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🐢🍫 Poke Turtle Brownies

 🐢🍫 Poke Turtle Brownies Here’s a mouthwatering recipe for Poke Turtle Brownies — rich, fudgy brownies with caramel soaked into every bite, topped with crunchy pecans, more caramel, and a luscious chocolate drizzle. It's like turtle candy meets molten brownie heaven. 🐢🍫 Poke Turtle Brownies 🍽 Servings: 12–16 ⏱ Time: 20 min prep + 30–35 min bake + cooling 🧑‍🍳 Difficulty: Easy 🔹 Ingredients Brownie Base: 1 box brownie mix (plus eggs, oil, water as directed) or use your favorite homemade brownie recipe 1 tsp vanilla extract (optional, for boxed mix enhancement) Poke Filling: 1/2 cup thick caramel sauce (homemade or store-bought) 1/4 cup sweetened condensed milk (optional for extra gooey texture) Toppings: 1/2 cup chopped pecans (toasted for more flavor) 1/4 cup caramel sauce (for drizzling) 1/4 cup chocolate sauce or melted chocolate (for drizzling) Optional: flaky sea salt for balance 🔹 Instructions 1. Bake the Brownies: Prehe...
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White Toasted Almond Bark with Sea Salt

 White Toasted Almond Bark with Sea Salt


White Toasted Almond Bark with Sea Salt

This delightful treat combines creamy white chocolate, crunchy toasted almonds, and a hint of sea salt. It’s an elegant yet simple dessert or gift-worthy snack.

Ingredients:

  • 12 oz (340 g) high-quality white chocolate, chopped or in chips
  • 1 cup (150 g) almonds, toasted and roughly chopped
  • 1/2 tsp sea salt flakes (or to taste)

Instructions:

  1. Toast the Almonds:

    • Preheat your oven to 350°F (175°C). Spread the almonds on a baking sheet and toast them for 8-10 minutes, stirring halfway through, until golden and fragrant. Let them cool slightly before chopping roughly.

  2. Melt the White Chocolate:

    • Melt the white chocolate using a double boiler or microwave.
    • Double Boiler Method: Place the white chocolate in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water). Stir until smooth.
    • Microwave Method: Microwave in 20-second intervals, stirring between each, until fully melted.

  3. Combine Ingredients:

    • Stir the toasted almonds into the melted white chocolate, ensuring even distribution.

  4. Spread the Mixture:

    • Line a baking sheet with parchment paper. Pour the chocolate-almond mixture onto the sheet and spread it into an even layer using a spatula.

  5. Sprinkle with Sea Salt:

    • Immediately sprinkle the sea salt flakes over the top while the chocolate is still melted.

  6. Cool and Set:

    • Allow the bark to cool at room temperature until firm, or refrigerate it for about 20-30 minutes for faster setting.

  7. Break into Pieces:

    • Once set, break the bark into irregular pieces and store them in an airtight container.

Storage:

  • Store the almond bark in an airtight container at room temperature for up to a week or in the refrigerator for longer freshness.

Tips:

  • Custom Add-Ins: Add dried cranberries, pistachios, or shredded coconut for extra flavor and texture.
  • Chocolate Options: Substitute white chocolate with milk or dark chocolate for variety.
  • Sea Salt Balance: Start with a small amount of sea salt and adjust to your taste.

This white toasted almond bark with sea salt is a simple yet sophisticated treat that’s perfect for any occasion. Let me know if you’d like pairing suggestions or more recipe ideas!

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