@ezequiel.villarre5: hoy se nos fue un gran amigo un guerrero 🪖 no es un adiós 🫂 Ivan es un asta luego aún que ya no esté con nosotros estarás en la memoria de todos los que te apreciamos en vida 🤍🤍Dios te tenga en su santa gloria hermanito 🤍🤍 transportista 🕊️🕊️ vuela alto amigo 🕊️🤍

🦂Milo de escorpión #507 🦂

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Region: PA

Thursday 05 November 2026 17:26:24 GMT

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elvisguerra368 :

de parte de los hermanos Guerra coronel ,,,,nuestro más sentido pésame a la familia de nuestro muy recordado amigo Ivan...paz A su alma...triste momento para los que nos criamos en finca guayacan y ceiba y para el transporte de puerto armuelles y fincas david...🙏

2026-11-06 01:05:07

2

Tililin :

Descansa en los brazos de nuestro Jesucristo .nuestro Coty.

2026-11-06 00:22:55

1

Yari 🌺💐 :

Que le paso al señor Iván?

2026-11-05 19:46:26

0

Mairy :

😭😭

2026-11-06 03:23:03

1

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#AD These share-worthy Billionaire Shortbread Bars will make any moment richer 🧈✨ Ingredients: For the shortbread crust: 2 ½ cups all-purpose flour 1 cup @Land O’Lakes butter, cut into small pieces 6 tablespoons brown sugar For the peanut butter caramel: 2 (14 ounce) cans sweetened condensed milk ½ stick Land O’ Lakes butter ⅓ cup brown sugar ½ cup creamy peanut butter For the chocolate/topping: 10 ounces dark chocolate, chopped ¼ cup, or as desired, chopped peanuts Flaky sea salt Directions: 1. Preheat oven to 375. Grease a 9x13 baking pan and line with parchment paper. 2. To make the shortbread crust: Sift flour into a bowl. Grate butter into the flour and mix well to combine until the mixture resembles breadcrumbs. Mix in the brown sugar until dough forms a ball. 3. Press dough into the prepared pan. Prick dough all over with a fork. Bake until just set and lightly golden brown. About 17-20 minutes. Let cool. 4. Meanwhile, to make the caramel: Combine condensed milk, butter and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly until mixture comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, about 12 minutes, stirring often. Remove from heat and stir in peanut butter until smooth. 5. Pour caramel sauce over cooled shortbread and refrigerate until set, about 1 hour. 6. After caramel layer is set, prepare the chocolate topping. Place chocolate in a microwave safe bowl and microwave in 20 second intervals, stirring in between until chocolate is melted and smooth. Pour chocolate over cooled caramel and spread into an even thin layer. 7. Sprinkle with nuts and flaky salt and refrigerate until the chocolate hardens, about 15 minutes. 8. Cut into 40 squares before serving. 🧑‍🍳: Nicole

#AD These share-worthy Billionaire Shortbread Bars will make any moment richer 🧈✨ Ingredients: For the shortbread crust: 2 ½ cups all-purpose flour 1 cup @Land O’Lakes butter, cut into small pieces 6 tablespoons brown sugar For the peanut butter caramel: 2 (14 ounce) cans sweetened condensed milk ½ stick Land O’ Lakes butter ⅓ cup brown sugar ½ cup creamy peanut butter For the chocolate/topping: 10 ounces dark chocolate, chopped ¼ cup, or as desired, chopped peanuts Flaky sea salt Directions: 1. Preheat oven to 375. Grease a 9x13 baking pan and line with parchment paper. 2. To make the shortbread crust: Sift flour into a bowl. Grate butter into the flour and mix well to combine until the mixture resembles breadcrumbs. Mix in the brown sugar until dough forms a ball. 3. Press dough into the prepared pan. Prick dough all over with a fork. Bake until just set and lightly golden brown. About 17-20 minutes. Let cool. 4. Meanwhile, to make the caramel: Combine condensed milk, butter and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly until mixture comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, about 12 minutes, stirring often. Remove from heat and stir in peanut butter until smooth. 5. Pour caramel sauce over cooled shortbread and refrigerate until set, about 1 hour. 6. After caramel layer is set, prepare the chocolate topping. Place chocolate in a microwave safe bowl and microwave in 20 second intervals, stirring in between until chocolate is melted and smooth. Pour chocolate over cooled caramel and spread into an even thin layer. 7. Sprinkle with nuts and flaky salt and refrigerate until the chocolate hardens, about 15 minutes. 8. Cut into 40 squares before serving. 🧑‍🍳: Nicole

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