lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Caramel Pecan Crumble Crisp
Ingredients:
- 2 bananas
- 1/2 sultana
- 2 apples
- 60 butter
- 1/4 brown sugar
- 1/4 pecan nuts
- 1 rolled oats
- 1/2 plain flour
- 1/4 soft brown sugar
- 1/4 butter
- 1/4
- 60
Instructions:
1. Peel and slice bananas lengthwise.
2. Layer apples and bananas alternatively in 16cmx13cm baking dish.
3. Melt butter in a saucepan. Add brown sugar and stir till dissolved. Simmer for 2 minutes stirring occasionally.
4. Remove from heat and add juice.
5. Return to heat and simmer for 2 minutes.
6. Pour over fruit.
7. Combine topping ingredients and make crumbly with your hands.
8. Sprinkle over fruit.
9. Bake in a moderate oven (180°C) for 20 minutes or till crumble is golden.
Title: Strawberries and Sicilian Cream
Ingredients:
- 1 ricotta cheese
- 1/2 orange marmalade
- 1 strawberries
- 1
- 2
Instructions:
1. In a blender or food processor fitted with a steel blade, process ricotta until smooth.
2. Add marmalade and process just until mixed.
3. Transfer to a bowl.
4. Stir in chocolate and liquer.
5. Cover and refrigerate until chilled.
6. Divide strawberries between 4 goblets or dessert dishes.
7. Top each serving with ricotta-chocolate mixture.
Title: Baked Rice Pudding
Ingredients:
- 1/2 rice
- 750 milk
- 1/2 sugar
- 1 vanilla extract
- 30 butter
- nutmeg
Instructions:
1. Place rice, milk, sugar and vanilla into an ovenproof dish and stir well.
2. Cut butter into small lumps and add to the dish.
3. Sprinkle generously with grated nutmeg.
4. Bake in a 150ºC oven for about 2 hours.
Title: Beet Red Velvet Cupcakes
Ingredients:
- 1 beet
- 3/4 butter
- 3/4 buttermilk
- 1 lemon
- 1 1/2 vanilla extract
- 1 1/2 cake flour
- 2 baking powder
- 3 salt
- 1 1/8 baking soda
- 1 granulated sugar
- 1/2 eggs
- 1 3/4
- 3
Instructions:
1. Preheat oven to 350º F and position a rack in the center of the oven. Prepare cupcake pan and line with cupcake liners.
2. Add the uncooked beet, buttermilk, lemon juice, and extracts to a food processor fitted with the steel blade and process until very smooth.
3. Sift the cake flour, cocoa powder, baking powder, and salt together in a bowl. Beat the sugar, and butter together in a large bowl until creamy, then add the eggs one at a time, mixing for 30 seconds after each addition.
4. Alternate adding the flour mixture and beet mixture to the bowl, beginning and ending with the flour mixture. Divide between the cups and bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes.
5. Cool the cupcakes on a rack for 20 minutes then invert onto the rack to cool completely. Once cupcakes are cool, snip off the tip of the plastic bag and squeeze out icing onto the cupcakes.
6. FROSTING.
7. 10 ounces of cream cheese (such as Philadelphia), room temperature.
8. ¼ cup of pure maple syrup.
Title: Pudim De Natas (Heavy Cream Pudding)
Ingredients:
- 2 heavy cream
- 1 gelatin
- 2 sweetened condensed milk
- 7
- 14
Instructions:
1. Crush Maria Cookies, best if blended to a puree setting.
2. Layer the bottom of the serving bowl with about a third of the Cookies.
3. Boil about 3 Table Spoons of Water.
4. In a small bowl beat Egg Whites until they don't move. (Test by holding bowl upside down, ready if eggs don't fall.).
5. In another bowl whip the Heavy Cream.
6. In a seperate small bowl place Gelatin and spoon 2 Tablespoons of hot water and mix until Gelatin has liquified.
7. Add Egg Whites and Gelatin to the Heavy Cream, then add the Condenced Milk and stir until all is mixed together.
8. Pour about half of the cream into the serving bowl and then layer the top with half of the rest of the Cookies. Then add the rest of the cream to the top and layer the rest of the cookies on top.
