🍀TINH CHẤT ĐA NĂNG ĐẶC TRỊ TỪNG VẤN ĐỀ CỦA DA ONOMA🍀
✨Nhãn hàng Onoma mới ra mắt không bao lâu, và dòng sản phẩm đầu tiên họ lựa chọn là 6 loại essence (tinh chất) đa công dụng. Slogan của hãng là: Đi tìm giải pháp chăm sóc sóc da cho sức khoẻ và vẻ đẹp của bạn.
✨Mỗi một loại da đều có những vấn đề riêng và cần những loại tinh chất riêng để giải quyết và phục hồi da
💜 Màu nâu tím Wonder Tomorrow Essence:
☀️ Công dụng
- Texture mỏng nhẹ nhưng chứa đầy dưỡng chất thẩm thấu vào da vừa cấp ẩm vừa cấp dưỡng
- Làm dịu làn da khỏi các tác nhân bên ngoài
- Cải thiện mật độ liên kết mô tại lớp trung bì, tăng đàn hồi
- Nâng tone da tươi sáng hơn
- Vừa làm trắng vừa cỉa thiện nếp nhăn
☀️ Thành phần:
- Cristemarine Stem cell extract: Chăm sóc da khoẻ mạnh nhờ chiết xuất tế bào gốc thực vật ở biển
- Idebenone
☀️ Hiệu quả:
- Sau 4 tuần, cải thiện 8,47% nâng cơ da
- Sau 4 tuần cải thiện 10,27% mật độ liên kết mô ở tầng trung bì
💛 Màu vàng: Lights Blossom Essence
🌸 Công dụng:
- Thẩm thấu không bết dính, cấp ẩm và làm mềm mịn da
- Thành phần làm trắng, với texture dạng sữa nên nâng tone sáng da và cải thiện tình trạng da khô
🌸 Thành phần:
- Peach Flower Extract: Vitamin, acid hữu cơ,
- Niacinamide: là thành phần làm trắng da
🌸 Hiệu quả
- Sau khi sử dụng 4 tuần, cải thiện làm trắng vùng da đã hình thành sắc tố bên trong (nám, tàn nhang, thâm mụn,…)
- Sau 4 tuần, sau khi rửa mặt thấy rõ làn da sáng ừng khác biệt
♥️ Màu đỏ: Blemish Watcher Essence
🍑 Công dụng:
- Texture trong loãng nên thẩm thấu dễ chịu, thấm nhanh và ẩm mịn vùng da gáp vấn đề
- Xử lý da chết, điều tiết lượng dầu thừa trên da
🍑 Thành phần:
- Propolis & Tea tree: Thành phần tự nhiên chăm sóc vùng da bị mụn, sưng đỏ, vấn đề
- Willow Bark Extract: Hiệu quả loại bỏ da chết và tái sinh môi trường mới quanh vùng da mụn, gặp vấn đề
🍑 Hiệu quả
- Cải thiện mụn đầu đen: 29,86%
- Cải thiện mụn cám: 31,48%
- Cỉa thiện dầu thừa: 14,03%
- Cải thiện lượng dầu: 16,8%
💚 Màu xanh lá cây: Redness Reliever Essence
🌿 Công dụng:
- Hình thành màng cấp ẩm
- Bảo vệ da khỏi kích ứng bên ngoài
- Đã kiểm nghiệm dành cho các loại da nhạy cảm
🌿 Thành phần:
- Olive Squalane và Centella Asiatica Extract: Tinh chất từ oliu và rau má, tăng cường sức sống và làm dịu nhẹ làn da
- Allatoin: Hiệu quả làm dịu da
🌿 Hiệu quả
- Dành cho da nhạy cảm
- Giảm thương tổn mất nước trên da lên tới 80,31%
Mua hàng inbox em nhé
同時也有4部Youtube影片,追蹤數超過92萬的網紅ochikeron,也在其Youtube影片中提到,♥FOLLOW ME HERE♥ https://www.facebook.com/ochikeron https://plus.google.com/111926234494130917642 http://twitter.com/ochikeron http://createeathappy.b...
