EXHIBIT A: Failsquares
What a mess. I guess every so often the universe needs to remind you that you’re really NOT all that and a bag of chips in the kitchen.
Jelly beans and stuff like Mike and Ike candies are my favorite. As in I can’t bring them home often favorite, because I would eat a whole bag. But seeing as how it is Easter weekend, I decided to whip these up.
These TASTED really good , but the way I made them, they did not execute well at all. As you can see from the photo, they separated when I tried to cut them due to a barrier of too hard jellybeans. Next time I will use fewer, smaller jellybeans and mix them IN with the chocolate on top, instead of as a middle. I don’t know what I was thinking. Live and learn !
Anyway, I will share the recipe even though it’s none too pretty, because as I said, these actually tasted really good, and are worth tweaking later.
Start by preheating the oven to 325 degrees. Prepare a 9×9 inch square pan by greasing bottom and sides with butter (you can also line the pan with foil first, but today I used a non-stick).
For the bottom layer:
- 1 cup butter
- 1/2 cup cane sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 2 cups flour
Cream butter and sugar today, then add salt and vanilla. Lastly, mix in flour. Press this mixture into your prepared pan and bake for 25-30 minutes. Remove from oven.
While bottom layer is baking, in either a double boiler or the microwave, combine:
- 2 1/2 cups chocolate chips
- 3 tbsps butter
Melt until creamy and incorporated. And while this is not what I did (I poured the chocolate over a layer of jellybeans), mix about 3/4 cup of small jellybeans in with the chocolate and smooth on top (I had also originally used about 1 1/4 cups of jellybeans).
Happy Easter everyone 🙂