This is what i eat instead of chocolate bars.

[@ninessaid]

we could dip it innnnnn chocolate 🥹

[@factsfunwitharwa]

But he said instead of chocolates... U still wanna add some chocolate to it😂

[@omaimaf9963]

Thought the exact same thing 😂😂

[@Keanuthelegend]

@@factsfunwitharwaChocolate is love, chocolate is life!!!

[@tony4012]

@@factsfunwitharwau missed the joke

[@Lalala66-666]

THIS 😂

[@--RBuo84]

Put vanilla cream on it and you have a germany delicacy named „Bienenstich Kuchen“

[@CaraKönigsblau]

Bienenstich cookie klingt schon nice :D

[@funzies9782]

Mmm no bienenstich is a yeast based cake/bread. This is a cookie (or shortbread)

[@CaraKönigsblau]

@@funzies9782 I know that lol, but this here is a cookie and it's only missing a vanilla cream to be a Bienenstich Cookie, that's what I meant. Could be delicious :D.

[@christineadams3454]

Bee 🐝 sting cookies, yum! Add a custard layer to anything to make it better!

[@turnoff7572]

That's racist Germany needs more diversity and Indians

[@SHUNJ1111]

What is it? What are the ingredients? Do we assume/ guess?

[@malgorzatamakowska9910]

Premi sulla scritta barrette appiccicose e croccanti..e passi a yt dove trovi la ricetta

[@waltersimmons9512]

Nougat

[@angelacatlover8610]

he literally LINKED the recipe..

[@TrezCast]

@@angelacatlover8610for me there’s no link in the description. Just some text to press the link below (end of description text)

[@thehallofvalhalla]

​@TrezCast go to the video. Obviously.

[@linamaria2150]

Très aimable, merci....mais sans l'ingrédient pour la pâte...je ne vois pas l'intérêt de votre vidéo 😢

[@marinamarina3340]

Le receta está en el vídeo original. Sólo hay que pulsar en el título.

[@sido514]

En fait ce short est un extrait d’une vidéo plus longue dans laquelle la personne explique la recette (il faut activer les sous-titres car elle ne parle pas). Si vous ne voyez pas de quelle vidéo il s’agit, son titre est : « Barres gluantes et croustillantes au beurre d’amande (simple et délicieux) ». Voilà, j’espère que vous trouverez car effectivement elles ont l’air plutôt bonnes 😋 !

[@PhoebekF]

Gooey Almond Butter Bars COOKIE BASE: 145g unsalted butter (softened) 60g sugar powder (sifted) 2g salt 30g eggs (lightly whipped) 235g cake flour (sifted) 2g baking powder Use a spatula to mix softened butter until creamy. Pour sifted powdered sugar and salt into the whipped butter. Fold ingredients into the butter. Pour eggs into batter in 2 stages and whip into the mixture with a whisk. Once combined, sift in cake flour and baking powder and fold into batter with a spatula. The batter will be stiff. Put cookie batter between 2 sheets of parchment paper and use a rolling pin to shape into a square to fit into a 12x12 pan. Lift top parchment paper off of cookie base. Lift up the bottom parchment paper and place it into your square baking pan. Make sure to use a metal pan for best results. BAKE AT 350 FOR 15 MINS. TOPPING: 45g unsalted butter 45g sugar 1g salt 30g heavy cream 50g rice syrup (can use honey or corn syrup) 160g sliced almonds Pour almond mixture on top of cooked cookie bar base. Spread out evenly to cover base completely. BAKE AT 350 FOR 15 to 18 MINS. Cool completely before cutting into bars. Rice syrup is used in Korean cuisine as a natural sweetener and to add a shiny glaze to dishes. It’s made with rice and barley malt powder. Rice syrup is thick and viscous and has a rich, earthy, subtly grainy flavor, much more distinctive than sugar or corn syrup. You can use honey or corn syrup instead of rice syrup, but it will taste slightly different from this recipe.

[@PhoebekF]

​@marinamarina3340 Gooey Almond Butter Bars COOKIE BASE: 145g unsalted butter (softened) 60g sugar powder (sifted) 2g salt 30g eggs (lightly whipped) 235g cake flour (sifted) 2g baking powder Use a spatula to mix softened butter until creamy. Pour sifted powdered sugar and salt into the whipped butter. Fold ingredients into the butter. Pour eggs into batter in 2 stages and whip into the mixture with a whisk. Once combined, sift in cake flour and baking powder and fold into batter with a spatula. The batter will be stiff. Put cookie batter between 2 sheets of parchment paper and use a rolling pin to shape into a square to fit into a 12x12 pan. Lift top parchment paper off of cookie base. Lift up the bottom parchment paper and place it into your square baking pan. Make sure to use a metal pan for best results. BAKE AT 350 FOR 15 MINS. TOPPING: 45g unsalted butter 45g sugar 1g salt 30g heavy cream 50g rice syrup (can use honey or corn syrup) 160g sliced almonds Pour almond mixture on top of cooked cookie bar base. Spread out evenly to cover base completely. BAKE AT 350 FOR 15 to 18 MINS. Cool completely before cutting into bars. Rice syrup is used in Korean cuisine as a natural sweetener and to add a shiny glaze to dishes. It’s made with rice and barley malt powder. Rice syrup is thick and viscous and has a rich, earthy, subtly grainy flavor, much more distinctive than sugar or corn syrup. You can use honey or corn syrup instead of rice syrup, but it will taste slightly different from this recipe.