9. Refrigerate until Cold.
10. Serve.
Title: Amazing Oatmeal Cookies
Ingredients:
- 1 oats
- 1/2 flour
- 1/2 baking soda
- 1/2 baking powder
- 1 egg
- 1 brown sugar
- 1/2 sugar
- 1/2 butter
- 6 unsweetened coconut
- 1/3 walnuts
- 1
- 3/4
Instructions:
1. Preheat oven to 350.
2. Combine first five ingredients in a bowl.
3. In a separate bowl cream butter together with two sugars. Beat the egg into the sugar and butter mixture.
4. Slowly combine the wet and dry ingredients.
5. Fold the Walnuts, Coconut, and Chocolate chips into the batter with a rubber spatula.
6. Drop by the spoonful onto a cookie sheet.
7. Bake for 10-12 minutes until edges of the cookies are golden brown.
Title: Busia's White Velvet Cookies
Ingredients:
- 2 butter
- 1 margarine
- 2 cream cheese
- 2 sugar
- 1 1/2 vanilla
- 1/2 nutmeg
- 4 1/2 flour
Instructions:
1. Cream together the maragarine and cream cheese.
2. Add the sugar, egg yolks, nutmeg, and vanilla Beat until fluffy.
3. Add the flour in portions; mix well. The dough will be a bit sticky, do not add extra flour!
4. Chill for a minimum of 4 hours, up to two days in the refrigerator.
5. Preheat oven at 350°F.
6. On a smooth surface, roll the dough out to a 1/4 inch thickness. Use your favorite cookie cutters!
7. Place dough shapes on greased cookie sheets about 1 inch apart. Bake 9-11 minutes, or until slightly firm to the touch. Edges should not be brown.
8. Cool on sheets two minutes, remove cookies to wax paper to cool completely. Note: if you use paper towels or brown paper bags, they will absorb addition grease out of the cookies, but the cookies will be drier.
9. Enjoy or frost with an icing of your choice. Decorate with colored sugar if desired.
10. Note: Number of servings depends on the what size cookie cutters you use. For a medium size I can get 60-70 cookies. With a larger size, only about 50-60 cookies.
Title: S'mores Pudding Cups
Ingredients:
- 1 instant chocolate pudding mix
- 2 milk
- 1 graham cracker crumbs
- 1 marshmallow cream
- graham cracker crumbs
Instructions:
1. With mixer on low speed, mix together milk and pudding.
2. In 4 8-ounce parfait glasses (or you can use 4 8-ounce glasses) layer in this order: 2 1/2 tablespoons graham cracker crumbs, 1/4 cup marshmallow cream, 1/4 cup pudding.
3. Repeat until glasses are 1/4 full, making sure a layer of pudding is on top.
4. Top with Redi-Whip.
5. Sprinkle top of each glass with reserved crumbs and chocolate sprinkles.
6. Chill at least 4 hours.
Title: Swirled Black Forest Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 cherry pie filling
- 3
- 1 2/3
- 1
Instructions:
1. PREHEAT oven to 350 degrees F.
2. Line two 9 inch round cake pans with foil extending over sides.
3. Grease and flour foil.
4. PREPARE cake mix with water, oil and eggs according to package directions.
5. Stir in 2/3 cups Morsels.
6. Pour evenly into prepared cake pans.
7. BAKE cakes for 24-28 minutes or until toothpick inserted into center comes out clean.
8. Carefully sprinkly remaining Morsels over tops of cakes while still hot out of the oven.
9. Cool cakes completely in pans on wire racks.
10. TO ASSEMBLE.
11. REMOVE cakes carefully from pans by lifting foil.
12. Peel off foil and place one layer Morsels-side up on cake platter.
13. Top with 1 cup whipped topping and 1 cup cherry pie filling.
14. Top with second layer.
15. Serve each slice topped with remaining whipped topping and cherry pie filling.
16. Refrigerate leftover cake.
Title: Chocolate Plum Pudding Cake
Ingredients:
- 2/3 raisins
- 3/4 butter
- 1 1/2 sugar
- 3 eggs
- 2 applesauce
- 3/4 white flour
- 3/4 whole wheat flour
- 2 baking soda
- 1/4 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/3 walnuts
- 1/2 powdered sugar
Instructions:
1. In a large bowl, cream butter with sugar.
2. Beat in eggs, then applesauce.
3. In another bowl, stir together flours, baking soda, salt, spices, and cocoa.
4. Beat into applesauce mixture and then stir in raisins and walnuts.
5. Turn batter into greased and floured tube pan.
6. Bake cake in a 350 F oven for 1 hour and 2 minutes, or until cake tests done with a toothpick.
7. Let cool on a rack and then chill.
8. When serving dust with powdered sugar.
Title: Lemon-Blueberry Crumb Bars
Ingredients:
- 1/2 butter
- 1 eggs
- 2 lemon zest
- 2 lemon juice
- 3 cream cheese
- 2 sugar
- 1/2 fresh blueberries
- 2 1/2
Instructions:
1. Heat oven to 350/.
2. Line 13 x 9 pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on High 1 to 1.5 minute or until melted. Add cake mix, 1 egg and 1 T lemon juice; beat with mixer until well blended. Press 2/3 mixture onto bottom of prepared pan.
3. Beat cream cheese and sugar with mixer until well blended. Add remaining egg, lemon juice, and zest; mix well. Pour over crust, top with berries. Pinch small pieces of remaining cake mix between with your fingers; press lightly into cream cheese layer.
4. Bake 45-50 minutes or until center is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.
Title: Egyptian Chocolate Cake
Ingredients:
- 1 3/4 flour
- 1 cinnamon
- 1/8 ground cloves
- 4 brewed coffee
- 1/2 butter
- 1/2 sugar
- 1 eggs
- 2 vanilla
- 1 milk
- 1/2 heavy whipping cream
- 2 sugar
- 1/4 vanilla
- 2 cinnamon
- 1/2
Instructions:
1. Preheat oven to 350ºF. Grease and line the bottom of two 8-inch cake pans with parchment paper.
2. Sift together the flour, baking powder, cinnamon, and cloves; set aside.
3. Combine chocolate and coffee in a small saucepan; cook over low heat until chocolate is melted, stirring constantly. Remove from heat and let cool to room temperature.
4. With an electric mixer set on medium speed, cream the butter and sugar together in a mixing bowl until light and fluffy.
5. Add eggs one at a time, beating well after each addition.
6. Beat in the vanilla and the chocolate mixture.
7. Add the dry ingredients alternating with the milk, beating well after each addition. Begin and end with flour mixture.
8. Pour the batter into the prepared pans.
9. Bake for 30 min or until cakes test done.
10. Cool in pans on racks for 10 min, then remove from pans and cool completely on racks.
11. To make the cinnamon whipped cream: Chill a large mixing bowl and beaters.
12. Combine the cream, sugar, vanilla and cinnamon in the chilled bowl.
13. Beat with the chilled beaters on high until soft peaks form and the mixture is thick enough to spread. Do not overbeat or you will have butter instead of whipped cream.
14. Assemble the cake by placing one layer of the cake on a serving plate or cake stand. Spread some of the cinnamon whipped cream and top with the second cake layer. Frost the sides and top with the remaining cinnamon whipped cream.
15. Refrigerate until served.
Title: Pikelets With Berries
Ingredients:
- 125 self-raising flour
- 25 unsalted butter
- 1 egg
- 125 low-fat milk
- 15 caster sugar
- 1 arrowroot
- 2 mixed berries
- 1 demerara sugar
- 350
- 25
- 300
Instructions:
1. Sift the flour into a mixing bowl, add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.
2. In a separate bowl, beat together the eggs and the milk, then add the egg-milk mixture to the flour-butter-breadcrumb mixture.
3. Then stir in the caster sugar and mix all the ingredients until you have a smooth batter.
4. Heat the oil in a heavy-based pan and drop in spoonfuls of the batter, spacing them well apart.
5. Cook the pikelets until the surface starts to bubble, then flip them over with a spatula or egg-slide and cook the other side, for about 2 minutes.
6. Remove the pikelets, transfer them to a plate and keep them warm. The batter should make about 8 pikelets in total.
7. Once all the pikelets have been made, wipe the pan.
8. Mix together the orange juice and arrowroot.
9. Heat the orange juice and demerara sugar in the pan, stir in the orange juice mixture, add the berries and cook for 2-3 minutes, or until the sauce thickens.
