Scott Steinagel Recipe Reviews (Pg. 1) - (181782378)

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Scott Steinagel





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Reviewed: Aug. 3, 2014
The key to the bars not coming out hard is not overcooking the sugar and syrup mixture. Just like how candy works. The hotter the sugar, the harder the candy. Also, a tip that makes the frosting easier to prepare is to pour the chips over the bars evenly. Place the pan in a warm oven (like 200 degrees) and let them slowly melt. Check frequently, every couple of minutes. The chips will hold shape but will be spreadable with a knife after just a little heating. Yum!
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