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Tip: Baking With Larger Candies


By Rate.Bake.Create. (Visit website)



Ask my opinion.

If your like me and tried baking with 'regular' or 'peanut' M&M's before, you'll notice that they have a bad habit of sinking to the bottom of your cookie/cake/bar cookie and burning. There ARE ways around this.

Number one: Bake with the mini's. It's a great way to bake, and I use them whenever I get the chance. But they can be hard to find if you do not know where to look.

Number two: Toss your M&M's with flour before adding them to your batter.

Number three *and my most favorite*: After you are doing mixing your batter, place it in your desired pan/shape them into balls ,if you are making cookies without the candy. Just before placing your cookie/cake into the oven, sprinkle the candy-coated chocolates atop the batter. Like so:

(Press the dough into the sides of the pan.)


I've made a bar cookie in the pictures above. but this works the same with cookies and some cakes. While I haven't personally tried making a cake with Peanut M&M's I'm sure the result will be the same. For extra careful measure, I might even toss the M&M's in flour and STILL sprinkle them atop the cake just to be safe. Bar cookies are wonderful, though. I'd stick with them.

Give it a try. I think it's a great little tip, especially for the pastel Easter M&M's. The ones shaped like eggs? It's divine. The big chunks of chocolate really give the 'Ol Tollhouse recipe a good punch.

Much love,
Cat


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