[@PhoebekF]

Gooey Almond Butter Bars COOKIE BASE: 145g unsalted butter (softened) 60g sugar powder (sifted) 2g salt 30g eggs (lightly whipped) 235g cake flour (sifted) 2g baking powder Use a spatula to mix softened butter until creamy. Pour sifted powdered sugar and salt into the whipped butter. Fold ingredients into the butter. Pour eggs into batter in 2 stages and whip into the mixture with a whisk. Once combined, sift in cake flour and baking powder and fold into batter with a spatula. The batter will be stiff. Put cookie batter between 2 sheets of parchment paper and use a rolling pin to shape into a square to fit into a 12x12 pan. Lift top parchment paper off of cookie base. Lift up the bottom parchment paper and place it into your square baking pan. Make sure to use a metal pan for best results. BAKE AT 350 FOR 15 MINS. TOPPING: 45g unsalted butter 45g sugar 1g salt 30g heavy cream 50g rice syrup (can use honey or corn syrup) 160g sliced almonds Pour almond mixture on top of cooked cookie bar base. Spread out evenly to cover base completely. BAKE AT 350 FOR 15 to 18 MINS. Cool completely before cutting into bars. Rice syrup is used in Korean cuisine as a natural sweetener and to add a shiny glaze to dishes. It’s made with rice and barley malt powder. Rice syrup is thick and viscous and has a rich, earthy, subtly grainy flavor, much more distinctive than sugar or corn syrup. You can use honey or corn syrup instead of rice syrup, but it will taste slightly different from this recipe.

[@ladygee9722]

What is wrong with chocolate? Dark chocolate is healthy too

[@EdalynAnarchy]

This person probably doesn't like dark chocolate.

[@CL0UDN3RX]

Well chocolate is pretty unethical in the modern age😅 but they just might not be a chocolate fan

[@katie7748]

​@CL0UDN3RX everything can be considered unethical these days

[@wanssso]

아망드쿠키!!!! 와우 엄청 좋아하는데!!!!

[@table_diary]

만들어 보세요😋

[@วันทนาซื่อสกุลไพศาล]

ใช้อะไรมั่งนี่

[@스마일-Smile]

바삭바삭 너무 맛있어보여요~😆❤️❤️

[@table_diary]

감사합니다😋

[@brigid111]

Can you please write the recipe 🙏🏼thank you🥰

[@وردة-ح1ي]

ماهي المكونات ​@@table_diary

[@PhoebekF]

Gooey Almond Butter Bars COOKIE BASE: 145g unsalted butter (softened) 60g sugar powder (sifted) 2g salt 30g eggs (lightly whipped) 235g cake flour (sifted) 2g baking powder Use a spatula to mix softened butter until creamy. Pour sifted powdered sugar and salt into the whipped butter. Fold ingredients into the butter. Pour eggs into batter in 2 stages and whip into the mixture with a whisk. Once combined, sift in cake flour and baking powder and fold into batter with a spatula. The batter will be stiff. Put cookie batter between 2 sheets of parchment paper and use a rolling pin to shape into a square to fit into a 12x12 pan. Lift top parchment paper off of cookie base. Lift up the bottom parchment paper and place it into your square baking pan. Make sure to use a metal pan for best results. BAKE AT 350 FOR 15 MINS. TOPPING: 45g unsalted butter 45g sugar 1g salt 30g heavy cream 50g rice syrup (can use honey or corn syrup) 160g sliced almonds Pour almond mixture on top of cooked cookie bar base. Spread out evenly to cover base completely. BAKE AT 350 FOR 15 to 18 MINS. Cool completely before cutting into bars. Rice syrup is used in Korean cuisine as a natural sweetener and to add a shiny glaze to dishes. It’s made with rice and barley malt powder. Rice syrup is thick and viscous and has a rich, earthy, subtly grainy flavor, much more distinctive than sugar or corn syrup. You can use honey or corn syrup instead of rice syrup, but it will taste slightly different from this recipe.

[@IslamidawaRoniSk]

😅

[@iamb2348]

Let's not pretend this is healthier than chocolate bars

[@Lalala66-666]

True, perhaps omitting refined sugars and adding honey would be better, not quite healthy still but better!