「bark texture」的推薦目錄:
- 關於bark texture 在 Mailystyle.com Facebook
- 關於bark texture 在 Mailystyle.com Facebook
- 關於bark texture 在 Scale Gail in Blog Facebook
- 關於bark texture 在 ochikeron Youtube
- 關於bark texture 在 ochikeron Youtube
- 關於bark texture 在 Tasty Japan Youtube
- 關於bark texture 在 Bark Texture 1 by AGF81 on DeviantArt - Pinterest 的評價
bark texture 在 Mailystyle.com Facebook 八卦
♥️ Nhãn hàng mỹ phẩm thuộc tập đoàn mà con gái nhà sáng lập Samsung (danh giá số 1 Hàn Quốc và thế giới) tạo ra có khác.
♥️ Dùng thử đồ người giàu rồi là không dứt ra được 😂
🍀TINH CHẤT ĐA NĂNG ĐẶC TRỊ TỪNG VẤN ĐỀ CỦA DA ONOMA🍀
✨Nhãn hàng Onoma mới ra mắt không bao lâu, và dòng sản phẩm đầu tiên họ lựa chọn là 6 loại essence (tinh chất) đa công dụng. Slogan của hãng là: Đi tìm giải pháp chăm sóc sóc da cho sức khoẻ và vẻ đẹp của bạn.
✨Mỗi một loại da đều có những vấn đề riêng và cần những loại tinh chất riêng để giải quyết và phục hồi da
💜 Màu nâu tím Wonder Tomorrow Essence:
☀️ Công dụng
- Texture mỏng nhẹ nhưng chứa đầy dưỡng chất thẩm thấu vào da vừa cấp ẩm vừa cấp dưỡng
- Làm dịu làn da khỏi các tác nhân bên ngoài
- Cải thiện mật độ liên kết mô tại lớp trung bì, tăng đàn hồi
- Nâng tone da tươi sáng hơn
- Vừa làm trắng vừa cỉa thiện nếp nhăn
☀️ Thành phần:
- Cristemarine Stem cell extract: Chăm sóc da khoẻ mạnh nhờ chiết xuất tế bào gốc thực vật ở biển
- Idebenone
☀️ Hiệu quả:
- Sau 4 tuần, cải thiện 8,47% nâng cơ da
- Sau 4 tuần cải thiện 10,27% mật độ liên kết mô ở tầng trung bì
💛 Màu vàng: Lights Blossom Essence
🌸 Công dụng:
- Thẩm thấu không bết dính, cấp ẩm và làm mềm mịn da
- Thành phần làm trắng, với texture dạng sữa nên nâng tone sáng da và cải thiện tình trạng da khô
🌸 Thành phần:
- Peach Flower Extract: Vitamin, acid hữu cơ,
- Niacinamide: là thành phần làm trắng da
🌸 Hiệu quả
- Sau khi sử dụng 4 tuần, cải thiện làm trắng vùng da đã hình thành sắc tố bên trong (nám, tàn nhang, thâm mụn,…)
- Sau 4 tuần, sau khi rửa mặt thấy rõ làn da sáng ừng khác biệt
♥️ Màu đỏ: Blemish Watcher Essence
🍑 Công dụng:
- Texture trong loãng nên thẩm thấu dễ chịu, thấm nhanh và ẩm mịn vùng da gáp vấn đề
- Xử lý da chết, điều tiết lượng dầu thừa trên da
🍑 Thành phần:
- Propolis & Tea tree: Thành phần tự nhiên chăm sóc vùng da bị mụn, sưng đỏ, vấn đề
- Willow Bark Extract: Hiệu quả loại bỏ da chết và tái sinh môi trường mới quanh vùng da mụn, gặp vấn đề
🍑 Hiệu quả
- Cải thiện mụn đầu đen: 29,86%
- Cải thiện mụn cám: 31,48%
- Cỉa thiện dầu thừa: 14,03%
- Cải thiện lượng dầu: 16,8%
💚 Màu xanh lá cây: Redness Reliever Essence
🌿 Công dụng:
- Hình thành màng cấp ẩm
- Bảo vệ da khỏi kích ứng bên ngoài
- Đã kiểm nghiệm dành cho các loại da nhạy cảm
🌿 Thành phần:
- Olive Squalane và Centella Asiatica Extract: Tinh chất từ oliu và rau má, tăng cường sức sống và làm dịu nhẹ làn da
- Allatoin: Hiệu quả làm dịu da
🌿 Hiệu quả
- Dành cho da nhạy cảm
- Giảm thương tổn mất nước trên da lên tới 80,31%
Mua hàng inbox em nhé
bark texture 在 Scale Gail in Blog Facebook 八卦
ตั้งแต่ใช้ #Dii Time Reversal Clay Mask
นี่ลืมไปเลยว่าผิวอุดตันเป็นยังไง
นางคือมาส์กโคลนที่ช่วยบำรุง
ปลอบประโลมและDetox สิ่งสกปรกบนผิวได้ดีมากกก พอกไปจ่ะวันละ15-20นาทีล้างออกปุ้ป
หน้าจะผ่องเนียนขึ้นทุกวัน หลอดนึงใช้ได้นานคุ้มอยู่เด้อ
.
