How To make Toffee Peanut Bites
1 2/3 c All purpose flour
1/2 c Margarine or butter; soften
1/2 c Sugar
1/2 c Creamy peanut butter
1/3 c Light brown sugar; packed
1 ts Baking soda
1 ts Vanilla extract
1/4 ts Salt
1 lg Egg
4 Chocolate cover toffee bars
Chopped/1.4oz each 1/4 c Unsalted peanuts
Recipe by: Good Housekeeping Magazine - December, 1994 Preheat oven to 350~. In large bowl, with mixer at medium speed, beat flour, margarine or butter, sugar peanut butter, brown sugar, baking soda, vanilla extract, salt, and egg until well mixed. With wooden spoon, stir in chopped chocolate covered toffee bars. Shape dough into 3/4" balls. Place balls, about 1 inch apart, on ungreased cookie sheets. Press a peanut half into top of each ball. Bake cookies 10 minutes or until lightly browned. Remove cookies to wire rack to cool. Store cooled cookies in tightly covered container. Makes about 7-1/2 dozen cookies. -----
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????පැණි රටකජු, Peanuts Praline ,පැණි කජු, Peanut Slices Peanut Toffee,රටකජු ටොෆී, Pani kaju in Sinhala
හරියට හදන විදිහ විතරක් නෙමේ. තුනී කර ගද්දි ඉක්මනින් ගල් වෙයි කියල කලබලේට තුනී කර ගන්නෙ නැතුව. හොඳට වෙලාව අරන් අපිට අවශ්ය ඝනකමට තුනී කරගන්න හැටි වගේම, නීට් එකට කෑලි කපා ගන්න ලේසි වෙන පදමත් හරියටම දැනගන්න හැටි ඔයාලට මේ වීඩියෝවෙන් දැනගන්න පුළුවන්.
වරදින්නෙ නැතුව චොකලට් කේක් එකක් හරියට හදමු. How to make perfect Chocolate Cake. Cooking w Chef Shani
බටර් කේක් එක හදද්දී තවමත් වරදිනවද? එහෙනම් මේ විදිහට හදල බලන්නකො.How to make perfect Butter Cake.
ප්රෙන්චි මැකරොන්ස් හරියටම හදමු.❤ ( මින් පෙර කිසිවෙකු කියා නොදුන් සියලු රහස් සමග)
පාන් පිටි වලින් ,ආමන්ඩ් පිටි නැතුව ප්රේන්ච් මැකරොන්ස් හරියටම හදමු. (කිසිවෙකු නොකියන සියලු රහස් සමග)
නීට් එකට මාෂ්මෙලෝස් හදමු. Very Neat Marshmallow with English Subtitles, No Glucose Syrup
???? ????පොල් ටොෆී /Coconut Toffee ???????? Best /Easy Pol Toffee Recipe with English Subtitles.
ජුජුබ්ස් කඩේ වගේම ගෙදරදිම හදමු.Home-made Jujubes/ Gummy Candy with Eng.Subtitles. No Glucose Syrup.
අලිගැටපේර සහ යෝගට් පුඩිම,( චීස් කේක් එකක් වගේම රස )Best Avocado & Yoghurt Pudding w Eng Subtitles.
රෑ කෑමට පුලුන් වගේ සොෆ්ට් රොටියක්. බැස්ලාමා/ බස්ලාමා රොටී Bazlama Turkish Flat Bread.
තෙල් අඩුවෙන් හදපු ලේයර්ඩ් පරාටා
Layered Paratta / Parotta ( Less oil)
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Professional Baker Teaches You How To Make TOFFEE!
Chef Anna Olson shows you how to make this amazing buttercrunch toffee recipe!