[@CL0UDN3RX]

I actually would say they are. Especially commercial chocolate bars. For sure more healthy

[@thegirlwhocouldfly]

no one said it was healthier they just prefer this lol

[@Omnibushido-]

So eat something that still has a lot of sugar and fat instead of satisfying a simple craving? Makes sense. Personally, I’m gonna just grab some dark chocolate 😂

[@ahazeahaze6712]

Iyi de neden.? Mesele kalori ise zati bu yaptiginizda da hersey var.hani yagsiz unsuz birsey yapsaniz ok derim de bu da en az cikolata kadar kalorili bir tarif olmus😅bence cikolata ye gitsin .daha zahmetsiz.amaç ne bunu yiyorum cikolata yerine derken ?🤔😅

[@KeepHopeAliveAllways]

I agree I don't see the points of this recipe

[@예민-f3n]

아 이거 진짜 맛있어요 번거로워서 자주는 못해먹지만 ㅠㅠ

[@NEChevalier]

これ小学生の頃よく作ってもらったなぁ…🥺フロランタン…

[@Simone-e4z]

La recette et surtout ça traduction svp merci

[@Nerv-z9i]

いいなー俺これ好きだから羨ましいわ。

[@PhoebekF]

Gooey Almond Butter Bars COOKIE BASE: 145g unsalted butter (softened) 60g sugar powder (sifted) 2g salt 30g eggs (lightly whipped) 235g cake flour (sifted) 2g baking powder Use a spatula to mix softened butter until creamy. Pour sifted powdered sugar and salt into the whipped butter. Fold ingredients into the butter. Pour eggs into batter in 2 stages and whip into the mixture with a whisk. Once combined, sift in cake flour and baking powder and fold into batter with a spatula. The batter will be stiff. Put cookie batter between 2 sheets of parchment paper and use a rolling pin to shape into a square to fit into a 12x12 pan. Lift top parchment paper off of cookie base. Lift up the bottom parchment paper and place it into your square baking pan. Make sure to use a metal pan for best results. BAKE AT 350 FOR 15 MINS. TOPPING: 45g unsalted butter 45g sugar 1g salt 30g heavy cream 50g rice syrup (can use honey or corn syrup) 160g sliced almonds Pour almond mixture on top of cooked cookie bar base. Spread out evenly to cover base completely. BAKE AT 350 FOR 15 to 18 MINS. Cool completely before cutting into bars. Rice syrup is used in Korean cuisine as a natural sweetener and to add a shiny glaze to dishes. It’s made with rice and barley malt powder. Rice syrup is thick and viscous and has a rich, earthy, subtly grainy flavor, much more distinctive than sugar or corn syrup. You can use honey or corn syrup instead of rice syrup, but it will taste slightly different from this recipe.

[@riftgift]

I’m allergic to chocolate, so these look delicious! I’ll be making them soon!

[@kasiaasd]

Where is recipe? I do not see it any link. Looks great and I want to try that. ❤

[@MAPD]

It's above the text.

[@mominamirkar7238]

kzbin.info/www/bejne/eWOykKRnlJp-orcsi=nUZd1jEDY89PZaq0

[@lucineideferreira1674]

Quero a receita

[@sidmayekar2005]

m.kzbin.info/www/bejne/eWOykKRnlJp-orc

[@그림-i9h]

반죽을 틀에 딱 맞게 밀어 쏙 넣는 거 너무 기분 좋네요ㅎㅎ

[@petergriffiinbirdistheword]

Looks great but to everyone reading this, eat chocolate if you're craving chocolate. Recipe looks pretty good tho.

[@nerminungor2436]

Güzel görünüyor tart hamurunun üzerine fındık,fıstık,ceviz,badem,karıştır hamuru kapat pişir oda güzel olur😊

[@chaosking911]

What a flex, so same fat, sugar, carbs, just no cocoa.... What a comparison... I grow and eat watermelon instead of building and chewing ona car is as sane as your example.

[@IditarodBro]

😂

[@vapor4]

I know right, complete BS. Just give me the chocolate bar, it's cheaper and quicker for the same level of nutrition (zero)

[@allmyducksinarow]

It obviously wasn’t a nutritional comparison, they just prefer these to chocolate bars. Still, strange that they brought up chocolate bars at all.

[@QuarrelOfTheCave]

Nowhere in the video did they make a comparison. They simply said: "what I eat instead of." That isn't a comparison.

[@TheClaramayBelles]

This looks very delicious! ❤

[@Yangnyeom_galbi]

아망드쿠키 맛있어보이네요..

