This recipe is a delicious sweet biscuit dessert with caramel. Ideal to maintain the line since with 1 you will be satisfied and on the other hand ideal for candy tables. Do not stop trying them.
Learn more about Sofía Padilla Castro
Ingredients35 portions
Preparation
Preheat the oven to 300 F.
Line a 17.25 x 11.5 inch baking sheet with platinum paper.
Grease with non-stick spray. Put a layer of cookies in a rectangular shape with the edges touching.
Heat the sugar and butter in a small casserole over medium heat.
Cook moving frequently for 5 minutes or until the sugar is melted and the mixture is well combined.
Empty carefully over the cookies.
Bake for 5 minutes. Remove the tray from the oven and turn off the oven.
Pour the chocolate chips evenly over the cookies and put in the oven for 2 minutes to melt.
Take out of the oven. Use a spatula to gently spread the chocolate over the cookies.
Sprinkle with the nuts and press them into the chocolate.
Refrigerate for 1 or 2 hours or until hard.
Remove the platinum paper and break it into pieces.
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