☘️เนื้อ Texture เป็นโคลนสีเขียวๆกลิ่นหอมมาก เหมือนอยู่สปา ทาแล้วผิวไม่แห้งตึง อันนี้ดีงามกว่าหลายตัวที่เคยใช้
.
👇🏻ส่วนผสมที่สำคัญในนี้👇🏻
🌿Purisoft Extract ทำงานโดยการดักจับสารมลพิษที่เกาะติดผิว เช่น โลหะหนัก ที่ปนเปื้อนมาจากเม่าควัน รวมถึงคราบบุหรี่ และคราบเครื่องสำอางค์ ช่วยทำความสะอาดสิ่งอุดตันในรูขุมขน
🍃Willow Bark extract สารสกัดจากต้น White Willow มีคุณสมบัติเป็นยาสมานแผล ทำความสะอาดสิ่งสกปรกอึดตัน ได้ล้ำลึกระดับรูขุมขน ทั้งยังช่วยในกระบวนการผลัดเซลล์ผิว ออกอย่างอ่อนโยน
🌱 Gigawhite สารสกัดพืชพรรณจากเทือกเขาแอลป์ 7 ชนิด ซึ่งมีประสิทธิภาพในการป้องกันกระบวนการสร้างเม็ดสีที่ผิว พร้อมปรับสภาพผิวให้แลดูกระจ่างใสและเรียบเนียนอย่างเป็นธรรมชาติ
.
ราคา 1500 บาท 50ml
สั่งซื้อได้ที่ : Dii Thailand
#ใช้ดีบอกต่อ
#howtobeperfect
#เกลบอกว่าดี
bark texture 在 ochikeron Youtube 的評價
♥FOLLOW ME HERE♥
https://www.facebook.com/ochikeron
https://plus.google.com/111926234494130917642
http://twitter.com/ochikeron
http://createeathappy.blogspot.com/
http://instagram.com/ochikeron/
This video will show you how to make Fudgy Cake Pops using a Nordic Ware's Baking Pan which I bought in New York (at Sur La Table).
The new innovative two-piece pan design allows you to bake a dozen perfectly round cakes or brownies, easy and fun to decorate! Unlike crumbled up cake pops, the cake is very soft and fluffy. The texture you get is absolutely distinctive! So I recommend this pan if you want to make perfect and delicious cake pops :D
Summer 2012 in New York
http://createeathappy.blogspot.jp/2012/07/summer-2012-in-new-york.html
---------------------------------
Fudgy Cake Pops *I modified the recipe on the Nordic Ware package.
Difficulty: Easy
Time: 20min + baking & cooling & decorating time
Number of servings: 24 cake pops
Note:
1cup = 250ml or 250cc
Ingredients:
((Fudgy Cake Pops))
3/4 cup semi-sweet chocolate chips (or 2 bars Meiji Milk Chocolate)
1/2 cup (100g=3.5oz.) butter
1/2 cup sugar
3 tbsp. cocoa powder
2 eggs
3/4 cup flour (or 3/4 cup cake flour + 1 tsp. baking powder)
1/4 tsp. salt
((Decoration))
12 oz. chocolate bark coating (or 2 Meiji Milk Chocolate Bars)
Meiji Twinkle Chocolate
Meiji Sweet Pen Chocolate
Meiji Sweet Pen White Cream
sprinkles of your choice
24 lollipop sticks
Directions:
((Fudgy Cake Pops))
1. Preheat the oven to 170C (338F). Grease and flour pan.
2. In medium saucepan, over low heat, melt chocolate chips (or 2 Bars Meiji Milk Chocolate) and butter together. Stir until smooth. Remove from heat and pour into medium bowl.
