December 26th, 2007
I discovered something while making my toffee bars this year – today’s new and improved chocolate chips resist melting. Really. I topped my bars as usual and when I tried to spread the chocolate, they didn’t want to spread. I read the bag and it actually said “chips may retain some of their original shape when heated”. I can see where that might be a useful trait for shipping purposes, but it’s not so satisfying when baking – aren’t they actually MEANT to melt??
If you try the toffee bar recipe, I hope you can find some chocolate that actually melts.
So the toffee bars were tasty if not as attractive as usual. My gingerbread came out nicely though.
I had the choc. chip problem, too, Jenyfer. But I’m thinking that if one sprinkled the chips on top of the dough before putting it in oven, they’d get embedded in the bars and that might be pretty tasty!
I hope you had a wonderful Christmas!!!!!
by Elissa December 26th, 2007 at 12:34 pmThe dough is fairly dense on these, but tinkering with WHEN they are added is a good suggestion – perhaps in the last five minutes? Just not a problem I was anticipating! Who knew they made heat resistant chips??
by Jenyfer Matthews December 26th, 2007 at 3:46 pmGlad to know that. I’ll toss them on the last few minutes and try that! Merry post Christmas!
by Anny Cook December 27th, 2007 at 2:50 am