How To make Oatmeal Butterscotch Chews
1 1/4 c Golden crisco shortening
3/4 c Granulated sugar
3/4 c Lightly-packed brown sugar
3 tb Maple syrup
1 Egg
1 ts Vanilla
1 3/4 c All-purpose flour
1 ts Baking soda
1 ts Salt
3 c Quick oats
1 c Milk chocolate chips
2 Crisp toffee chocolate bars
= 50 g each/ chopped 1. Preheat oven to 375oF (190oC). Grease baking sheet
lightly with Golden Crisco Shortening. 2. Cream Golden Crisco Shortening, sugars, syrup, egg and
vanilla in large bowl on medium speed of electric mixer until light and creamy. 3. Combine flour, baking soda and salt. Gradually add to
creamed mixture on low speed, mixing until blended. Stir in remaining ingredients. 4. Shape dough into 1-inch (2.5 cm) balls and place on
greased baking sheet. 5. Bakeat 375oF (190oC) for 7-8 minutes for chewy cookies,
9-11 minutes for crisper cookies.
Makes: About 6-1/2 dozen cookies. Freezing: Excellent -----
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Easy Chocolate Peanut Butter Cups Recipe (Healthy & Vegan)
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Makes 6-8 cups
Ingredients:
225g (8oz) Dark chocolate
5 tablespoons (70g) Coconut oil (for the chocolate mixture)
1/2 cup (125g) Natural creamy peanut butter
3 tablespoons (42g) Coconut oil (for the peanut butter mixture)
Directions:
1. Prepare 8* silicone muffin cups or paper cupcakes liners.
2. Chop the chocolate and place into a heatproof bowl, add half of the coconut oil.
3. Set the bowl over a pot with simmering water (double boiler). Melt the chocolate completely, turn the heat off, leave the bowl on the pot to keep the chocolate warm and melted.
4. In a separate bowl mix together peanut butter with the remaining coconut oil.
5. Fill each muffin cup with 1-2 tablespoons of melted chocolate and place in the freezer for 15 minutes, until set. Then, pour 1-2 teaspoons of the peanut butter mixture to each cup and place in the freezer for another 15 minutes. Then, pour another portion of melted chocolate on the top of the peanut butter layer. Place in the fridge until set.
Notes:
• In the video I used 6 muffin cups for this quantity, BUT they coming pretty big for one person, so I highly recommend to divide the filling among 8 cups. Make sure the chocolate layers are not too thick, otherwise it will be too hard to bite.
• Store the cups in the fridge, if you store them in the freezer, place in room temperature 30 minutes before serving.
• For the chocolate layers, you can use combination of dark and milk chocolate, or just milk chocolate.
BUTTERSCOTCH BARS
BUTTERSCOTCH BARS
120 grams salted butter
¾ cup brown sugar
120 grams liquid glucose
2 whole eggs
2 cups La Filipina Bread Flour
½ teaspoon baking powder
½ teaspoon baking soda
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