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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Non-stick surface for baking, candy work, tempering chocolate
Candy kit — thermometer, silicone molds, dipping tools, recipes
Air-insulated sheet — no burnt bottoms on delicate cookies
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Non-stick surface for baking, candy work, tempering chocolate
Candy kit — thermometer, silicone molds, dipping tools, recipes
Air-insulated sheet — no burnt bottoms on delicate cookies
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Preheat oven to 350. Grease 13 x 9 baking pan In large bowl beat brown sugar, butter, and vanilla with mixer until smooth. Add eggs one at a time, beating well after each. In separate small bowl, mix flour, baking powder, and salt. Gradually add flour mixture to butter mixture, until well blended. Fold in chopped candy. Spread evenly in pan(it is thick). Bake for 25 mins. Cool completely.