[@김건우-u7x]

나도 한번 먹어봤으면❤

[@table_diary]

드리고 싶네용😋

[@Тамара-и1щ3у]

Приятного Вам аппетита❤🎉❤ Я БЫ тоже хотела БЫ рецепт... ЧтоБЫ попробовать 😊🎉😊

[@PhoebekF]

Gooey Almond Butter Bars COOKIE BASE: 145g unsalted butter (softened) 60g sugar powder (sifted) 2g salt 30g eggs (lightly whipped) 235g cake flour (sifted) 2g baking powder Use a spatula to mix softened butter until creamy. Pour sifted powdered sugar and salt into the whipped butter. Fold ingredients into the butter. Pour eggs into batter in 2 stages and whip into the mixture with a whisk. Once combined, sift in cake flour and baking powder and fold into batter with a spatula. The batter will be stiff. Put cookie batter between 2 sheets of parchment paper and use a rolling pin to shape into a square to fit into a 12x12 pan. Lift top parchment paper off of cookie base. Lift up the bottom parchment paper and place it into your square baking pan. Make sure to use a metal pan for best results. BAKE AT 350 FOR 15 MINS. TOPPING: 45g unsalted butter 45g sugar 1g salt 30g heavy cream 50g rice syrup (can use honey or corn syrup) 160g sliced almonds Pour almond mixture on top of cooked cookie bar base. Spread out evenly to cover base completely. BAKE AT 350 FOR 15 to 18 MINS. Cool completely before cutting into bars. Rice syrup is used in Korean cuisine as a natural sweetener and to add a shiny glaze to dishes. It’s made with rice and barley malt powder. Rice syrup is thick and viscous and has a rich, earthy, subtly grainy flavor, much more distinctive than sugar or corn syrup. You can use honey or corn syrup instead of rice syrup, but it will taste slightly different from this recipe.

[@KiraHartmann-mi8pz]

​@@PhoebekF sind 350° richtig? Hab noch nie auf so hoher Temperatur gebacken. 😅

[@rowenn1729]

this is called Florentin this is a french receipe

[@Robinroochie1]

With all that sugar, chocolate would be better

[@HoaNguyen-bh7qs]

Hi chef,can you write your formulation? Please

[@PhoebekF]

Gooey Almond Butter Bars COOKIE BASE: 145g unsalted butter (softened) 60g sugar powder (sifted) 2g salt 30g eggs (lightly whipped) 235g cake flour (sifted) 2g baking powder Use a spatula to mix softened butter until creamy. Pour sifted powdered sugar and salt into the whipped butter. Fold ingredients into the butter. Pour eggs into batter in 2 stages and whip into the mixture with a whisk. Once combined, sift in cake flour and baking powder and fold into batter with a spatula. The batter will be stiff. Put cookie batter between 2 sheets of parchment paper and use a rolling pin to shape into a square to fit into a 12x12 pan. Lift top parchment paper off of cookie base. Lift up the bottom parchment paper and place it into your square baking pan. Make sure to use a metal pan for best results. BAKE AT 350 FOR 15 MINS. TOPPING: 45g unsalted butter 45g sugar 1g salt 30g heavy cream 50g rice syrup (can use honey or corn syrup) 160g sliced almonds Pour almond mixture on top of cooked cookie bar base. Spread out evenly to cover base completely. BAKE AT 350 FOR 15 to 18 MINS. Cool completely before cutting into bars. Rice syrup is used in Korean cuisine as a natural sweetener and to add a shiny glaze to dishes. It’s made with rice and barley malt powder. Rice syrup is thick and viscous and has a rich, earthy, subtly grainy flavor, much more distinctive than sugar or corn syrup. You can use honey or corn syrup instead of rice syrup, but it will taste slightly different from this recipe.

[@HoaNguyen-bh7qs]

@@PhoebekF thank you so much

[@AsnamAsnam-db6zo]

لكن الشكولاته الرفيعة لا تعوض😊.

[@itsnuma5830]

still a lot of sugar and butter, i cant 🥲

[@lindalindi7823]

Nagyon jól néz ki!!! Nagyon ügyes vagy Gratulálok!! ♥️💚🤍🇭🇺👍

[@brigid111]

Can you please write the recipe 🙏🏼thank you🥰

[@PhoebekF]

