@kanxinhgais1tg: Beananime

an tồ ~
an tồ ~
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Region: VN
Tuesday 11 August 2026 03:45:24 GMT
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botjd1
đạt kokomi 90 :
gay lọ wibu acn
2026-08-11 13:04:34
1
aliexbz
aliexbz :
cút
2026-08-11 03:55:39
1
anvitamingaugau
Vợ bé donaldtrum~ :
Trùm anime là an nhé
2026-08-11 05:04:17
1
user._chanq
meo. :
chúa wibu
2026-08-11 08:30:41
1
dgtnmh
dang minh :
tuất wibu
2026-08-11 05:02:56
1
builong_1907
gia long :
dcu wibu
2026-08-11 05:04:25
1
_.thwqiagz
g. :
Chị kawai quá ạ chả bù cho em//giọng cute+phồng má dth+móc cức mũi+ôm 100 tập đề toán//
2026-08-11 04:52:01
1
_.thwqiagz
g. :
chị xinh quá chả bù cho em,chỉ bt uống cà phê laura th
2026-08-11 04:51:06
1
_.thwqiagz
g. :
mặt chị xinh thế. make cũng đẹp nữa! chả bù cho em em chỉ dùng son dưỡng thôi~... mà em còn ko có mặt
2026-08-11 04:51:41
1
_.thwqiagz
g. :
chị cười đẹp quá , chả bù cho em, không có răng
2026-08-11 04:50:48
1
_.thwqiagz
g. :
Chị có miệng kìa~, chả bù cho bé ngốc này, chả có cái răng nào *nói giọng kawaii nũng nịu dthw*
2026-08-11 04:52:38
0
_.thwqiagz
g. :
tay chị đẹp quá chả bù cho em ,em không có tay
2026-08-11 04:51:23
1
_.thwqiagz
g. :
tóc chị đẹp ghê,chả bù cho em,ko có tóc
2026-08-11 04:50:30
0
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Millionaire’s Shortbread 🍫✨ Rich, buttery, and decadent. These triple-layer bars have a soft yet sturdy shortbread base, a perfectly sliceable caramel, and a smooth chocolate topping that sets just right. One bite and you’ll understand the nickname! —Ingredients— Shortbread Crust •	12 Tbsp (170g) unsalted butter, room temp •	½ cup (100g) granulated sugar •	1⅓ cups (167g) all-purpose flour •	2 Tbsp cornstarch •	1 tsp vanilla extract •	¼ tsp salt Caramel Layer •	1 (14-oz) can sweetened condensed milk •	⅔ cup (133g) brown sugar •	8 Tbsp (113g) unsalted butter, cubed •	¼ cup (85g) light corn syrup or Golden Syrup •	½ tsp vanilla extract •	¼ tsp salt Chocolate Topping •	6 oz (170g) semi-sweet chocolate, chopped •	4 Tbsp (56g) unsalted butter •	Sea salt, optional ⸻ —Method— 1. Preheat oven to 350°F (177°C). Line an 8-inch square metal pan with parchment, leaving overhang on two sides. 2. Crust: Beat butter and sugar until light and creamy, about 3 minutes. Add flour, cornstarch, vanilla, and salt; mix on low until dough comes together. Press evenly into pan. 3. Bake 20–23 minutes, until edges are lightly golden. Cool slightly. 4. Caramel: In a saucepan, combine condensed milk, brown sugar, butter, and corn syrup. Cook over medium heat, whisking, until boiling and pulling away from the sides. Heat to 225°F (107°C), about 5–7 minutes. Remove from heat; whisk in vanilla and salt. 5. Pour caramel over crust. Refrigerate 1 hour, uncovered, until set. 6. Chocolate: Melt chocolate and butter until smooth. Spread over caramel, tap pan to smooth, and sprinkle with flaky salt if using. Chill at least 1 hour. 7. Lift out using parchment, slice into squares (wipe knife between cuts for clean edges). Storage: Keep covered at room temp up to 2 days, or refrigerate up to 1 week. #millionaireshortbread #caramel #holidayrecipes #bakingszn #cookiebox
Millionaire’s Shortbread 🍫✨ Rich, buttery, and decadent. These triple-layer bars have a soft yet sturdy shortbread base, a perfectly sliceable caramel, and a smooth chocolate topping that sets just right. One bite and you’ll understand the nickname! —Ingredients— Shortbread Crust • 12 Tbsp (170g) unsalted butter, room temp • ½ cup (100g) granulated sugar • 1⅓ cups (167g) all-purpose flour • 2 Tbsp cornstarch • 1 tsp vanilla extract • ¼ tsp salt Caramel Layer • 1 (14-oz) can sweetened condensed milk • ⅔ cup (133g) brown sugar • 8 Tbsp (113g) unsalted butter, cubed • ¼ cup (85g) light corn syrup or Golden Syrup • ½ tsp vanilla extract • ¼ tsp salt Chocolate Topping • 6 oz (170g) semi-sweet chocolate, chopped • 4 Tbsp (56g) unsalted butter • Sea salt, optional ⸻ —Method— 1. Preheat oven to 350°F (177°C). Line an 8-inch square metal pan with parchment, leaving overhang on two sides. 2. Crust: Beat butter and sugar until light and creamy, about 3 minutes. Add flour, cornstarch, vanilla, and salt; mix on low until dough comes together. Press evenly into pan. 3. Bake 20–23 minutes, until edges are lightly golden. Cool slightly. 4. Caramel: In a saucepan, combine condensed milk, brown sugar, butter, and corn syrup. Cook over medium heat, whisking, until boiling and pulling away from the sides. Heat to 225°F (107°C), about 5–7 minutes. Remove from heat; whisk in vanilla and salt. 5. Pour caramel over crust. Refrigerate 1 hour, uncovered, until set. 6. Chocolate: Melt chocolate and butter until smooth. Spread over caramel, tap pan to smooth, and sprinkle with flaky salt if using. Chill at least 1 hour. 7. Lift out using parchment, slice into squares (wipe knife between cuts for clean edges). Storage: Keep covered at room temp up to 2 days, or refrigerate up to 1 week. #millionaireshortbread #caramel #holidayrecipes #bakingszn #cookiebox

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