving Size: 1 (1088 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 20.1
     
    Calories from Fat 10
    52%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.7 g
    3%
    Cholesterol 6.0 mg
    2%
    Sodium 5.7 mg
    0%
    Total Carbohydrate 1.7 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 1.3 g
    5%
    Protein 0.6 g
    1%

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