Gooey Almond Butter Bars COOKIE BASE: 145g unsalted butter (softened) 60g sugar powder (sifted) 2g salt 30g eggs (lightly whipped) 235g cake flour (sifted) 2g baking powder Use a spatula to mix softened butter until creamy. Pour sifted powdered sugar and salt into the whipped butter. Fold ingredients into the butter. Pour eggs into batter in 2 stages and whip into the mixture with a whisk. Once combined, sift in cake flour and baking powder and fold into batter with a spatula. The batter will be stiff. Put cookie batter between 2 sheets of parchment paper and use a rolling pin to shape into a square to fit into a 12x12 pan. Lift top parchment paper off of cookie base. Lift up the bottom parchment paper and place it into your square baking pan. Make sure to use a metal pan for best results. BAKE AT 350 FOR 15 MINS. TOPPING: 45g unsalted butter 45g sugar 1g salt 30g heavy cream 50g rice syrup (can use honey or corn syrup) 160g sliced almonds Pour almond mixture on top of cooked cookie bar base. Spread out evenly to cover base completely. BAKE AT 350 FOR 15 to 18 MINS. Cool completely before cutting into bars. Rice syrup is used in Korean cuisine as a natural sweetener and to add a shiny glaze to dishes. It’s made with rice and barley malt powder. Rice syrup is thick and viscous and has a rich, earthy, subtly grainy flavor, much more distinctive than sugar or corn syrup. You can use honey or corn syrup instead of rice syrup, but it will taste slightly different from this recipe.

[@everydayisariceday]

But nothing matches the taste of chocolate… 🍫

[@TreasureForeverOfficial]

My boyfriend allergic to nuts so I cannot make

[@NezahatBalci]

Glikoz ekledin sağlıklı mi oldu

[@jyotiupadhyay5052]

That's a sweet dish in India called 'Chiki'

[@mist_immortal]

I once heard a funny saying: Ones who hate chocolate and drink black coffee are dead inside. 😂

[@MusralaJastrimah]

I see no point replacing chocolate with biscuits & almond It's like you want to eat rice but replace it with pizza

[@joyultsch1371]

I would love to know of this recipe bars of yours. If possible? Thanks in advance

[@danileoooo7]

you could click on the text above the caption, next to this sign ▶️

[@PhoebekF]

Gooey Almond Butter Bars COOKIE BASE: 145g unsalted butter (softened) 60g sugar powder (sifted) 2g salt 30g eggs (lightly whipped) 235g cake flour (sifted) 2g baking powder Use a spatula to mix softened butter until creamy. Pour sifted powdered sugar and salt into the whipped butter. Fold ingredients into the butter. Pour eggs into batter in 2 stages and whip into the mixture with a whisk. Once combined, sift in cake flour and baking powder and fold into batter with a spatula. The batter will be stiff. Put cookie batter between 2 sheets of parchment paper and use a rolling pin to shape into a square to fit into a 12x12 pan. Lift top parchment paper off of cookie base. Lift up the bottom parchment paper and place it into your square baking pan. Make sure to use a metal pan for best results. BAKE AT 350 FOR 15 MINS. TOPPING: 45g unsalted butter 45g sugar 1g salt 30g heavy cream 50g rice syrup (can use honey or corn syrup) 160g sliced almonds Pour almond mixture on top of cooked cookie bar base. Spread out evenly to cover base completely. BAKE AT 350 FOR 15 to 18 MINS. Cool completely before cutting into bars. Rice syrup is used in Korean cuisine as a natural sweetener and to add a shiny glaze to dishes. It’s made with rice and barley malt powder. Rice syrup is thick and viscous and has a rich, earthy, subtly grainy flavor, much more distinctive than sugar or corn syrup. You can use honey or corn syrup instead of rice syrup, but it will taste slightly different from this recipe.

[@joyultsch1371]

@@PhoebekF thank you for sharing this recipe of yours. Have a lovely Sunday ❤️😉

[@user-xt8zu4ze7m]

이거 무슨 맛이에요?

[@sphinkstrenic462]

There's no recipe description.

[@여장미-v8q]

파운드 반죽을 아와를 완전히 죽여서 1차로굽고 다시 토핑을 해서 2차로 구우면 옛날식 샤르샤르가 됨니다

[@АлександрГромов-г4ч]

лучше бы вы просто шоколадных батончиков навернули вместо такого количества масла))

[@newbom8634]

보관방법이 어떻게 되나요?

[@putrirahmawati8268]

Can you spill a detail recipe?

[@marichat6201]

The only reason I stayed is the background music

[@Oonagh72]

Are we the same person??? This is exactly what I would eat instead of chocolate.

[@나르시스타]

헐... 하나만... 한입만..

[@ТаняИванова-щ9д]

Шоколад ничем не заменить. Его надо есть

[@SkinCareLuver]

Omg it looks so good!

[@lindaparshall9276]

No sugar,glutin free

[@squidwardwithoutaclue]

The vanilla custard is missing 👀

[@jabirajabira9591]

We indians say this is similiar to our peanut chikki

[@mikosora-oz6zh]

It's not even close to chikki

[@JanineBeeson]

I thinknibmightvliukecs9kecmelted caramel on topbdrizzle ch9colatecor mimevflav9red powdered sugar

[@dianedavidson5283]

Cookies. Instead of candy, you eat cookies.

[@tsutsuren]

フロランタンめちゃくちゃ好き!!

