Ingredients
- 16 (1-ounce) white chocolate baking squares,
- finely chopped
- 3/4 cup creamy peanut butter
- 2 cups (12 ounces) semisweet chocolate chips
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Combine white chocolate and peanut butter in a microwave-safe 2-quart bowl. Microwave at HIGH 2-1/2
minutes or until melted, stirring twice. Pour into a wax paper-lined 10- x 15-inch rimmed baking sheet,
spreading evenly.
Step 2
Microwave chocolate chips in a microwave-safe 2-quart bowl at HIGH 2-1/2 minutes or until melted,
stirring twice. Pour over white chocolate mixture; swirl gently with a knife. Chill until firm. Break into pieces.
Store candy in an airtight container in refrigerator.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
-
Add the flour and mix. Roll into a ball.
-
Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
-
Dip each ball in egg yolk, and then roll in chopped nuts.
-
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
-
Bake at 340°F/170°C for 12 minutes, or until golden.
-
Remove from oven and let cool.
-
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
-
Enjoy!
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