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@notcoratilley: FUCK. ICE. HOW IS TRUMP STILL IN OFFICE? HOW ARE THE ICE AGENTS WHO ARE MURDERERS STILL WALKING FUCKING FREE AND PROTECTED?

cora🌷
cora🌷
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Region: US
Tuesday 27 January 2026 03:58:15 GMT
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Comments

_krystal69
️ :
I’ve noticed that the videos about ice are glitching.
2026-01-27 06:58:54
434
tori.brooke
tori⸆⸉ :
some of yall in the comments just want something to complain about. she’s using her platform for good to speak up. most influencers you watch don’t do that. thank you cora for speaking up!
2026-01-27 19:33:53
71
mf692k2709_
𝑀𝟒𝑉𝑦𝑦𝒕𝒉𝒄𝟎𝒑𝒆 :
i dont Understand
2026-01-29 18:25:42
16
cyanhyde8
CyanHyde :
2026-01-29 23:19:16
20
bebeziegler50
Boby ziegler :
2026-01-29 21:06:20
2
rut2774
rut :
that's why I'm vegan ❤
2026-01-29 18:08:50
11
christinlynann
Christin :
I was reading more last night and bawled my eyes out.
2026-01-27 15:57:24
20
scotz59
Ross :
so boring
2026-01-30 03:48:43
1
marynadewaal4
marynadewaal4 :
propoganda
2026-01-29 18:07:53
4
urfavmarcelita
𝓶𝓪𝓻𝓬𝓮𝓵𝓪 🪐 :
❗️❗️❗️❗️
2026-01-27 04:33:49
1
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If your favorite part of a candy bar is that perfect combination of crispy, peanut buttery, chewy caramel, and chocolate, this recipe is for you. These homemade Whatchamacallit bars are surprisingly easy to make and every layer is worth it. Which candy bar should I recreate next? #Whatchamacallit #HomemadeWhatchamacallit #CopycatRecipe #HomemadeCandy #CandyBar 🍫 Rachael’s Homemade Whatchamacallit Bars Ingredients Chocolate Layers * 18 oz milk chocolate chips, divided * 2 tbsp coconut oil, divided (optional) Crispy Peanut Butter Layer * 2 cups Rice Krispies cereal * 1 cup creamy peanut butter * ¼ cup unsalted butter * 2 tbsp powdered sugar * ½ tsp vanilla extract * Pinch of salt Homemade Caramel * 1 cup granulated sugar * 6 tbsp unsalted butter * ½ cup heavy cream, warmed * 1 tsp vanilla extract * Pinch of salt Directions 1. Line an 8×8-inch pan with parchment paper. 2. Melt the chocolate chips with the coconut oil until smooth. Spread about one-third into the pan and refrigerate until set. Reserve the remaining chocolate for the top. 3. Melt the butter and peanut butter together. Stir in the powdered sugar, vanilla, and salt. Fold in the Rice Krispies until evenly coated, then gently press over the chilled chocolate layer. 4. Make the caramel by melting the sugar over medium heat until amber. Stir in the butter, then slowly whisk in the warmed heavy cream. Finish with the vanilla and salt. Let cool 5–10 minutes before spreading over the peanut butter layer. 5. Refrigerate for 20–30 minutes until the caramel is mostly set. 6. Rewarm the remaining chocolate if needed and spread over the caramel. 7. Chill until firm, then slice and enjoy!
If your favorite part of a candy bar is that perfect combination of crispy, peanut buttery, chewy caramel, and chocolate, this recipe is for you. These homemade Whatchamacallit bars are surprisingly easy to make and every layer is worth it. Which candy bar should I recreate next? #Whatchamacallit #HomemadeWhatchamacallit #CopycatRecipe #HomemadeCandy #CandyBar 🍫 Rachael’s Homemade Whatchamacallit Bars Ingredients Chocolate Layers * 18 oz milk chocolate chips, divided * 2 tbsp coconut oil, divided (optional) Crispy Peanut Butter Layer * 2 cups Rice Krispies cereal * 1 cup creamy peanut butter * ¼ cup unsalted butter * 2 tbsp powdered sugar * ½ tsp vanilla extract * Pinch of salt Homemade Caramel * 1 cup granulated sugar * 6 tbsp unsalted butter * ½ cup heavy cream, warmed * 1 tsp vanilla extract * Pinch of salt Directions 1. Line an 8×8-inch pan with parchment paper. 2. Melt the chocolate chips with the coconut oil until smooth. Spread about one-third into the pan and refrigerate until set. Reserve the remaining chocolate for the top. 3. Melt the butter and peanut butter together. Stir in the powdered sugar, vanilla, and salt. Fold in the Rice Krispies until evenly coated, then gently press over the chilled chocolate layer. 4. Make the caramel by melting the sugar over medium heat until amber. Stir in the butter, then slowly whisk in the warmed heavy cream. Finish with the vanilla and salt. Let cool 5–10 minutes before spreading over the peanut butter layer. 5. Refrigerate for 20–30 minutes until the caramel is mostly set. 6. Rewarm the remaining chocolate if needed and spread over the caramel. 7. Chill until firm, then slice and enjoy!

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