10. Whip the cream into soft peaks, divide the pikelets between 4 serving plates, top with spoonfuls of whipped cream and fruit and serve.
Title: Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1 sugar
- 2 eggs
- 1/2 vanilla
- 1 flour
- 1 baking powder
- 1/4 salt
- 1/2 chocolate chips
Instructions:
1. Preheat oven to 350*.
2. In medium bowl, cream butter, peanut butter, and sugar.
3. Beat in eggs, one at a time, then stir in vanilla.
4. Combine flour, baking powder, and salt; stir into peanut butter mix.
5. Drop by rounded spoonfuls onto ungreased cookie sheet.
6. Bake 8-10 minutes.
7. Allow to cool 5 minutes on sheet before removing to wire rack to cool completely.
Title: Arthritis-Friendly Cake
Ingredients:
- 110 caster sugar
- 110 water
- 2 vanilla essence
- 2 plain flour
- 4 baking powder
- 3 salt
- 1 soymilk
- 170
- 3
- 1/4
- 1/2 - 2/3
Instructions:
1. Cream margarine and sugar until light and fluffy.
2. Gradually beat in soy flour, oil and water, mixing well between each addition. Beat in egg whites and vanilla essence.
3. Sift flour, baking powder and salt into separate bowl. Add gradually to cake mixture with soy milk, beating thoroughly between each addition.
4. The mixture should be light and drop easily from a wooden spoon. If too stiff, beat in more soy milk 1 tablespoon at a time.
5. Spoon mixture evenly into two greased and lined 18cm sponge cake tins, and cook in a moderate oven (180°C) for 20-25 minutes until golden on top and a sharp knife comes out clean from the centre of the cake.
6. Remove cakes from oven and leave to cool in tins for five minutes until cake starts to shrink from sides of tin, then turn onto wire rack.
7. When cool, decorate as required.
Title: Caramel Apple Cookies
Ingredients:
- 1/2 shortening
- 1 1/3 brown sugar
- 1 egg
- 2 1/4 flour
- 1 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1 ground cloves
- 1 nutmeg
- 1/2 apple
- 1 raisins
- 1 walnuts
- 1 butter
- 1/4 brown sugar
- 1/4 confectioners' sugar
- 1 1/2 salt
- 1/4
- 1 1/2
Instructions:
1. Cream shortening, sugar and egg until light and fluffy. Sift together the dry ingredients and add to the creamed.
2. mixture. When all is blended stir in the remaining ingredients. Drop by level tablespoonfuls onto greased baking sheet. Bake in moderate oven, 350 degrees F., for about 12 minutes or until lightly browned. Remove them from the pan and rack-cool.
3. Icing: Cook butter and brown sugar until the sugar dissolves (about three minutes). Add the remaining ingredients. Beat welland spread on the cookies. It too thick, thin with more cream.
Title: Caramel Chocolate Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 brown sugar
- 1 1/3 butter
- 3/4 milk
- 6 milk
- 2 pecans
- 1 instant butterscotch pudding mix
- 1/2
- 1
- 2
Instructions:
1. In a pan, mix brown sugar, butter, and 2 T milk. Cook and stir over low heat until sugar is dissolved. Increase heat to medium, don't stir. Cook 3-6 minutes or until bubbles form in the middle and it's amber brown.
2. Remove from heat, stir in pecans, and cool to room temp.; stirring occasionally.
3. Bake cake according to pkg directions in two 9 inch round pans or I used a 9x13 pan. Cool 10 minute in pans before removing to wire racks to cool completely, if using the round pans.
4. Whisk pudding with 1 c milk until smooth. Fold in whipped topping. Cover and put in the frig until thick, about 20 minutes.
5. Frost cooled cake with pudding mix. Spoon pecan mix on top. Store in frig.
Title: Almond Biscotti
Ingredients:
- 3 1/4 flour
- 1/2 sugar
- 2 1/2 eggs
- 4 baking powder
- 2 salt
- 2 vanilla
- 1 anise seeds
- 2 hazelnuts
- 2 pine nuts
- 1 3/4
Instructions:
1. Preheat oven to 350.
2. Pour the flours into a big bowl and make a well in the center large enough to place the sugar, 3 of the 4 eggs, the 2 egg yolks, the baking powder, salt, vanilla and anise seed.
