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@hamba.allah3324: #fyppppp #fyppppp #justreminderr✨ #syairarabic #foryourpage #fypシ #foryourpage #fyppppp #fypシ゚viral #viraltiktok #syaircinta #fypシ

Hamba Allah
Hamba Allah
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Region: ID
Thursday 19 December 2024 12:51:20 GMT
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myyenice
aimyyen :
title songg
2024-12-21 12:17:39
0
beautifulnature_7
juuuli10 :
semoga tetap terjaga dari perbuatan yg tidak engkau ridhoii ya Allah🤲
2024-12-21 13:04:17
57
cimi28latifah
Anditazahra :
mulai lelah capek sama pikiran sendiri ya Allah, ingatkan hamba juga bahwa dunia ini hanya sementara 😖
2024-12-21 13:08:57
20
lindaapratamaa
lindaaaaaaaaaaaaaa :
allahu akbar,allahuma sholiala syaidhiana muhammad waalaali syaidhina muhammad
2024-12-20 15:01:08
35
hjnurulasfia
Nurul Asfia :
Izin pakai kata kata nya ka 🙏
2024-12-21 05:31:44
8
diassuhariyati
Diyas :
ijin copas ya kakak🥰🥰🥰
2024-12-21 12:04:05
6
al.faaa
ألف :
Izin ambil kata2 nya kak 🙏🏻
2024-12-25 11:32:27
1
andipadhawalhyrahman
Irt✨ :
izin save dan shere 🙏
2024-12-25 00:45:35
2
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PEANUT CARAMEL BARS WITH CHOCOLATE #food #Recipe #chocolate #caramel #sweet #tasty #fy #fyp #foryoupage COOKIE BASE 60 ml heavy cream 200 g milk chocolate 125 g tea biscuits PEANUT-CARAMEL MIXTURE 225 g caramel 100 g peanuts (unsalted) COATING 300 g chocolate (your choice) Heat 60 ml of heavy cream until just below boiling point. Add 200 g of milk chocolate (broken into pieces), let sit for 1 minute, and stir until smooth and creamy. Allow the ganache to cool completely. Crush the tea biscuits into small pieces and place them in a large bowl. Add the cooled chocolate ganache and mix until combined. Line a tray with parchment paper. Spread the cookie mixture evenly across the tray and press it down firmly. Use cling film to smooth and level the surface. Set aside. Roughly chop the peanuts in a food processor (not too fine). Place the chopped peanuts in a bowl and mix with the caramel until combined. Spread the peanut-caramel mixture over the cookie base. Cover and refrigerate until set. Once the peanut-cookie mixture is firm enough, cut it into equal-sized bars. This recipe yields approximately 18 bars. Melt the chocolate using a double boiler: Fill a saucepan with 2 cm of water and bring it to a boil. Place a heatproof bowl with the chocolate pieces over the saucepan (ensuring the bowl does not touch the water). Stir the chocolate as it melts until smooth. Dip each peanut-caramel bar into the melted chocolate, ensuring it is fully coated. Place the bars on a wire rack or a baking tray lined with parchment paper. Allow the chocolate to harden. For a decorative touch, you can drizzle additional chocolate lines over the bars.
PEANUT CARAMEL BARS WITH CHOCOLATE #food #Recipe #chocolate #caramel #sweet #tasty #fy #fyp #foryoupage COOKIE BASE 60 ml heavy cream 200 g milk chocolate 125 g tea biscuits PEANUT-CARAMEL MIXTURE 225 g caramel 100 g peanuts (unsalted) COATING 300 g chocolate (your choice) Heat 60 ml of heavy cream until just below boiling point. Add 200 g of milk chocolate (broken into pieces), let sit for 1 minute, and stir until smooth and creamy. Allow the ganache to cool completely. Crush the tea biscuits into small pieces and place them in a large bowl. Add the cooled chocolate ganache and mix until combined. Line a tray with parchment paper. Spread the cookie mixture evenly across the tray and press it down firmly. Use cling film to smooth and level the surface. Set aside. Roughly chop the peanuts in a food processor (not too fine). Place the chopped peanuts in a bowl and mix with the caramel until combined. Spread the peanut-caramel mixture over the cookie base. Cover and refrigerate until set. Once the peanut-cookie mixture is firm enough, cut it into equal-sized bars. This recipe yields approximately 18 bars. Melt the chocolate using a double boiler: Fill a saucepan with 2 cm of water and bring it to a boil. Place a heatproof bowl with the chocolate pieces over the saucepan (ensuring the bowl does not touch the water). Stir the chocolate as it melts until smooth. Dip each peanut-caramel bar into the melted chocolate, ensuring it is fully coated. Place the bars on a wire rack or a baking tray lined with parchment paper. Allow the chocolate to harden. For a decorative touch, you can drizzle additional chocolate lines over the bars.

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