1 lb Cream-filled chocolate Sandwich cookies; (oreo) 1/2 c Butter or margarine; melted ga Vanilla ice cream; soften -slightly 8 oz Frozen non-dairy Whipped topping; thawed 1 c Pecan halves; or pieces 16 oz Chocolate syrup; (hershey's) Recipe by: St. Louis Post-Dispatch 1/1/1990 Crush the cookies in a large plastic bag using a rolling pin, or use a food processor to crush the cookies. Mix crushed cookies with melted butter. Measure 3/4 cup and set aside. Press remaining cookie mixture evenly into an ungreased 9-by-13-inch pan, to form the bottom layer of the cake. Spread softened ice cream over cookie layer. Spread whipped topping over ice cream. Sprinkle pecans over whipped topping. Drizzle chocolate syrup over all. Sprinkle reserved 3/4 cup cookie mixture over syrup. Freeze. After cake has been in freezer 2 to 3 hours and is beginning to firm up, cover pan with foil. For best texture, assemble and freeze cake 2 days in advance. To serve, simply cut into squares and enjoy. This is very rich, so large pieces aren't needed when serving. -----
How To make Cinder Cake's Videos
KINDER MAXI KING TORTA torta bez brašna
Okus karamele, mliječne kreme i potpuno čokoladnog biskvita koji ne sadrži brašno sigurno će vas osvojiti!
Karamel je jako jednostavan za napraviti ali ako vam se neda ili nemate vremena onda ga možete i kupiti :)
Detaljniji video recept karamela pogledajte ovdje????
Sastojci za karamel 200g šećera 200g vrhnja za kuhanje prstohvat soli 50g maslaca 1 žličica arome vanilije
Sastojci za tortu 4 jaja 115g maslaca 4 žlice šećera 390g čokolade za kuhanje prstohvat soli 2 žlice arome vanilije 500g mascarponea 700ml vrhnja za šlag krokanti-za dekoraciju
3 Ingredient Cinder Honeycomb Toffee
Full recipes & details: 3 Ingredient Cinder Honeycomb Toffee that tastes just as good as the ones you can buy. Enjoy it on its own or coat in chocolate.A confection known by many names around the world. Honeycomb toffee, hokey pokey, sponge toffee. Whatever you call it, it is brittle, stick to your teeth addictive.
No Bake Cinder Cake!
Cinder Toffee Honeycomb CRUNCHIE BAR Bites But Don't Tell Your Dentist!
I like my teeth but I love honeycomb candy more. Especially when it's covered in chocolate - and these homemade Crunchie bar bites couldn't be easier to make. As long as you exercise caution and have a reasonable level of personal responsibility - so that probably rules you lot out. And don't worry everyone, this recipe still works even if you know this sweet treat as cinder toffee, hokey pokey or sea foam.
Honeycomb cinder toffee recipe:
250g sugar 75g golden syrup Around 50ml water 2 tsps baking soda
Enjoy!
#theteessidechef #honeycomb #crunchiebar
3 Ingredient Honeycomb! Recipe tutorial #Shorts
How to make 3-Ingredient Honeycomb! This recipe has many names including Honeycomb Toffee, Sponge Toffee, Cinder Toffee and apparently Hokey Pokey! But its best known here in England as Honeycomb.
Hey, Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
All you need is:
Measurements: 5 tbsp Golden syrup (Corn Syrup in the US) 200g Caster sugar 2 tsp Bicarbonate of soda
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #recipe #honeycomb #baking
Professional Baker Teaches You How To Make HONEYCOMB!
Learn how to make the easiest kind of toffee (also known as Honey Comb)!
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Ingredients
1 ½ (22 ml) Tbsp honey 5 tsp (25 g) baking soda ½ tsp (2 g) cream of tartar 1 cup (250 ml) water 3 ½ cups (700 g) granulated sugar 1 ½ cups (375 ml) golden corn syrup
Directions
1. Grease and line a 9-x-13-inch (23-x-33 cm) pan with parchment paper so that the paper comes up higher than the sides.
2. Have the honey measured in one dish and stir the baking soda and cream of tartar together in another dish. Have these on hand, along with a sieve, by the stove before you start cooking the sugar.
3. In a large* saucepan, place the water (water first allows the sugar to dissolve evenly), sugar and corn syrup and bring the mixture to a boil over high heat, stirring just once or twice to ensure everything is dissolving evenly. Continue boiling, without stirring, until the mixture reaches 284ºF (140ºC) on a candy thermometer. At this point, stir in the honey, and continue boiling until 300ºF (150ºC) is reached (the liquid will only be a pale amber colour, not caramelized fully). Remove the pot from the heat and using a wooden spoon quickly sift in the baking soda mixture, stirring quickly and vigorously to make sure it has been incorporated, but once the baking soda is no longer visible, stop stirring so as not to deflate the toffee. Quickly scrape the frothing mass (it will keep growing and growing!) into the prepared pan and let it set (do not spread it) until cool – this can take up to 2 hours, and it will continue to grow a little more before it sets.
4. Crack the toffee with a rolling pin to break into bite-sized pieces.
5. The toffee will keep up to 4 weeks in an airtight container.
6. *You need a large saucepan to factor in room for the sponge toffee to expand.
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