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@igaaraff: Impossible 🥲 #filtros #filtro #wuantfiltros #melhoresfiltros #dicafiltros #wuantusafiltros #comofazerfiltros #filtrosengraçados #filtrotiktok #puzzle #game

Gaara FF
Gaara FF
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Region: BR
Saturday 12 October 2024 17:33:32 GMT
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dianka13134
dianka13134 :
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2024-10-12 17:36:41
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alexcine1
Alexcine :
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2024-10-12 23:30:22
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⚡RANDOMOWY_BERNI⚡ :
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2024-10-13 14:35:30
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Chocolate Caramel Cookies (No Bake) #food #Recipe #caramel #cookies #nobake #chocolate #fy #fyp #foryoupage COOKIE MIXTURE 220 g Maria biscuits 100 ml heavy cream 300 g milk chocolate 150 g caramel TOPPING 100 g milk chocolate 25 g caramel Instructions: Heat the heavy cream in a saucepan until just below boiling point. Remove from heat and add 100 g milk chocolate. Let it sit for 1 minute, then stir into a smooth ganache. Roughly chop the Maria biscuits using a food processor or a knife. Place them in a large bowl and mix with the chocolate ganache until combined. Spread half of the cookie mixture into a tray and press it down firmly. Evenly drizzle 150 g caramel sauce over it. Cover with the remaining cookie mixture and smooth out the top. Use plastic wrap to press it down tightly. Refrigerate for at least 4-5 hours, preferably overnight. Melt 100 g milk chocolate using a double boiler (bain-marie). Pour the melted chocolate evenly over the cookie mixture. Immediately drizzle 25 g caramel sauce in thin lines over the chocolate. Use a toothpick or skewer to create a decorative pattern in the caramel and chocolate. Cover and refrigerate until the topping is set. Slice the chocolate-caramel bars into squares and serve.
Chocolate Caramel Cookies (No Bake) #food #Recipe #caramel #cookies #nobake #chocolate #fy #fyp #foryoupage COOKIE MIXTURE 220 g Maria biscuits 100 ml heavy cream 300 g milk chocolate 150 g caramel TOPPING 100 g milk chocolate 25 g caramel Instructions: Heat the heavy cream in a saucepan until just below boiling point. Remove from heat and add 100 g milk chocolate. Let it sit for 1 minute, then stir into a smooth ganache. Roughly chop the Maria biscuits using a food processor or a knife. Place them in a large bowl and mix with the chocolate ganache until combined. Spread half of the cookie mixture into a tray and press it down firmly. Evenly drizzle 150 g caramel sauce over it. Cover with the remaining cookie mixture and smooth out the top. Use plastic wrap to press it down tightly. Refrigerate for at least 4-5 hours, preferably overnight. Melt 100 g milk chocolate using a double boiler (bain-marie). Pour the melted chocolate evenly over the cookie mixture. Immediately drizzle 25 g caramel sauce in thin lines over the chocolate. Use a toothpick or skewer to create a decorative pattern in the caramel and chocolate. Cover and refrigerate until the topping is set. Slice the chocolate-caramel bars into squares and serve.
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