3. Gently knead the dough for 5 minutes, This is a hard dough so it needs to be convinced to gather together (I have used my kitchen-aid mixer with the dough hook with good results).
4. Slowly add the nuts (almonds are my favorite) and keep on kneading until well incorporated, You may need some additional flour to keep it from sticking to the bowl.
5. Butter and flour 2 cookie sheets that are at least 15 inches, Divide the dough into 4 even pieces and roll each one into a log, Place the logs well apart, 2 to each sheet,.
6. Beat with the remaining egg and brush the top of the logs with egg.
7. Bake the biscotti loaves for 35 minutes.
8. Remove from the oven and reduce the oven temperature to 325.
9. Slice the biscotti and return to the oven for an additional 15 minutes of baking time, Cool on racks.
10. Variations: Melt a couple of bars of Gianduia chocolate or any Italian chocolate with nuts or praline in it, melt in a double boiler with a teapsoon of vegetable shortening, Dip half the biscotti into the chocolate and put it on a cooling rack until the chocolate hardens.
Title: Chocolate Fudge Sheet Cake
Ingredients:
- 2 sugar
- 2 flour
- 1 baking soda
- 1 butter
- 1 water
- 1/4 buttermilk
- 1/2 eggs
- 2 pure vanilla extract
- 1 evaporated milk
- 3/4 sugar
- 1 1/2 butter
- 2 chocolate chips
- 1 miniature marshmallow
- 1
Instructions:
1. For the Cake.
2. Sift this together dry ingredients (sugar, flour, and baking soda) in separate bowl.
3. In a sauce pan melt butter.
4. Add water (stir until blended).
5. Add coco (stir until blended).
6. Bring to boil.
7. Let it boil for 2 minutes.
8. Stir in dry ingredient mixture.
9. Add buttermilk (stir until blended).
10. Add eggs (stir until blended).
11. Add vanilla (stir until blended).
12. Add mixture to a greased and floured 8 x 11-inch cake pan.
13. Bake at 350°F for approximately 30 minutes or when done.
14. For the Icing:
15. In sauce pan melt butter.
16. Add milk and sugar.
17. Bring to boil and then boil 2 minutes.
18. Remove from heat.
19. Stir in chocolate chips, marshmallows and nuts.
20. Stir until thick.
21. Pour over cake.
Title: Lemon Almond Cupcakes
Ingredients:
- 7 almond paste
- 1 sugar
- 3 eggs
- 1 plain yogurt
- 1/4 fresh lemon juice
- 2 lemon rind
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 confectioners' sugar
Instructions:
1. .
2. Ingredients:.
3. Preeheat oven to 350°F
4. Place cupcake liners in muffins tins.
5. In mixing bowl, mix Almond Paste and sugar until the texture of small crumbs. Add eggs one at a time, beating well between each. Add yogurt, oil, lemon juice and rind. Beat until well combined.
6. Sift flour and baking powder into almond mixture. Beat until mixed, scraping the bottom and sides of bowl. Spoon batter into liners, a bit more than 1/2 full.
7. Bake cupcakes in center of oven, 20-25 minutes or until tops are nicely rounded and toothpick inserted in middle comes out clean. Start testing at 20 minutes. Cool tins on wire racks for 5 minutes. Then, transfer cupcakes to wire rack and cool completely.
8. Dust with confectioner's sugar or frost with optional glaze. Store in an airtight container for 2-3 days. Note: Unfrosted cupcakes can be frozen for 1 month.
Title: Smoked-Tea-Infused Chocolate Pots De Crème
Ingredients:
- 6 1/2 bittersweet chocolate
- 2 1/2 heavy whipping cream
- 2/3 tea
- 1 sugar
- 1/2 heavy whipping cream
- 6 sugar
- 1/2 vanilla bean
- 2
- 1/4
Instructions:
1. custard.