[@kako06]

Ça c est super bon je le fais ça s appelle le florentin mais il manque le miel dans les amandes !! C est délicieux ❤🇫🇷

[@이나호-p2d]

만들어주면 먹을게요 ㅎ

[@KhaoulaKoukita-d3i]

Similar to "Soub el rach rach " Algerian sweet 🇩🇿🇩🇿🇩🇿

[@Faryalsdailykitchen]

Amazing i ll try this recipe on my channel

[@friedahildebrandt1161]

I would like to get the full recipe for these delicious bars please

[@PhoebekF]

145g unsalted butter 60g sugar powder 2g salt 30g eggs 235g cake flour 2g baking powder 45g unsalted butter 45g sugar 1g salt 30g heavy cream 50g rice syrup (can be use honey) 160g almonds Rice syrup is used in Korean cuisine as a natural sweetener and to add a shiny glaze to dishes. It’s made with rice and barley malt powder. Rice syrup is thick and viscous and has a rich, earthy, subtly grainy flavor, much more distinctive than sugar or corn syrup. You can use honey instead of rice syrup, but it will taste slightly different from this recipe.

[@PhoebekF]

Gooey Almond Butter Bars COOKIE BASE: 145g unsalted butter (softened) 60g sugar powder (sifted) 2g salt 30g eggs (lightly whipped) 235g cake flour (sifted) 2g baking powder Use a spatula to mix softened butter until creamy. Pour sifted powdered sugar and salt into the whipped butter. Fold ingredients into the butter. Pour eggs into batter in 2 stages and whip into the mixture with a whisk. Once combined, sift in cake flour and baking powder and fold into batter with a spatula. The batter will be stiff. Put cookie batter between 2 sheets of parchment paper and use a rolling pin to shape into a square to fit into a 12x12 pan. Lift top parchment paper off of cookie base. Lift up the bottom parchment paper and place it into your square baking pan. Make sure to use a metal pan for best results. BAKE AT 350 FOR 15 MINS. TOPPING: 45g unsalted butter 45g sugar 1g salt 30g heavy cream 50g rice syrup (can use honey or corn syrup) 160g sliced almonds Pour almond mixture on top of cooked cookie bar base. Spread out evenly to cover base completely. BAKE AT 350 FOR 15 to 18 MINS. Cool completely before cutting into bars Rice syrup is used in Korean cuisine as a natural sweetener and to add a shiny glaze to dishes. It’s made with rice and barley malt powder. Rice syrup is thick and viscous and has a rich, earthy, subtly grainy flavor, much more distinctive than sugar or corn syrup. You can use honey or corn syrup instead of rice syrup, but it will taste slightly different from this recipe.

[@pumex8148]

Oh my god, my mum makes it, that is so wonderful, I love it 🤩🤩😍😍

[@coco3604]

어떻게 만드는겁니꽈 ㅜㅜ

[@PhoebekF]

Gooey Almond Butter Bars COOKIE BASE: 145g unsalted butter (softened) 60g sugar powder (sifted) 2g salt 30g eggs (lightly whipped) 235g cake flour (sifted) 2g baking powder Use a spatula to mix softened butter until creamy. Pour sifted powdered sugar and salt into the whipped butter. Fold ingredients into the butter. Pour eggs into batter in 2 stages and whip into the mixture with a whisk. Once combined, sift in cake flour and baking powder and fold into batter with a spatula. The batter will be stiff. Put cookie batter between 2 sheets of parchment paper and use a rolling pin to shape into a square to fit into a 12x12 pan. Lift top parchment paper off of cookie base. Lift up the bottom parchment paper and place it into your square baking pan. Make sure to use a metal pan for best results. BAKE AT 350 FOR 15 MINS. TOPPING: 45g unsalted butter 45g sugar 1g salt 30g heavy cream 50g rice syrup (can use honey or corn syrup) 160g sliced almonds Pour almond mixture on top of cooked cookie bar base. Spread out evenly to cover base completely. BAKE AT 350 FOR 15 to 18 MINS. Cool completely before cutting into bars. Rice syrup is used in Korean cuisine as a natural sweetener and to add a shiny glaze to dishes. It’s made with rice and barley malt powder. Rice syrup is thick and viscous and has a rich, earthy, subtly grainy flavor, much more distinctive than sugar or corn syrup. You can use honey or corn syrup instead of rice syrup, but it will taste slightly different from this recipe.

[@ДарьяТырнова]

Can I get the whole recipe?❤

[@h_githma]

It's there in this video just above the caption Gooey...

