So I’m baking with my chocolate bar stash again. I take them out of the storage box and fan them out like playing cards, then choose one to recreate in muffin form, adding more of the key ingredients. I almost did maple-walnut but my walnut supply is low. So now you have that one to look forward to, if I don’t get to white chocolate-lemon first. Or dark chocolate with chili. I know, I know. But I’m having fun!
Ingredients
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| Also contains hazelnuts. Why? |
1 Frey Pecan & Caramel bar (3 1/2 oz or 100g)
2 cups or 250g flour
3/4 cup or 150g sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup or 180ml milk
1/4 cup or 60g butter, melted and cooled
1 teaspoon vanilla extract
1/3 cup or 80ml caramel - plus extra for drizzling on baked muffins, optional
Method
Preheat your oven to 350°F or 180°C and either grease a 12-cup muffin tin or line it with paper muffin cups.
Chop your chocolate bar with a knife and put aside 12 chunks for decorating the tops of the muffins. Set aside 12 of the prettiest pecans and chop the rest up to add into the muffin batter.
In a large bowl, stir together your flour, sugar, baking powder and salt.
In another smaller bowl, whisk together your eggs, milk, melted butter and vanilla. Fold your wet ingredients into your dry ones. Stop when there is still quite a bit of flour still unmixed.
Fold in the larger pile of the chopped chocolate bar and the chopped pile of pecans.
Drop the caramel in spoonfuls all over the top of the batter.
Divide the batter between your prepared muffin cups.
Top each with a piece of chocolate and a pecan.
Bake in the preheated oven for about 20 minutes or until a toothpick stuck in the middle comes out clean.
Allow to cool for a few minutes in the pan and then remove to a wire rack to cool completely.
Once cool, drizzle on a little more caramel if desired.
Enjoy!
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The Candy Bar Series
1. Dark Chocolate Toasted Sesame Muffins using Lindt Dark Chocolate Roasted Sesame
3. White Chocolate Lemon Muffins using Movenpick Swiss Chocolate White Lemon