2. Place finely chopped bittersweet chocolate in large bowl. Bring heavy whipping cream, whole milk, and smoked tea to simmer in heavy medium saucepan over medium heat. Turn off heat; add 1/4 cup sugar and stir to dissolve. Steep tea uncovered 5 minutes.
3. Whisk egg yolks and remaining 1/4 cup sugar in medium bowl to blend. Gradually whisk hot cream mixture into yolk mixture, then strain over chocolate. Let stand 2 minutes. Whisk until chocolate is melted and custard is smooth. Cover and chill custard overnight.
4. Position rack in center of oven and preheat to 300°F Divide custard among eight 3/4-cup ramekins or custard cups. Cover each ramekin with plastic wrap and arrange ramekins in large roasting pan. Carefully add enough warm water to roasting pan to come halfway up sides of ramekins.
5. Bake custards in water bath until just set in center, about 55 minutes. Remove ramekins from water. Uncover and refrigerate until cold, at least 6 hours. ****DO AHEAD Custards can be made 1 day ahead. Cover and keep refrigerated.
6. topping.
7. Combine cream and sugar in medium bowl. Scrape in seeds from vanilla bean; whisk until peaks form.
8. Dollop cream atop custards and serve.
Title: Hot Fudge Cake
Ingredients:
- 1 flour
- 3/4 sugar
- 6 baking powder
- 2 salt
- 1/4 skim milk
- 1/2 vanilla
- 1 brown sugar
- 1 hot water
- 1 3/4
Instructions:
1. In a medium bowl, combine flour, sugar, 2 Tbls cocoa, baking powder and salt.
2. Stir in the milk and vanilla until smooth.
3. Spread in an ungreased 9-in square baking pan.
4. Combine brown sugar and remaining cocoa; sprinkle over batter.
5. Pour hot water over all; do not stir.
6. Bake at 350 degrees for 35-40 minutes.
7. Serve warm.
8. I like to serve it with frozen non-fat vanilla yogurt.
9. Yield: 9 servings.
Title: Peach & Blueberry Crisp
Ingredients:
- 10 -12 blueberries
- 1 flour
- 1/4 sugar
- 3 fresh lemon juice
- 1 flour
- 1 brown sugar
- 2/3 rolled oats
- 1/2 cinnamon
- 1 ground ginger
- 1 butter
- 1/2 margarine
Instructions:
1. In bowl, mix peaches, blueberries, flour, sugar and lemon juice.
2. Spoon into buttered 9x13 baking pan.
3. Combine topping ingredients.
4. Mix well.
5. Sprinkle over fruit.
6. Bake in preheated 350 degree oven 35 minutes or until topping is golden brown and fruit is tender.
Title: Candied Ginger and Syrup
Ingredients:
- 1 fresh ginger
- 3 water
- 3 sugar
Instructions:
1. Peel ginger and slice into rounds about 1/8 inch thick.
2. Mix sugar and water in a large sauce pan and bring to boil.
3. When sugar is disolved, add ginger and boil for 45 minutes.
4. Ginger should be sweet and tender.
5. Drain ginger and reserve liquid.
6. Place ginger on rack to dry for 30 minutes.
7. Toss with sugar to coat.
8. Let dry on wax paper.
9. Store in airtight container.
10. Boil reserved liquid until reduced to a syrup with consistency between maple syrup and honey. (mine was that way after the 45 minutes with the ginger in it.
11. Sugar will crystallize so just add a little water and boil.
12. Store in airtight container in refrigerator.
13. Syrup can be used for waffles, icecream, tea, Or whereever you use syrup.
Title: No Marshmallow 7-Up Salad
Ingredients:
- 1 lime Jell-O gelatin
- 1 Cool Whip
- 1 pecans
- 1 pineapple
- 2/3 - 2/3
- 1/2
Instructions:
1. Heat pineapple juice.
2. Dissolve jello in pineapple juice.
3. Add cold 7-Up.
4. Refrigerate until mixture starts to jell.
5. Add remaining ingredients.
6. Chill until set.
Title: Chocolate Caramel Crispy Cakes
Ingredients:
- 4 unsalted butter
- 1/4
- 2 1/2
Instructions:
1. Break the candy bars into bits and drop them into a saucepan.
2. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula.
3. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and stir them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
4. Fill the mini muffin papers (about 40) with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.