3. Add sugar and mix until blended. Add eggs, one at a time, mixing well after each addition.
4. Sift in flour, cocoa powder, and salt. Stir until blended.
5. Spoon the batter into bottom half of pan (without holes) filling each well so it mounds over the top of the pan. (Norpro 1 tbsp. scoop works perfect.)
6. Place top half of pan on top and secure with keys. Bake for 15-18 minutes, until toothpick inserted comes out almost clean.
7. Cool 5 minutes in pan, then remove cake pops from pan to cool completely. Trim the edges of cake pops, if needed.
((Decoration))
1. Melt chocolate bark according to package directions.
2. Dip lollipop stick into melted chocolate and insert into cake. Repeat with all cakes. Allow chocolate to cool to secure stick in place.
3. Dip cake pop in melted chocolate, spinning to let excess chocolate drip off. Decorate with sprinkles as desired. If you have a Styrofoam box, you can make them stand to set. Makes about 24 cake pops.
* I didn't have a Styrofoam box, so I coated and decorated the cake pops first (placed them on a parchment paper and set) before I insert the sticks into cakes.
レシピ(日本語)
http://www.cooklabo.blogspot.jp/2012/07/blog-post_25.html
---------------------------------
Nordic Ware Cake Pop Pan (ノルディックウエア ケーキポップスパン)
Bake perfectly round, bite-sized balls of cake or brownie, and serve on a stick!
http://www.nordicware.com/store/products/detail/nordic-ware-cake-pop-kit/700EFD84-2673-11E1-B8E4-005056A42C5A
Meiji Milk Chocolate Bar (明治 ミルクチョコレート)
http://catalog-p.meiji.co.jp/products/sweets/chocolate/010101/08048.html
Meiji White Chocolate Bar (明治 ホワイトチョコレート)
http://catalog-p.meiji.co.jp/products/sweets/chocolate/010101/07036.html?rnd=883c53c8ffc8fd3c1beb3ba8e001b889
Meiji Twinkle Chocolate (明治 ツインクル)
http://catalog-p.meiji.co.jp/products/sweets/chocolate/010124/13554-1.html
Meiji Sweet Pen Chocolate (明治 スイートペンチョコ)
http://catalog-p.meiji.co.jp/products/sweets/chocolate/010125/01826-1.html
Meiji Sweet Pen White Cream (明治 スイートペンホワイトクリーム)
http://catalog-p.meiji.co.jp/products/sweets/chocolate/010125/01800-1.html
What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html
Music by
Josh Woodward
I'll Be Right Behind You, Josephine (INSTRUMENTAL)
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward
FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22
♥Original T-SHIRTS♥
https://www.youtube.com/watch?v=FFsQE0qd_4w
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://www.lettuceclub.net/mypage/toukou_top.html?user_code=00153826
http://twitter.com/alohaforever
♥and of course SUBSCRIBE♥
http://www.youtube.com/ochikeron

bark texture 在 ochikeron Youtube 的評價
♥My COOKBOOK available WORLDWIDE レシピ本もよろしくね♥
http://www.amazon.co.jp/gp/product/4046014822/ref=as_li_ss_tl?ie=UTF8&camp=247&creative=7399&creativeASIN=4046014822&linkCode=as2&tag=shopping072-22
Last-minute Christmas cake idea!!!
You just need 5 ingredients: eggs, flour, sugar, whipping cream, and cocoa powder! Toppings are optional. You can decorate it in the way you like ;)
---------------------------------
Bûche de Noël
Difficulty: VERY Easy
Time: 1hr + cooling time
Necessary Equipment:
9-inch square brownie pan
electric mixer
Ingredients:
((Sponge Cake))
3 eggs
5 tbsp. granulated sugar
5 tbsp. cake flour
((Chocolate Whipped Cream))
200ml whipping cream
1 tbsp. granulated sugar
2 tbsp. cocoa powder
((Toppings))
fruits of your choice
cocoa powder or powdered sugar
Directions:
1. In a bowl, place eggs and sugar. Beat on high speed with an electric mixer for about 10 minutes until white and fluffy.