[@slickricky769]

So this is an alternative to chocolate bars or to chocolate instead?… because if it’s alternative to chocolate bars you can just add chocolate to this and it would be perfect just less sugar … the excess sugar is what’s bad about chocolate bars

[@user-wz9xu5go4h]

Ozbekistondanmisiz video patdiga

[@1kubra1defne]

Kusura bakmayın ama çikolatanın yerini hiçbir şey tutamaz çikolatanın yerini anca başka bir çikolata tutabilir😅

[@unripetheberrby6283]

Thank you for your creative ideas~ it looks delicious, maybe some day I can taste one 🙏💚

[@abigailmedrano2069]

Más saludable una barra de chocolate al 70%

[@Dancingontgesun1942]

Um this appears to have just as much sugar as a chocolate bar, what's the point?

[@Bhansaghar_np]

What's wrong with eating chocolate since you are already eating sugar..

[@Fatimamosawy]

U can't replace chocolate with almonds! At least cover them with dark chocolate

[@gff2070]

من فضلك ممكن كتابة الوصفه باللغه العربيه 🙏❤

[@PhoebekF]

Gooey Almond Butter Bars COOKIE BASE: 145g unsalted butter (softened) 60g sugar powder (sifted) 2g salt 30g eggs (lightly whipped) 235g cake flour (sifted) 2g baking powder Use a spatula to mix softened butter until creamy. Pour sifted powdered sugar and salt into the whipped butter. Fold ingredients into the butter. Pour eggs into batter in 2 stages and whip into the mixture with a whisk. Once combined, sift in cake flour and baking powder and fold into batter with a spatula. The batter will be stiff. Put cookie batter between 2 sheets of parchment paper and use a rolling pin to shape into a square to fit into a 12x12 pan. Lift top parchment paper off of cookie base. Lift up the bottom parchment paper and place it into your square baking pan. Make sure to use a metal pan for best results. BAKE AT 350 FOR 15 MINS. TOPPING: 45g unsalted butter 45g sugar 1g salt 30g heavy cream 50g rice syrup (can use honey or corn syrup) 160g sliced almonds Pour almond mixture on top of cooked cookie bar base. Spread out evenly to cover base completely. BAKE AT 350 FOR 15 to 18 MINS. Cool completely before cutting into bars. Rice syrup is used in Korean cuisine as a natural sweetener and to add a shiny glaze to dishes. It’s made with rice and barley malt powder. Rice syrup is thick and viscous and has a rich, earthy, subtly grainy flavor, much more distinctive than sugar or corn syrup. You can use honey or corn syrup instead of rice syrup, but it will taste slightly different from this recipe.

[@이은경-f6n]

레시피는 어디 있나요?

[@PhoebekF]

Gooey Almond Butter Bars COOKIE BASE: 145g unsalted butter (softened) 60g sugar powder (sifted) 2g salt 30g eggs (lightly whipped) 235g cake flour (sifted) 2g baking powder Use a spatula to mix softened butter until creamy. Pour sifted powdered sugar and salt into the whipped butter. Fold ingredients into the butter. Pour eggs into batter in 2 stages and whip into the mixture with a whisk. Once combined, sift in cake flour and baking powder and fold into batter with a spatula. The batter will be stiff. Put cookie batter between 2 sheets of parchment paper and use a rolling pin to shape into a square to fit into a 12x12 pan. Lift top parchment paper off of cookie base. Lift up the bottom parchment paper and place it into your square baking pan. Make sure to use a metal pan for best results. BAKE AT 350 FOR 15 MINS. TOPPING: 45g unsalted butter 45g sugar 1g salt 30g heavy cream 50g rice syrup (can use honey or corn syrup) 160g sliced almonds Pour almond mixture on top of cooked cookie bar base. Spread out evenly to cover base completely. BAKE AT 350 FOR 15 to 18 MINS. Cool completely before cutting into bars. Rice syrup is used in Korean cuisine as a natural sweetener and to add a shiny glaze to dishes. It’s made with rice and barley malt powder. Rice syrup is thick and viscous and has a rich, earthy, subtly grainy flavor, much more distinctive than sugar or corn syrup. You can use honey or corn syrup instead of rice syrup, but it will taste slightly different from this recipe.

[@PhoebekF]

Gooey Almond Butter Bars COOKIE BASE: 145g unsalted butter (softened) 60g sugar powder (sifted) 2g salt 30g eggs (lightly whipped) 235g cake flour (sifted) 2g baking powder Use a spatula to mix softened butter until creamy. Pour sifted powdered sugar and salt into the whipped butter. Fold ingredients into the butter. Pour eggs into batter in 2 stages and whip into the mixture with a whisk. Once combined, sift in cake flour and baking powder and fold into batter with a spatula. The batter will be stiff. Put cookie batter between 2 sheets of parchment paper and use a rolling pin to shape into a square to fit into a 12x12 pan. Lift top parchment paper off of cookie base. Lift up the bottom parchment paper and place it into your square baking pan. Make sure to use a metal pan for best results. BAKE AT 350 FOR 15 MINS. TOPPING: 45g unsalted butter 45g sugar 1g salt 30g heavy cream 50g rice syrup (can use honey or corn syrup) 160g sliced almonds Pour almond mixture on top of cooked cookie bar base. Spread out evenly to cover base completely. BAKE AT 350 FOR 15 to 18 MINS. Cool completely before cutting into bars. Rice syrup is used in Korean cuisine as a natural sweetener and to add a shiny glaze to dishes. It’s made with rice and barley malt powder. Rice syrup is thick and viscous and has a rich, earthy, subtly grainy flavor, much more distinctive than sugar or corn syrup. You can use honey or corn syrup instead of rice syrup, but it will taste slightly different from this recipe.

