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Author: Gemma Stafford
2 tablespoons (1oz/30g) butter, melted
3 tablespoons brown sugar
3 tablespoons milk
Ĺ teaspoon vanilla
6 tablespoons flour
⅛: teaspoon salt
⅛: teaspoon baking powder
1 tablespoon white chocolate chips
4 caramel candies, chopped
Ice cream and caramel sauce for topping (optional)
Melt butter in a large, microwave-safe mug,
Add the brown sugar, milk and vanilla and mix until the sugar is dissolved
Gradually stir in flour, salt and baking powder. Stir until well-blended.
Add the white chocolate chips and caramel candies. Cover and store in the fridge for up to 2 days. When ready to eat, microwave for 1 minute and 20 seconds. If the batter looks a bit undercooked microwave for an additional 30 seconds until cooked.
Top with ice cream and caramel sauce and enjoy!
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