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@carlosalberto_fuente: Publicación 13 | fuimos a buscar comida a Katy por primera vez 🦗🦎#### #carlosalbertofuentes ####camaleon ####katy ####tiktok ####casador @Martha Pino🏝🌊 @Carlos Alberto Fuentes

TEAM Carlos Alberto
TEAM Carlos Alberto
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Tuesday 23 June 2026 20:16:48 GMT
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scarlettp91
𝓢𝓬𝓪𝓻𝓵𝓮𝓽𝓽 𝓟é𝓻𝓮𝔃 🙃 :
hola 🥰
2026-06-23 20:28:58
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snoopy67si
snoopy67si :
Terseraaaa
2026-06-30 04:38:04
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nadia.pamal
NADIA PAMAL🌼💜 :
Hosla Caslos
2026-06-23 22:19:12
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nadia.pamal
NADIA PAMAL🌼💜 :
🙂
2026-06-23 22:19:25
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happy grad!!!!!!
happy grad!!!!!!




Back to school, but make it ✨brown butter✨ INGREDIENTS - 8 tbsp (113 g) unsalted butter - 16 oz (454 g) mini marshmallows, divided - 1 tsp vanilla extract - ½ tsp Morton Fine Himalayan Pink Salt - 7 cups (about 195 g) Rice Krispies cereal Chocolate Topping - 10 oz (283 g) semisweet chocolate, chopped - 1¼ tbsp (18 g) unsalted butter - Morton Fine Himalayan Pink Salt, for finishing INSTRUCTIONS 1) Line a 9×9-inch pan with parchment paper and lightly grease. 2) Melt the butter in a large pot over medium heat. Continue cooking, stirring frequently, until the milk solids turn deep golden brown and smells nutty. 3) Reserve a generous handful of the mini marshmallows, then add the remaining marshmallows to the brown butter. Reduce the heat to low and stir just until melted and smooth. 4) Remove from the heat and stir in the vanilla and Morton Fine Himalayan Pink Salt. 5) Fold in the Rice Krispies until evenly coated, then fold in the reserved mini marshmallows for extra gooey pockets throughout. 6) Transfer to the prepared pan and gently press into an even layer. Let cool for about 30–45 minutes. 7) Microwave the semisweet chocolate and butter in 20-second intervals, stirring between each, until smooth. 8) Pour the chocolate over the treats and spread into an even layer. 9) While the chocolate is still melted, finish with a sprinkle of Morton Fine Himalayan Pink Salt. 10) Let the chocolate set at room temperature, or refrigerate for 15–20 minutes for a quicker set. Lift from the pan, slice into squares and enjoy.
Back to school, but make it ✨brown butter✨ INGREDIENTS - 8 tbsp (113 g) unsalted butter - 16 oz (454 g) mini marshmallows, divided - 1 tsp vanilla extract - ½ tsp Morton Fine Himalayan Pink Salt - 7 cups (about 195 g) Rice Krispies cereal Chocolate Topping - 10 oz (283 g) semisweet chocolate, chopped - 1¼ tbsp (18 g) unsalted butter - Morton Fine Himalayan Pink Salt, for finishing INSTRUCTIONS 1) Line a 9×9-inch pan with parchment paper and lightly grease. 2) Melt the butter in a large pot over medium heat. Continue cooking, stirring frequently, until the milk solids turn deep golden brown and smells nutty. 3) Reserve a generous handful of the mini marshmallows, then add the remaining marshmallows to the brown butter. Reduce the heat to low and stir just until melted and smooth. 4) Remove from the heat and stir in the vanilla and Morton Fine Himalayan Pink Salt. 5) Fold in the Rice Krispies until evenly coated, then fold in the reserved mini marshmallows for extra gooey pockets throughout. 6) Transfer to the prepared pan and gently press into an even layer. Let cool for about 30–45 minutes. 7) Microwave the semisweet chocolate and butter in 20-second intervals, stirring between each, until smooth. 8) Pour the chocolate over the treats and spread into an even layer. 9) While the chocolate is still melted, finish with a sprinkle of Morton Fine Himalayan Pink Salt. 10) Let the chocolate set at room temperature, or refrigerate for 15–20 minutes for a quicker set. Lift from the pan, slice into squares and enjoy.
#christiananguaya #amigos #borrachosperobuenosmuchachos #viral #pongaseverga
#christiananguaya #amigos #borrachosperobuenosmuchachos #viral #pongaseverga


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