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Flapjacks à la crème de marron. Et voici, pour finir mon pot de crème de marron, des petites barres de céréales ! Je crois avoir bien rentabilisé mon pot… J’ai remplacé le miel de ma recette de base par de la crème de marron et le résultat est délicieux ! Pour 4 grosses barres : 125g de flocons d’avoine30g de sucre65g de crème de marron35g de beurre 1- Faites chauffer dans une casserole, le sucre, la crème de marron et le beurre jusqu’à ce que le sucre soit dissout. 2- Ajoutez les flocons d’avoine. Mélangez bien le tout de façon à ce que tous les flocons d’avoine soient enrobés. 3- Versez la préparation dans des moules à mini-cake. 4- Laissez refroidir complètement avant de démouler.

A conserver 1 semaine dans une boite hermétique. Chocolate Sauce Brownies Recipe. Salted Caramel Chocolate Shortbread Bars. Can we talk about candy for a minute? Apologies if you overdosed on chocolate yesterday for Easter – Shane and I didn’t do Easter baskets, and in an extremely rare display of willpower, I avoided the massive candy display at Target every time I was there in the past few weeks. When I do indulge, I definitely have a few favorites, and they tend to rotate depending on my mood. I’ve never been big on fruity or gummy candy like Skittles, Starburst, jelly beans or anything sweet and sour.

Instead, you’ll find me making a beeline directly for the chocolate Top choices? Reese’s, Twix or Kit Kat bars. I’ve known for a few years now that one of my neighbor’s favorite candy bars was also Twix, and every year for his birthday, I intend to make him a homemade variation. And luckily the recipe makes a ton, so even after sharing a bunch with my neighbor, there are a few left leftovers for me! Preheat oven to 325 F. Apple Oat Dulce De Leche Bars. Apple Oat Dulce De Leche Bars {Guest Post} There’s a short list of bloggers I’ve met in person so far, Jen of Beantown Baker is on that list. I’d been reading her blog for quite a while before finally having the chance to meet her at TechMunch Boston, a year ago.

It’s always great to put a face to the name, or in this case… the blog! Hi everyone! My name is Jen and I blog over at Beantown Baker. While I eat apples all year long (one a day, in fact), like most fresh produce, nothing beats the taste of a freshly picked apple. These bars combine some of my favorite fall ingredients – apples, oats, and cinnamon. My coworkers called these apple cobbler bars, which is a very fitting name. Apple, Oat, Dulce De Leche Bars Ingredients: Directions: Preheat oven to 400 F. Cream butter and brown sugar until fluffy, about 3 minutes. In another bowl, combine 1 3/4 cup flour, oats, cinnamon, salt, and baking soda; stir into the creamed mixture until well blended. Remove from the oven and allow to cool. Golden Oreo Cake Batter Blondies. You’ve seen the original. And today, I bring you a cookies n’ cream, Golden Oreo version of my cake batter blondies.

Sweet vanilla Oreos chopped up and smothered all over the original cake batter blondies. Dare I say I may even like these better than the original version? The vanilla Oreo wafers crushed & chopped up pair wonderfully with the gooey buttery yellow cake mix. What is so awesomely amazing about these and the original cake batter blondies is that it is hardly a recipe. 1 box of yellow cake, oil, a splash of milk, 1 egg, sprinkles, & white chocolate chips. You’re going to adore these. Ingredients: 1 box yellow cake mix (18.25 oz, like Duncan Hines)1/4 cup canola oil1 egg1/3 -1/2 cup milk (less is better for a dense texture)1/2 cup sprinkles1 and 1/2 cups chopped Golden Oreos (reserve a handful to sprinkle on top) Directions: Preheat oven to 350F degrees. Combine first four ingredients in a large bowl. . © Sally’s Baking Addiction. Cake Batter White Chocolate Fudge. Homemade Almond Paste.

Flapjack au chocolat et Carambar. Après ceux à la banane, noisette et caramel, j’ai réalisé ceux-ci au chocolat et Carambar ! Ils sont vraiment excellents et se laissent dévorer même sans faim. Attention aux dents, les petits morceaux de Carambar collent. Il est important de prendre du chocolat peu amère car je n’ajoute pas de sucre. C’est donc le chocolat qui va sucrer légèrement ces barres.

Pour 20 morceaux de Flapjack : 100g de flocons d’avoine1cs de miel80g de chocolat à 54%20g de beurre5 carambars 1- Faites fondre sur feu doux le chocolat, le miel et le beurre en remuant. 2- Pendant ce temps, coupez les carambars en petits dés. 3- Versez les flocons d’avoine avec les morceaux de carambar dans un saladier et versez le chocolat par dessus. 4- Répartissez ce mélange dans des moules à mini-cakes. 5- Enfournez pour 15min à 180°C. 6- Laissez refroidir à température ambiante jusqu’à ce qu’ils durcissent.

Si vous les entreposer au frigo, laissez-les 15 min à température ambiante pour les ramollir. Ça vous plait ? Caramel Brownie Pie for Pi (3.14) Day. I had planned to post a leprechaun treat today, but then I remembered it was Pi day! I made this pie on Sunday, partly for the purpose of having a pie to post, but got so wrapped up in St Patrick's Day treats since then that I almost forgot about it. I'm so glad I didn't! This pie is adapted from a Paula Deen recipe. I used Trader Joe's Fleur de Sel Caramel Sauce in place of butterscotch, which was called for in the original recipe.

The pie is not difficult, especially with a ready-made pie crust. You can barely see the crust in the photos because my pie pan was an inch too small, so the pie sort of baked a bit over the edge of the pan. This Caramel Brownie Pie is much better on the second, and even third, day. A giant brownie pie with salted caramel on the inside and out...what's not to love? Caramel Brownie Pie (Adapted from Corrie's Butterscotch Brownie Pie~Paula Deen) Ingredients: 1 pie crust from a 14.1-ounce box of refrigerated pie crust 1/2 cup butter, softened 1/2 cup sugar Linked to: Walnut caramel bars. Suivez moi! Pour continuer à suivre blog et découvrir de nouvelles recettes suivez moi sur toutes les recettes ont...

Lire la suite › Je déménage bientôt! Hello les gourmands, plusieurs d'entre vous me signalent depuis quelques mois des bugs sur le blog actuel ! Lemon berries sweet rolls (Roulés aux fruits rouges glacés au citron) En ce moment, je suis dans ma période "fruits rouge et citron" j'ai envie de présenter cette association - classique- sous... Donna Hay's Chocolate Cheesecake Brownies Recipe with Baileys® Posted by Grace Massa Langlois on Friday, 5th November 2010 Baileys® Cheesecake Swirl Chocolate Brownies takes two of my weaknesses, Chocolate Brownies and Cheesecake and rolls them into one amazing dessert and both are given a flavour boost with the addition of Baileys® Irish Cream. What should have been a very simple dessert took me forever, actually seemed like hours. I’ve learned and mastered many techniques since beginning my journey into baking and desserts but for some reason mastering the art of a cheesecake swirl isn’t one of them. These chocolate fudge brownies have double the chocolate goodness by way of the cocoa and the melted chocolate; both together provide a very deep rich chocolate flavour.

The cheesecake filling couldn’t be easier to make, put all the ingredients in the food processor and blitz until smooth. Do you remember when you were a little kid and you were waiting patiently for your Mom to ask, “Who wants to lick the spoon?” Makes 12 Baileys® Chocolate Brownies.