Add the chocolate, corn syrup, and butter to a heatproof bowl and set over a pan of simmering water. Combine the butter, sugar, corn syrup and sweetened condensed milk in a medium saucepan
Brown ButterChocolate Chunk Bars…#TwoSweetiePies. I tweaked them slightly by browning my butter, then cooling it, and adding milk chocolate, semi sweet chocolate and white chocolate chunks…Danielle used all dark chocolate
chocolate and salted caramel just screams heaven. Peanut butter and chocolate are such. been wanting to do a chocolate version, because – well – who doesn’t love
In heatproof bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate. Bring to boil over medium-high heat, stirring and making sure to stir around bottom edge of pot to prevent caramel from scorching
the texture will go all the way from coarsely chopped, to crumbly, finely ground and butter). Place the almonds in the food processor and mix to obtain a creamy butter (it should take about 10-12 minutes, pausing every minute to not overrun the machine
I adore the classic Scotcheroos made with pb, corn syrup, Rice Krispies with a topping of melted chocolate chips (my mom’s version did not contain butterscotch chips), so I was dying to try these babies as much for myself as two of my children
Once filling is set, spread frosting on top of bars, then return to refrigerator until set. In a large bowl, create crust ingredients by mixing together 3 cups rolled oats, peanut butter, maple syrup and salt, if using. place peanut butter and maple syrup in a microwaveable bowl and microwave in 20-second increments until melted together and smooth. For the frosting, place chocolate chips in a glass or other microwaveable bowl and heat in 20-second increments, stirring in between, until melted and smooth
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