[ SECRET POST #3993 ]

[case]

⌈ Secret Post #3993 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 03 pages, 57 secrets from Secret Submission Post #572.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

here's a couple

[(Anonymous)]

Chocolate Nut Bark

¼ cup chopped walnuts or cashews
¾ cup unsweetened shredded coconut
⅓ cup cocoa powder
¼ tsp. sea salt
¾ cup chunky peanut butter or other nut butter
¼ cup melted coconut oil (or butter)
¼ cup maple syrup or honey
2 tsp. vanilla extract

1.Mix together all the ingredients in a large mixing bowl.
2.Place a piece of wax paper on a cookie sheet, and spread the mixture out to a thickness of ¼ -⅓ inch. I use my fingers to spread it out. It’s a sticky mess at this point, but I promise you it will be worth it.
3.Place it in the freezer for 30 minutes.
4.After 30 minutes, cut the bark into pieces and serve immediately or put it in an airtight container in the freezer until ready to serve. This batch yields about 24 2-inch square pieces. Don’t leave the chocolate nut bark sitting out at room temperature or it will melt. Enjoy!

Homemade Butterfinger bars
prep time 15 mins cook time 20 mins total time 35 mins makes 30-40 squares

what you'll need
•1½ cups granulated sugar
•¼ cup water
•1½ cups light corn syrup
•½ tsp salt
•½ tsp vanilla extract
•1½ tsp baking soda
•2½–3 cups chunky peanut butter
•12 oz bag milk chocolate or semisweet chocolate chips

let's do it
1.Butter a large baking sheet very well then set aside.
2.Add sugar, water, corn syrup and salt to a large, heavy-bottomed saucepan—you want one that’s large enough to allow the mixture to expand by at least 5 times. Place it over medium-high heat and bring to a boil, stirring frequently with a wooden spoon until the sugar has dissolved. Place a candy thermometer into the sugar mixture and allow the syrup to heat until it hits 290–295 degrees.
3.While the syrup is heating, stir together the vanilla and baking soda in a small bowl then measure out the peanut butter and place in a separate bowl. Don’t skip this step! These ingredients need to be added while the sugar syrup is very hot, so you will not have time to measure ingredients or dig peanut butter out of the jar.
4.When the syrup reaches 290–295 degrees, remove from heat and stir in the vanilla/baking soda mixture. The mixture will bubble furiously, but stir constantly and mix thoroughly, being careful not to be burned by rising steam. Working quickly but carefully, add the peanut butter to the hot syrup and stir to completely combine. Immediately transfer the mixture to the baking sheet then spread or press it until ¼" thick. Set aside to cool.
5.After the candy has cooled to room temperature, melt the bag of chocolate chips in the microwave. Heat the chocolate 30 seconds, stir, then continue heating in 15-second intervals, stirring after each, until the chocolate is 80%–90% melted. Remove from microwave and continue stirring until the remaining chocolate is melted.
6.Spread the melted chocolate in a thin layer over the top of the candy then set aside to allow the chocolate to set. Slice into bars and serve chilled or at room temperature to an awestruck audience. Enjoy!