[@HeyTripleJ]

How does this replace a chocolate bar lol

[@Kulsum_nisha_11]

Every time I see it, I want to eat it

[@Crescendo722]

Videos to make us hungry 😅

[@KycokTecTa]

Так же сладко, жирно и калорийно. никакой разницы с магазинным

[@Jonys-Kitchen]

Excellent, very interesting, very beautiful food. Thank you for giving us new recipes❤

[@SriMulyati-wp2wk]

Where is recipe???

[@RoseMWalker]

Looks delicious

[@jackdegrass84]

Pavé aux amandes spécialité du sud-est on peut le faire avé mélange d’amandes effiles et pignons de pins c’est encore plus bon !!!

[@RannarGhor-cv3ft]

Yummy yummy ❤❤❤❤❤❤

[@tinker3bellz1]

The description said to click at the link below for recipes but I don't see any link 😢

[@Shamna_tp]

I like your videos ❤

[@ulworld687]

Can you write the recipe please

[@Just_Milia]

Can you please write the recipe in the description below

[@PhoebekF]

Gooey Almond Butter Bars COOKIE BASE: 145g unsalted butter (softened) 60g sugar powder (sifted) 2g salt 30g eggs (lightly whipped) 235g cake flour (sifted) 2g baking powder Use a spatula to mix softened butter until creamy. Pour sifted powdered sugar and salt into the whipped butter. Fold ingredients into the butter. Pour eggs into batter in 2 stages and whip into the mixture with a whisk. Once combined, sift in cake flour and baking powder and fold into batter with a spatula. The batter will be stiff. Put cookie batter between 2 sheets of parchment paper and use a rolling pin to shape into a square to fit into a 12x12 pan. Lift top parchment paper off of cookie base. Lift up the bottom parchment paper and place it into your square baking pan. Make sure to use a metal pan for best results. BAKE AT 350 FOR 15 MINS. TOPPING: 45g unsalted butter 45g sugar 1g salt 30g heavy cream 50g rice syrup (can use honey or corn syrup) 160g sliced almonds Pour almond mixture on top of cooked cookie bar base. Spread out evenly to cover base completely. BAKE AT 350 FOR 15 to 18 MINS. Cool completely before cutting into bars. Rice syrup is used in Korean cuisine as a natural sweetener and to add a shiny glaze to dishes. It’s made with rice and barley malt powder. Rice syrup is thick and viscous and has a rich, earthy, subtly grainy flavor, much more distinctive than sugar or corn syrup. You can use honey or corn syrup instead of rice syrup, but it will taste slightly different from this recipe.

[@ivon_x]

Have you guys tried "wingko babat"? 😋

[@TofuDriver11]

Yummy!!❤

[@kala7278]

Recipe should be in the description section! What's the point showing! 🤪🙂🥺

[@슝슈륭]

아 마늘이 아니라 아몬드엿규나…

[@DnyaneshwariChavan-y7p]

You deserve so many likes

[@byoung3241]

Recipe pls 😢

[@HarunGültaktı]

Very beautiful ❤️

[@antj3864]

just as much sugar than a chocolate bar. not really a healthy option just because you put almonds on top

[@MingFengbao]

Так в них калорий, жиров и углеводов даже больше.

[@ysareedyona6398]

Ça à l'air bon mais quand même y a beaucoup de beurre je préfère ma barre de chocolat 🍫 à 80%

[@janabukhari]

Chocolate bars are way healthier

[@munirapiran4403]

Yet I had say "EAST OR WEST CHOCOLATE IS ZA BEST"

[@latorrawroten8718]

These look so good

[@radelynrojo8021]

Delicious❤

[@김혜영-h2h]

맛있겠다....

[@RaffyMeetsAsmr]

SWEET LOVE LOVE LOVE ❤❤❤❤

[@nellywolf8908]

Far more unhealthy than chocolate

[@jujuba9277]

Why?! Chocolate 🍫 80% is healthier than this!!!!!

[@FidanAndLeyla]

Lan abla her kez koreya mı çin mi ne Türk yok hiç😂😂😂😂

[@anin..]

I eat dates instead of chocolates