2. Line the pan with parchment paper. Preheat the oven to 180C (356F).
3. Sift in cake flour, half at a time, and mix on low speed with an electric mixer for a minute or two in total until just combined.
4. Pour the batter into the pan and drop it lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 180C (356F) for about 12 minutes.
6. When it's done, drop the pan lightly to prevent shrinking.
7. Remove the sponge cake from the pan by lifting the parchment paper and place it on a wire rack to cool.
8. Meanwhile, combine whipping cream, granulated sugar, and cocoa powder in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until firm peaks form.
9. When the cake is cool enough, remove the parchment paper. Cut off one end of the sponge cake diagonally.
10. Coat the surface of the sponge cake evenly with the cream. Place the cut side on the other side, and roll up the cake. Wrap the cake in the parchment paper and cool in the fridge for 30 minutes to set.
11. Cut off one end diagonally to make a stub. Coat the surface with the cream and place the stub on top. Then evenly coat with the cream and drag a fork through the cream to make a bark-like texture if you like.
12. Dust with powdered sugar to resemble snow or cocoa powder is okay. Garnish with some fruits if you like.
↓レシピ(日本語)
http://cooklabo.blogspot.jp/2015/12/5.html
---------------------------------
Music by
YouTube Audio Library
12 Days of Christmas (Instrumental)
We Wish You a Merry Christmas (Instrumental)
♥Utensils I use in my videos♥
http://astore.amazon.co.jp/shopping072-22
♥FOLLOW ME HERE♥
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
http://instagram.com/ochikeron/
♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0qd_4w
♥Visit my Blog to know more about ME♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course SUBSCRIBE♥
http://www.youtube.com/ochikeron

bark texture 在 Tasty Japan Youtube 的評價
ぜひ作ってみてくださいね!
キャンディバーグ4選
ペパーミントバーク
20個分
材料:
キャンディケイン 25個
チョコレート(溶かす) 700g
ペパーミントエクストラクト 小さじ1/2
ホワイトチョコレート(溶かす) 525g
作り方:
1.ジッパー付き保存袋にキャンディを入れて口を閉じ、めん棒を転がしながら細かく砕く。砕いたらボウルに移しておく。
2.別のボウルに溶かしたチョコレート、ペパーミントエクストラクトを加えて混ぜる。
3.クッキングシートを敷いた天板に(2)を流して平らにならし、冷凍庫に入れて5分冷やす。
4.(3)の上に溶かしたホワイトチョコレートを流して平らにならし、(1)を全体に振りかける。
5.冷凍庫で1時間ほど冷やし、食べやすい大きさに割ったら、完成!
スモアバーク
20個分
材料:
グラハムクラッカー 30枚
溶かしバター 200g
ミニマシュマロ 150g
チョコレート(溶かす) 525g
作り方:
1.オーブンは180℃に余熱しておく。
2.ジッパー付き保存袋にクラッカーを入れ、めん棒を転がしながら細かく砕く。20gをボウルに取り分けておく。
3.ボウルに(2)のクラッカー、溶かしバターを加えて全体に馴染むまで混ぜる。
4.クッキングシートを敷いた天板に(3)を広げてスプーンで平らにならし、マシュマロ100gを散らす。180℃に余熱したオーブンで10分焼く。
5.(4)の上に溶かしたチョコレートを流して平らにならす。残りのマシュマロ、(2)のクラッカーを散らす。
6.溶かしたチョコレートをフォークの先でトッピングし、冷凍庫で1時間ほど冷やし、食べやすい大きさに割ったら、完成!
クッキーアンドクリームバーク
20個分
材料:
チョコレートサンドクッキー 40枚
ホワイトチョコレート(溶かす) 585g
チョコレート(溶かす) 45g
作り方:
1.ジッパー付き保存袋にクッキーを入れ、めん棒を転がしながら細かく砕く。20gをボウルに取り分けておく。
2.ボウルに溶かしたホワイトチョコレート、(1)を加えて全体に馴染むまで混ぜる。
3.クッキングシートを敷いた天板に(2)を広げてスプーンで平らにならし、残りのクッキーを散らす。
4.溶かしたチョコレートとホワイトチョコレートをフォークの先でトッピングし、冷凍庫で1時間ほど冷やす。食べやすい大きさに割ったら、完成!