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Ingredients
1 cup (225 g) unsalted butter
1 ¼ cups (250 g) granulated sugar
3 Tbsp (45 mL) water
½ tsp (2.5 g) salt
1 ½ tsp (7 mL) vanilla extract
12 oz (360 g) dark chocolate, chopped & divided
1 cup (100 g) sliced almonds, lightly toasted
sprinkling flaked sea salt
Directions
1. Line a baking tray with parchment paper and set aside.
2. Measure the butter in a medium saucepan over medium high heat and swirl the pan to coat the sides with melted butter (this will help prevent the sugar from crystallizing as it cooks). Add the sugar and water and bring up to a boil still over medium high heat while stirring often with a wooden spoon or silicone spatula. Once the mixture comes to a boil, reduce the heat to medium and stir constantly until the mixture reaches 300ºF (150ºC) on a candy thermometer (it will only be a pale amber colour, not caramel-coloured). Remove the pan from the heat and stir in the vanilla and salt, then quickly pour the mixture onto the prepared tray (do not spread it around). Let this set until completely cooled, about 2 hours.
3. Before coating it with chocolate, gently wipe the top surface of the buttercrunch with a paper towel, to take away any excess oil (this could prevent the chocolate from sticking properly). Have ready a second baking tray lined with parchment paper.
4. To temper the chocolate, melt 9 oz (270 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122ºF (45-50ºC). If the chocolate gets warmer than this, then you need to let it cool below 113ºF (45ºC) and re-warm. Remove the bowl from the heat and stir in the remaining 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82ºF (28ºC). Return the bowl to the water bath and stir to warm up to between 88-90ºF (31-32ºC) – this doesn’t take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish.
5. Pour half of the chocolate over the buttercruch and spread to cover it evenly and as close to the edges as possible. Sprinkle the chocolate with half of the almonds and a light sprinkling of sea salt. Once set (about 3 minutes), place the second parchment-lined baking tray over the buttercrunch and carefully invert – now the chocolate-coated side should be on the bottom, on the second tray. Peel away the parchment from the buttercrunch and wipe this side with a paper towel. Pour the remaining half of the chocolate over this side and spread evenly, finishing with a sprinkling of the remaining almonds and a little sea salt. Once the chocolate is almost set, pop the tray into the fridge for just 3-4 minutes – this “cures” or sets the chocolate. After this time, remove the chocolate, and it can be cracked into pieces and stored in an airtight container at room temperature (out of direct sunlight).
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Two Ingredient Salted Caramel Peanut Butter Fudge – SUPER EASY Recipe!
In this video, I am making Two Ingredient Salted Caramel Peanut Butter Fudge. It’s so easy, you’ll feel like your cheating! All you need is a 16 oz. jar of peanut butter (I used JIF) and a 16 oz container of Pillsbury Salted Caramel Frosting.
* Peanut Butter $2.44 at Walmart
* Pillsbury Frosting $1.50 at Walmart
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Peanut Butter Bars
Insanely delicious Peanut Butter Bars! These no bake bars are rich, creamy and delicious topped with a thick layer of chocolate. Super easy to whip up (no oven required) and made with just 5 simple ingredients they're impossible to resist!
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Chocolate Peanut Butter Toffee Bark | Kelsey Nixon
When it comes to gifts for neighbors and friends I always like to make something decadent and delicious. This year I can’t wait to make a big batch of my Chocolate Peanut Butter Toffee Bark. A graham cracker base topped with perfectly cooked toffee, chocolate, peanut butter and finished off with salty pretzels – YUM! It’s indulgent in the best kind of way and the holidays are the perfect excuse to give in. I grew up thinking that I needed a candy thermometer to make candy or caramel at home, but the good news is that you don’t! The Thermapen that I love for making proteins and other things in my kitchen works perfectly for candy and caramel. So I finally tossed out my old candy thermometer that was difficult to use and have started using my #thermapen for all of my candy making at home.
Find the recipe on my blog at:
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How to Make Toffee | My Favorite Holiday Treat!
Rich, buttery toffee has wonderful notes of deep caramel that pairs perfectly with crunchy pecans and chocolate. This easy to make candy takes less than 30 minutes and is perfect for holiday gifts and parties as well as year round snacking.
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