🍫 🥜 ✨ No need to bake classic chocolate bars
Raw Material:
1 cup sugar
1 cup corn syrup
1 cup peanut butter
6 cups of Rice Krispies
1 cup chocolate chips
1 cup butterscotch slices
Indication:
In a saucepan, heat the sugar and corn syrup over medium heat until boiling.
Remove from heat and stir in peanut butter.
Add Rice Krispies and stir until well coated.
Press mixture into a greased 9 x 13-inch pan.
Melt the chocolate with the caramel chips and spread on the chocolate bar.
Allow to cool until set. Cut open and enjoy!
🕒 Preparation: 15 minutes | Relax: 30 minutes | 🍽 Production quantity: 24 pieces
Sweet, crunchy, and always a crowd favorite! 😍 🍫
Caramel cake delicious
Ingredients
2 cups medium-gluten flour
1 cup granulated sugar
1 cup brown sugar
1 cup unsalted butter (room temperature)
4 eggs
1 cup buttermilk
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup caramel sauce (more for garnishing)
Chopped pecans (optional, for garnishing)
Preparation method
Preheat oven to 175 °C (350 ° F) and grease two 23 cm (9 inch) round cake tins. Can be lined with parchment paper on the bottom for easy release.
In a large bowl, combine butter with caster sugar and brown sugar and beat until smooth and creamy.
Add eggs one by one, beating well after each addition.
Stir in the buttermilk and vanilla extract. Stir until thoroughly combined.
In a separate bowl, sift in the flour, baking powder, baking soda, and salt. Add the dry mixture to the wet ingredients little by little at a time, stirring gently until well incorporated (do not overstir).
Divide the dough equally between the two prepared molds. Use a spatula to smooth the surface.
Bake for 25-30 minutes until inserted through the middle with a toothpick and removed without odor.
Cool the cake in the molds for 10 minutes, then unmold and place on a grid rack to cool completely.
Once cool, spread the caramel sauce between the cake layers and on the top. Also garnish with more caramel and chopped pecans if desired.
Tip: To add flavor, you can start by heating the caramel sauce slightly before drizzling it over the cake.
Hawaiian Carrot and Pineapple Cake
This moist and flavorful cake is a tropical flavor to a classic dessert, perfect for any occasion.
Ingredients
Cake
2 cups medium-gluten flour
1 ½ cups caster sugar
½ cup brown sugar, packaged
1 tsp baking powder
1 teaspoon baking soda
½ tsp salt
1 teaspoon cinnamon powder
½ tsp nutmeg powder
½ cup vegetable oil
½ cup sugar-free applesauce
3 large eggs
1 tsp vanilla extract
2 cups chopped carrots (about 4 medium carrots)
1 cup chopped pineapple, drained
½ cup shredded coconut (optional)
½ cup chopped pecans or walnuts (optional)
Cream cheese frosting
225 g cream cheese, softened
¼ cup unsalted butter, soften
2 cups rock sugar
1 tsp vanilla extract
1-2 tablespoons milk (to maintain consistency)
Production instructions
Prepare the oven:
Preheat oven to 175 °C (350 ° F). Grease and flour a 23 x 33 cm cake tin or two 20 cm round cake pans.
Mix the dry ingredients:
In a large bowl, mix together the flour, caster sugar, brown sugar, baking powder, baking soda, salt, powdered cinnamon, and nutmeg.
Mix the wet ingredients:
In a separate bowl, whisk together the vegetable oil, applesauce, eggs, and vanilla extract until well combined.
Add the mixture:
Pour the wet ingredients into the dry ingredients and stir until no chunks remain. Add chopped carrots, drained pineapple, and coconut and nuts (as used).
Roasting:
Pour the mixture into the prepared pan. Bake for 35-40 minutes (25-30 minutes if using a round cake tin) until removed clean by inserting a toothpick through the middle. Cool completely before frosting.
Prepare the frosting:
Beat cream cheese and butter until smooth and creamy. Add a little rock sugar at a time, beating well after each addition. Add vanilla extract. If the frosting is too thick, add 1-2 tablespoons of milk until the desired consistency is reached.
Assemble the cake:
Once cool, cover the cake with the frosting. If using two layers, add frosting in the middle.
Tips
You can top with more coconut, chopped carrots, or nuts as a garnish.
Store in the refrigerator if not consumed on the same day.
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