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RecipeNLG
Gathered
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Candy kit — thermometer, silicone molds, dipping tools, recipes
Long twisted spoon for stirring and layering cocktails
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Candy kit — thermometer, silicone molds, dipping tools, recipes
Long twisted spoon for stirring and layering cocktails
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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In bowl, combine coconut and butter. Turn into 9-inch pie plate, pressing onto bottom and sides to form a firm, even crust. Bake at 325° for about 20 minutes or until golden. Cool thoroughly. In small pan, melt candy bar over low heat. Cool to room temperature. Dissolve coffee in 1 tablespoon hot water; fold into topping. Fold in melted candy bar. Pile into crust and chill in freezer until ready to serve. Can freeze overnight, it wil not freeze overnight. Let stand 10 to 15 minutes before serving.