There are a lot of steps, but you can break it up into a multiple day project, since the layers have to harden completely before you proceed to the next one.
A few things I did wrong - I didn't grease the pan enough, and as you can see from the photo above, most of the bottom layer of chocolate stayed in the pan. Oops! I also wrecked my first batch of fondant by not paying close enough attention, and it overcooked and became grainy. I tried it again, stirring constantly, and it is soooo thick and creamy. Even with my misadventures, these bars are amazing. I saw in the comments section on Jessica's blog that people were saying that there's no peanut butter in Snickers - that is true, but you really don't taste it very much in the chocolate, and it adds another layer of flavor. Also, I highly recommend storing these in the refrigerator - if not, the nougat and caramel start to ooze out (as seen above). Plus, they're great cold!
Please check out How Sweet It Is - I stumbled upon it last week, and have printed out a bunch of new things to try. Salted Dark Chocolate Truffle Cookies? Yum. Peppermint Pattie Brownies? Yes, please.
I'd love to hear from some of you in the comments section...any new year's baking resolutions?
- Sugar Baby
[Disclaimer: I'm not affiliated with the How Sweet It Is blog in any way - I just think it's great.]
No comments:
Post a Comment