And yes, even once they cool you have to kind of jimmy them off the parchment paper, but it’s nothing major.
I used 4 squares of a Lindt 85% cacao bar instead of the nibs, because that’s what I had. Success!
I so wish there was a way to use less sugar. They didn’t taste horribly sweet, but I’ve been really trying to reduce my sugar so would love to figure out a hack. Will report back if I figure something out.
I might also experiment with hazelnuts, just because I love them.
]]>two questions: any word on the parchment paper sticking? and, i know it's blasphemous to even say this, but could i freeze the batter and make the rest of the batch later?
]]>two questions: any word on the parchment paper sticking? and, i know it's blasphemous to even say this, but could i freeze the batter and make the rest of the batch later?
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