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Friday 10 July 2026 01:19:07 GMT
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SNICKERS PEANUT CARAMEL PIE #food #recipe #chocolate #fy #fyp BROWNIE BATTER 125 g unsalted butter 150 g dark chocolate 75 g dark brown sugar 90 g white sugar 8 g vanilla sugar (1 sachet) 0.2 g pinch of salt 2 eggs (M) 100 g all-purpose flour 10 g cocoa powder CARAMEL MIXTURE 50 g unsalted butter 50 g brown sugar 8 g vanilla sugar (1 sachet) 397 g condensed milk (1 can) 150 g unsalted peanuts CREAM 250 g mascarpone 200 g hazelnut spread BROWNIE BATTER Melt the unsalted butter together with the dark chocolate in a double boiler. Add the dark brown sugar, white sugar, vanilla sugar, and salt, and mix well. Add the eggs one at a time and mix until smooth. Sift the flour and cocoa powder over the bowl and mix briefly until the batter becomes smooth. Pour the batter into a greased baking pan lined with parchment paper. Push the batter slightly up the sides so there is a shallow hollow in the center. CARAMEL MIXTURE Add the butter, brown sugar, and vanilla sugar to a saucepan over medium heat. Stir until the sugar is fully dissolved. Add the condensed milk and stir well. Let it gently simmer for 8โ€“10 minutes while stirring continuously. The mixture will thicken and turn caramel-colored (stay with it and keep stirring). Remove from heat and immediately stir in the peanuts. Spread ยพ of the peanut-caramel mixture over the brownie batter. BAKING Bake the brownie in a preheated oven at 165ยฐC (329ยฐF) for 25โ€“30 minutes. Let it cool completely. CREAM MIXTURE Add the mascarpone and hazelnut spread to a bowl and mix until smooth and creamy. Spread the remaining ยผ of the peanut-caramel mixture over the cooled brownie. Then spoon the cream on top and smooth it evenly. Optional: make decorative lines with extra caramel. GARNISH Cut the peanut-caramel brownie into slices. Optionally garnish with dollops of cream and extra chopped peanuts.
SNICKERS PEANUT CARAMEL PIE #food #recipe #chocolate #fy #fyp BROWNIE BATTER 125 g unsalted butter 150 g dark chocolate 75 g dark brown sugar 90 g white sugar 8 g vanilla sugar (1 sachet) 0.2 g pinch of salt 2 eggs (M) 100 g all-purpose flour 10 g cocoa powder CARAMEL MIXTURE 50 g unsalted butter 50 g brown sugar 8 g vanilla sugar (1 sachet) 397 g condensed milk (1 can) 150 g unsalted peanuts CREAM 250 g mascarpone 200 g hazelnut spread BROWNIE BATTER Melt the unsalted butter together with the dark chocolate in a double boiler. Add the dark brown sugar, white sugar, vanilla sugar, and salt, and mix well. Add the eggs one at a time and mix until smooth. Sift the flour and cocoa powder over the bowl and mix briefly until the batter becomes smooth. Pour the batter into a greased baking pan lined with parchment paper. Push the batter slightly up the sides so there is a shallow hollow in the center. CARAMEL MIXTURE Add the butter, brown sugar, and vanilla sugar to a saucepan over medium heat. Stir until the sugar is fully dissolved. Add the condensed milk and stir well. Let it gently simmer for 8โ€“10 minutes while stirring continuously. The mixture will thicken and turn caramel-colored (stay with it and keep stirring). Remove from heat and immediately stir in the peanuts. Spread ยพ of the peanut-caramel mixture over the brownie batter. BAKING Bake the brownie in a preheated oven at 165ยฐC (329ยฐF) for 25โ€“30 minutes. Let it cool completely. CREAM MIXTURE Add the mascarpone and hazelnut spread to a bowl and mix until smooth and creamy. Spread the remaining ยผ of the peanut-caramel mixture over the cooled brownie. Then spoon the cream on top and smooth it evenly. Optional: make decorative lines with extra caramel. GARNISH Cut the peanut-caramel brownie into slices. Optionally garnish with dollops of cream and extra chopped peanuts.

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