チョコレートクランチバーク
20個分
材料:
クラッカー 40枚
バター 200g
黒砂糖 245g
チョコレートチップ 350g
ピーカンナッツ(ローストして砕く) 60g
作り方:
1.オーブンは180℃に余熱しておく。
2.クッキングシートを敷いた天板にクラッカーを敷き詰める。
3.鍋にバターを入れて弱火にかけ、完全に溶けたら黒砂糖を加えて混ぜ、沸騰してから3分混ぜ続ける。
4.(3)を(2)の上に流して平らにならし、180℃に余熱したオーブンで5分焼く。
5.(4)の上にチョコレートチップを散らし、アルミホイルをかぶせて3分置く。
6.チョコレートが溶けたら平らにならし、ピーカンナッツを散らして冷凍庫で1時間ほど冷やす。食べやすい大きさに割ったら、完成!
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(English Recipe)
Chocolate Crunch Bark
Servings: 15-20
INGREDIENTS
40 soda crackers
1 cup butter
1⅛ cups light brown sugar, firmly packed
2 cups semi-sweet chocolate chips
½ cup pecans, toasted, chopped
PREPARATION
Preheat oven to 350°F (175°C).
Place crackers on a greased, parchment paper-lined baking sheet so that the entire surface is covered.
In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling, then boil for 3 minutes.
Pour the caramel over the crackers, spreading evenly with a spatula.
Bake for 5 minutes.
Pour the chocolate chips over the crackers and cover with tin foil for 3 minutes.
Remove the foil and spread the softened chocolate over the top evenly.
Sprinkle with pecans, cover with foil, and freeze for 1 hour.
Break the bark up into pieces.
Enjoy!
Inspire by: https://tasty.co/recipe/cracker-candy
---
Peppermint Bark
15-20
INGREDIENTS
25 mini candy canes
4 cups chocolate chips, melted
½ teaspoon peppermint extract
3 cups white chocolate chips, melted
PREPARATION
1.Place the mini candy canes inside a small plastic bag and use a rolling pin to crush them into small chunks.
2.Pour the peppermint extract into chocolate mixture over a parchment paper-lined baking sheet and spread evenly with a spatula. Freeze for 5 minutes.
3.Take the pan out of the freezer and pour the melted white chocolate over the chocolate, spreading evenly with a spatula.
4.Sprinkle the crushed mini candy canes over the white chocolate.
5.Freeze for at least 1 hour.
6.Remove the bark from the freezer and break it into pieces.
7.Enjoy!
---
Cookies and Cream Bark
Servings: 15-20
INGREDIENTS
40 chocolate sandwich cookies
3¼ cups white chocolate chips, melted
¼ chocolate chips, melted
PREPARATION
Place the chocolate sandwich cookies inside a plastic bag and use a rolling pin to crush them into small chunks.
Add of the crush cookies to the melted white chocolate and mix it together.
Transfer the mixture to a parchment paper-lined baking sheet, spreading in an even layer with a spatula.
Sprinkle the remaining cookies over the top.
Drizzle the chocolate over the bark.
Freeze for at least 1 hour.
Remove the bark from the freezer and break it into pieces.
Enjoy!
Inspired by: https://tasty.co/recipe/cookies-cream-yogurt-bark
---
S’mores Bark
Servings: 15-20
INGREDIENTS
30 graham crackers
16 tablespoons butter, melted
3 cups mini marshmallows, divided
3 cups chocolate chips, melted
PREPARATION
1. Preheat oven to 350°F (180°C).
2. Place the graham crackers inside a plastic bag and use a rolling pin to finely crush the crackers. Pour most of the crackers into a bowl, reserving ¼ cup for later.
3. Add the melted butter to a bowl with the graham crackers and mix until the texture of wet sand.
4. Transfer the graham crackers onto a parchment paper-lined baking sheet, spreading into an even layer.
5. Sprinkle 2 cups of mini marshmallows over the top of the graham cracker crumbs, then bake for 10 minutes.
6. Pour the melted chocolate over the graham crackers and marshmallows, spreading evenly with a spatula.
7. Top with remaining cup of marshmallows and reserved ¼ cup of crushed graham cracker crumbs. Drizzle with any remaining melted chocolate.
8. Freeze for at least 1 hour.
9. Remove the bark from the freezer and break it into pieces.
10. Enjoy!
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